Now that we can’t run to the grocery store whenever we want, I have been really trying to buy and cook vegetables that will last longer in the refrigerator. Artichokes are one of those vegetables and one of my favorites. Plus — they’re in season — just check out the local farmers’ markets for a bounty. This recipe is a variation of Alison Roman’s — and it is great because you can make them ahead of time.
- 3 large artichokes 1 cup white wine
- 1 cup water
- 1/4 cup olive oil
- 3 Tbs butter cut into 6 pieces
- 6 cloves of garlic smashed
- pinch of red pepper flake
- salt and pepper
- Preheat oven to 425.
- Clean artichokes by trimming the bottom and an 1 inch of the tops. Peal away the the first layer of the leaves on the bottom and using scissors trim any thorns on leaves. Cut the artichokes in half lengthwise and pull all fuzzy choke in the middle.
Lay them cut side down in a baking dish.
- Pour the wine water and olive oil over the artichokes. Add the garlic and place a piece of butter on top each half. Sprinkle with red pepper flake and salt and pepper.
- Cover tightly with foil and roast for 45-50 minutes until the are tender.
Remove foil and roast anther 15-20 minutes until liquid is almost evaporated.
- Transfer artichokes to platter and spoon over any garlicky oil that is at the bottom of the pan. You can serve hot or at room temperature.