Best Oven Roasted Artichokes Recipes

OVEN ROASTED ARTICHOKES

Steps:

• Preheat oven to 375 degrees F. To prepare the artichokes, trim each stem to less than 2 inches in length. Slice off the tips of the artichoke and snip the thorny tips with some kitchen shears. Slice the artichoke in half lengthwise and then remove and discard the "choke" (white fibrous hairs and inner purple leaves) with a small knife.
• Lay out 8 squares of Reynolds Wrap® Aluminum Foil. Place 1 artichoke half in the center of each foil square. In a bowl, combine the olive oil, butter and lemon juice. Drizzle over the face-up artichoke halves, taking care to get the mixture in between the leaves. Flip the artichoke so it's cut side down on the foil. Bring up foil sides. Double fold top and ends to seal packet snugly around the artichoke. Roast on a baking sheet until the stems are fork-tender, about 40 minutes.
• As the artichokes roast, combine the mayonnaise, garlic, black pepper, chipotle powder and cheese; set aside.
• Open foil surrounding artichokes carefully by cutting along top with a sharp knife, allowing steam to escape. Using tongs, flip the artichoke face up. Scoop the mayo mixture into the divot made by removing the "choke" and spread with a spoon to extend beyond the divot. Turn oven temperature to broil. Leaving the foil open, broil until the mayo mixture is browned, 4-5 minutes.
• To eat, remove the leaves from the outer part of the artichoke, dip in the mayo mixture and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!

OVEN-ROASTED JERUSALEM ARTICHOKES

Steps:

• Preheat the oven at 350 degrees F. Cut the artichokes in half. In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

OPEN FACED RAVOILO WITH ARTICHOKES, PORTOBELLO MUSHROOMS, AND A BASIL OVEN ROASTED TOMATO VINAIGRETTE

Steps:

• Preheat oven to 400 degrees.
• In a bowl, season portobello mushroom with salt and pepper, and 2 tablespoons of olive oil. Place it on a baking sheet and roast for 10 to 15 minutes or until tender. In the same bowl, repeat the same process with the tomatoes. Clean and peel the baby artichokes. Place the peeled artichokes in a bowl of ice water, juice from a lemon, and the lemon itself. Roast the artichokes the same way you did the mushroom and tomatoes. To make the vinaigrette, take half of the roasted tomatoes and place them in a blender with the rice wine vinegar, 1/2 cup olive oil, and salt and pepper. Blend until smooth. In a saucepan, boil 2 quarts of water. Season the water with 1/4 cup olive oil, salt and pepper. Place pasta sheet in the boiling water for 30 seconds to a minute, until tender or al dente. Remove the pasta and lay it on a platter, garnish with fresh basil and additional roasted vegetables. Serve with vinaigrette.

OVEN-ROASTED JERUSALEM ARTICHOKES

Steps:

• Preheat the oven at 350 degrees F.
• Cut the artichokes in half.
• In a bowl, mix everything together.
• Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.