Everyday Mom's Meals: Intimidating Vegetable
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Tuesday, May 8, 2012

Intimidating Vegetable

I love artichokes. Or should I say artichoke hearts because I've never had anything but the heart. I'm sorry but whole artichokes scare the crap out of me! The thought of cleaning them, knowing which part to cut away, which part to keep, how to cook them, serve them~ all of it makes me cringe. So my solution? Eat everything and anything I can find that contains artichokes hearts and cook with the canned variety whenever I can. I use them in pastas, salads, dips, etc, but they are always one part of a dish, not the star. Until now! I was reading about canned artichoke hearts online and found this fantastic idea. I don't know why I never thought of it before on my own. I guess b/c of the "canned" part. I realize many people prefer the frozen artichoke hearts, and most who said they made this recipe used those instead, but I have yet to find a store in my area that carries them, so I am happy to keep the canning companies in business by being a return customer. These are absolutely delicious and something I will definitely be making again. A simple side dish w/ one of my favorite vegetables that really allows the natural flavor to shine through. I know when something scares or intimidates you, the best thing to do is fade it head on and conquer it. And maybe someday I will do that w/ fresh artichokes, but until that day comes I'm okay w/ finding ways around it too!

Roasted Artichoke Hearts from Food.com

2 (15oz) cans artichoke hearts in water
Olive Oil
Salt and Pepper
3 garlic cloves, grated or minced
2 TBS butter, melted
2 TBS lemon juice

Preheat oven to 375. Place artichoke hearts in a colander. Rinse very well with water. Drain. Place on a clean kitchen towel and gently pat dry. Place in a 2 quart casserole dish. Drizzle liberally with olive oil. Season with salt and pepper. Add garlic and toss to coat. Roast in oven uncovered for 1 hour, stirring a few times. When slightly brown, combine lemon juice and butter. Pour over hot artichokes and mix well.

~Join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box May 8, 2012
Shared on Chef in Training May 8, 2012 
Shared on Lady Behind The Curtain May 9, 2012 
Shared on Newlyweds Blog May 9, 2012 
Shared on Miz Helen's Country Cottage May 10, 2012 
Shared on The Country Cook May 11, 2012
Artichokes at Very Good Recipes
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5 comments:

Lisa @ Lisa's Dinnertime Dish said...

These sound really good, Krista! I share your fear of the fresh artichoke, I've never tried cooking one either. Although, I'm the only one in my house that likes artichokes, so tackling a fresh artichoke probably isn't in my future. But someday when I'm craving some artichokes, I would definitely try your recipe just for myself!

Anonymous said...

Looks yummy! Found your blog through linky on Newlywed's. We are blessed with fresh artichokes in northern calif, and I'm not a huge fan as I don't care for them dipped. Canned in water, however, they're wonderful hot or cold. Might drizzle with olive oil and grill. Thanks: glad I'm here.

Carrie's Experimental Kitchen said...

Genius! I've never tried roasting them before and I roast everything. lol Great post Krista and have a wonderful Mother's Day! xo

Krista said...

Thanks Carrie! Me too! I never even thought about doing it! But now I can't wait to do it again! Hope you have a great Mother's Day too!

Miz Helen said...

Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great week and come back soon!
Miz Helen