Roasted Artichoke Recipe with Garlic Lemon Butter
Key Notes: Paleo, Organic, Keto, Low Carb, prebiotic
As summer ends, so does artichoke season.
These tasty globes that look almost alien are actually the flowers of a species of thistle, specially bred for the edible, meaty bases of the bracts (modified leaves surrounding the flowers) and hearts.
While most people are familiar with eating only the tender hearts, those who enjoy a very hands-on experience with their food will like sitting in front of an artichoke or two.
Artichokes are low carb and gut friendly–although containing 14 g of carbs per 100g of artichoke, 10 of that is in indigestible fiber, and a portion of the net carbs comes from inulin, a healthy gut microbe pre-biotic.
Now, a word of warning: Artichokes are often attacked by pesky agricultural pests, which means they tend to be showered with pesticides.
Due to their physical nature, pesticide residue is a very real issue, clinging to the cracks and crevices between the bracts.
This is why we recommend using organic artichokes to minimize that possibility.
For those who have never eaten artichokes in their whole form before, once cooked, the easily separated bracts are peeled off, layer by layer starting from the outermost.
Holding each leaf by the tip, dip the base into whatever strikes your fancy (we’re using a simple garlic lemon butter, but aiolis and other types of dips exist) and scrape the meaty portion off with either your top or bottom teeth.
When you reach the center, carefully remove the tightly packed hair like flowers (which may be tinged purple) by scooping with a spoon, and dip the remaining heart (the portion right above the stem) in your sauce and enjoy.
Some people cook it trimmed, but here we’ll do it whole to save time. Make sure to pick globes whose leaves are packed closely!
This recipe is easily scaled up.
Packed full of fiber and vitamins, artichokes are best enjoyed on a lazy afternoon among friends.
- 2 whole organic artichokes, washed and stem trimmed
- 2-3 tablespoons organic olive oil
- 2 cloves organic garlic, minced (avoid if allium intolerant)
- 4 tablespoons organic, grassfed butter
- 4 tablespoons organic lemon juice
- Pinch of organic lemon zest
- Salt and pepper to taste
- Aluminum foil
- Preheat your oven to 425 degrees Fahrenheit.
- In a bowl, drizzle olive oil over artichokes and coat well. Toss artichokes in a pinch (about ½ teaspoon) of salt and pepper.
- Wrap each artichoke in aluminum foil and roast in the oven for about 1 hour – 1 hour and 20 minutes.
- In a sauce pan, melt butter over medium heat and add minced garlic. Cook until fragrant. Quickly whisk in lemon juice and lemon zest and remove from heat.
- Remove artichokes from oven carefully, and serve with garlic lemon butter. Careful, it will be hot!