If you have never tried cooking your own artichokes, you should. They are a wonderful treat and look impressive to company. Baking artichokes are easy to make. Adding garlic and Parmesan cheese makes the artichokes zesty.
Every artichoke has 25 calories and are fat free ( most vegetables are ). They contain potassium, vitamin C, folate, magnesium and dietary fibre. Artichokes force you to eat slower just because of the nature of the vegetable. At least I can’t imagine eating the petals individually fast. Studies show people that eat slower eat less.
- Artichokes - 4 Whole
- Parmesan Cheese - 1/2 Cup
- Garlic - 4 Cloves Chopped
- Olive Oil - 4 tbsp
- Lemons - 3
- Salt - To Taste
- Pepper - Fresh Cracked, To Taste
- Water - 1/4 Cup
- Preheat the oven to 400°F
- Wash artichokes under cold water. Cut the stem off of the artichoke so it will lie flat. Slice off top quarter and trim petal tips. Use a cut lemon on the sliced artichoke to preserve the colour.
- Spread the petals open and push the garlic down into the hollows.
- Put the four artichokes in a casserole dish and salt and pepper them. Add the Parmesan cheese on top.
- Pour water in the bottom of the casserole dish and cover tightly with foil.
- Bake in the oven for an hour.
- To eat the artichoke, pull off the outer petals one at a time. Pull the petal through your teeth and remove the meaty part of the petal. It's closest to the heart. Throw out the rest of the petal. Work your way through all the petals until you are left with the centre. Remove the fuzzy choke part with the back of the spoon. You will be left with the heart which is the best part of the artichoke. Enjoy!