- 2-4 whole artichokes, top 1 inch and stems removed
- 1/ c lemon juice
- ¼ c olive oil
- 4 cloves garlic, cloves p3eled and crushed
- kosher salt
Preheat oven to 425. Place artichokes stem side down in a bowl and drizzle with lemon juice. Slightly separate the artichoke leaves with your hands. Insert a knife blade into the center of each artichoke to create a garlic clove size space. Drizzle each with olive oil. Press 1 clove garlic into the center of each artichoke and season with salt.
Tightly wrap with foil. Place in baking dish and bake 1 hr and 20 min.
Recipe Ideas for dipping sauces:
Lemon Thyme Butter
In a small bowl, stir together ½ c melted butter, 1 tsp dried thyme, and 1 tbsp fresh lemon juice. Season with coarse salt and ground pepper.
In a blender, combine 2 large egg yolks, 1 tbsp warm water, 1 tbsp fresh lemon juice, and ¾ tsp coarse salt; blend until frothy. Heat 1 stick butter until melted. With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.
In a small bowl, stir together ¾ c mayonnaise and 1-2 minced garlic cloves. Season with coarse salt and ground pepper.