Appetizers, Snacks & Sides
Garlic Parmesan Roasted Artichoke

Garlic Parmesan Roasted Artichoke

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Artichokes are pretty simple to make and a great snack but they do require patience. It takes a little over an hour and half from start to finish but the end result is a great garlic parmesan roasted artichoke.

INSTRUCTIONS 

  • Preheat oven 425°F.
  • Remove the stem of the artichoke and chop off about an inch of the top and cut the top of each petal off. You will want to use a really sharp knife or serrated knife because they are stiff. To trim the petals you will want to use a pair of kitchen scissors.
  • Drizzle with lemon and then drizzle with melted butter or oil. Why lemon? Because the lemon prevents the artichoke from turning brown, just like an apple. Plus. it adds a great tang to the artichoke.
  • Top with salt and pepper, red pepper flakes, parsley and cheese. I like to do this in small batches, essentially I will put about a tablespoon at a time and try to get as much as I can between the leaves.
  • Cover in foil and cook at 425F for 1 hour and 25 min. Enjoy!

If you are up for it, add a tasty sauce for the artichoke by Plating’s + Pairings.

Garlic Parmesan Roasted Artichoke

Roasted Artichoke with Garlic, Parmesan, Parsley and a dash of heat!
Course Appetizer, Snack

Ingredients
  

  • 1 Artichoke
  • 2 tsp Lemon Juice
  • 2 tbsp Butter or Olive Oil
  • 1 tsp Pressed or Minced Garlic
  • 2 tbsp Parsley
  • ½ tsp Red Pepper Flakes
  • ½ cup Fresh or Grated Parmesan Cheese

Instructions
 

  • Preheat oven 425°F.
  • Remove the stem of the artichoke and chop off about an inch of the top and cut the top of each petal off. 
  • Drizzle with lemon and then drizzle with melted butter or oil, 
  • Top with salt and pepper, red pepper flakes, parsley and cheese.
  • Try to get the ingredients in between the leaves the best you can, like you are stuffing it. 
  • Cover in foil and cook at 425F for 1 hour and 25 min.

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