Recipe by Chef John
"Wrap and roll! This recipe is so simple it's hard to call it a recipe."
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whole artichokes, top 1 inch and stems removed
fresh lemon juice
garlic, cloves peeled and crushed
This recipe is amazing. I've tried it with regular sea salt and kosher salt, and kosher salt is definitely the way to go. Make sure that lemon juice gets on their fast, because they brown quickly.
It's even better with baby artichokes, because you can eat the inner leaves whole.
These were ok, but definitely not my favorite way to prepare artichokes. Probably won't make them this way again.
This is a quick and easy way to cook an artichoke. Couldn't find commercial-grade foil, so I used three sheets of regular foil. Whole egg mayonnaise makes a fresh dipping sauce. I'll use this recipe again.
This was so easy to make and turned out perfectly. The best artichokes I've ever had.
This recipe works brilliantly and I have cooked artichokes for over 30 years. However, the importance of choosing a proper artichoke cannot be overstated. People often attribute a bad outcome to the recipe itself, without consideration of their own laxity in ingredient choice. No recipe can fix a poor main ingredient but a good recipe can elevate a good ingredient to greatness, as I believe this recipe almost does. To finish the artichoke to greatness, cut in half and grill for 5 minutes over hot coals.
I made a dipping sauce of equal parts mayonnaise and sour cream, with chopped shallots, parsley, capers and some Worcestershire sauce. It brought the freekin' house down. This recipe rocks.
So easy and so delicious, very happy we found this recipe!
Made as directed. Another great recipe from chef John.
Fun way to cook artichokes and very easy.
* Percent Daily Values are based on a 2,000 calorie diet.
Simply Roasted Artichokes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 124
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