This recipe is easy, yet so delicious. Serve with an aioli dip, butter, or mayonnaise for a lovely summer appetizer.
6 medium artichokes
1/4 cup olive oil
Chop the stem of the artichoke at the tip of the globe. Cut the artichokes in half, and then cut off the tougher tips of the leaves. Oil a baking sheet or baking dish large enough to fit the 12 halves. Place the artichokes flat side down. Drizzle the rest of the oil over top of the halved artichokes and sprinkle with salt. Place in a 400°F oven for 20-30 minutes, depending on how large the artichokes are. You should be able to pierce the base with a fork when they are ready.
They can be eaten as is, by holding the tips of the leaves and biting into the delicious heart. Nash’s artichokes don’t have any choke, so all of the delicious heart is available for the eating.
We thank Virginia Newman for this recipe.