This is a very misleading recipe title. Baking artichokes is not a fast process. They bake for an hour. But the prep is fast (I swear).
While shopping at Whole Foods (Whole Paycheck, har har) tonight I saw the chokes and just had to buy one. I whipped this snack up quickly while catching up on my blogs. The best part is that the artichoke will save well in a plastic baggy in the fridge over the weekend for extended snacking.
Fast Baked Artichoke – 1 Knife
Ingredients:
- 1 medium or large artichoke
- 1 tablespoon olive oil
- 1 teaspoon Greek seasoning mix (like Cavender’s)
Prep:
- Preheat the oven to 425º Fahrenheit.
- Wash the artichoke well.
Cook:
- Cut about 1 inch off the top with a sharp knife, and be careful not to catch your fingers on the spines of the leaves. Discard the tops of the leaves.
- Cut off the stem so that the artichoke can sit upright.
- Using your hands spread open the leaves a little bit.
- Drizzle the olive oil across the top of the artichoke to get it in between the leaves.
- Sprinkle the seasoning throughout, trying to get it in between the leaves.
- Wrap the artichoke in two layers of aluminum foil and place on a baking sheet upright.
- Bake in the oven for about 1 hour.
- Allow to cool before serving.
- Enjoy the tasty bits from the bottom of the leaves and the heart!