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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:

  1. Preheat the oven to 425º Fahrenheit.
  2. Wash the artichoke well.

Cook:

  1. 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.
  2. Cut off the stem so that the artichoke can sit upright.
  3. Using your hands spread open the leaves a little bit.
  4. Drizzle the olive oil across the top of the artichoke to get it in between the leaves.
  5. Sprinkle the seasoning throughout, trying to get it in between the leaves.
  6. Wrap the artichoke in two layers of aluminum foil and place on a baking sheet upright.
  7. Bake in the oven for about 1 hour.
  8. Allow to cool before serving.
  9. Enjoy the tasty bits from the bottom of the leaves and the heart!

 

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