Artichoke is in season, y’all, and I couldn’t be happier 😊 A lot of people don’t like to deal with the hassle of cleaning and trimming this beautiful vegetable. I was the same, but trust me, it’s so worth it, especially when you get to the heart 💚 This recipe is super easy and my go to, it doesn’t take any time to prepare, and it’s full of flavor. YUM 🌿
Ingredients
- 2 artichoke
- 4 tbsp Parsley chopped
- 4 cloves Garlic chopped
- 1 tbsp dried Mexican oregano
- Olive oil
- Salt and pepper to taste
- Lemon juice
Instructions
- 🌿 preheat oven to 400 F.
- 🌿 start by cutting the artichoke in half and cleaning the fuzzy choke out, peel the stems and pull out all the dark outer leaf’s. Place the artichoke half’s in a bowl of cold water and lemon. This step will insure the artichoke doesn’t turn brown and it will soften the sharp tips.
- 🌿 let the artichoke sit for 5 minutes and then discard of the water, get a pair of kitchen scissors and trim all the sharp tips.
- 🌿 in a bowl mix 4 tablespoons of parsley, 4 cloves of garlic, 1 tablespoon of oregano, salt and pepper and olive oil enough to get a filling mixture.
- 🌿 grab a baking sheet, line it with parchment paper and place the artichoke with the inside facing up, start the inside of the artichoke evenly, squeeze a half lemon all over the artichoke and cover with a piece of foil.
- 🌿 place the baking sheet in the oven and bake for 35 minutes. At the 20 minute mark turn the artichoke down and finish cooking covered.
- 🌿 take it out of the oven let sit for a couple of minutes. Serve with lemon wedges and enjoy 😊.