Best 2 Oven Roasted Artichokes Recipes

**Oven-Roasted Artichokes: A Culinary Journey into the Heart of Mediterranean Delights**

Embark on a delightful culinary adventure with our collection of oven-roasted artichoke recipes, a Mediterranean masterpiece that captures the essence of rustic charm and tantalizing flavors. Discover the art of transforming humble artichokes into extraordinary culinary delights, showcasing their versatility and exceptional taste. Our curated selection offers a range of options, catering to diverse dietary preferences and culinary skills, ensuring an unforgettable gastronomic experience. Indulge in the simplicity of roasted artichokes with garlic and olive oil, a classic combination that highlights the artichoke's natural sweetness. Explore the vibrant flavors of stuffed artichokes, filled with a savory blend of breadcrumbs, herbs, and cheese, creating a symphony of textures and tastes. Elevate your culinary repertoire with artichoke and spinach dip, a creamy and flavorful appetizer that will captivate your guests. Dive into the zesty goodness of artichoke bruschetta, a delightful combination of roasted artichokes, sun-dried tomatoes, and tangy goat cheese. Prepare to be amazed by the culinary artistry of stuffed artichoke hearts, a visually stunning dish filled with a flavorful mixture of crab meat, shrimp, and herbs. Let your taste buds dance with delight as you explore our collection of oven-roasted artichoke recipes, a testament to the boundless creativity and culinary magic that awaits within these remarkable ingredients.

Let's cook with our recipes!

OVEN ROASTED ARTICHOKES

Oven Roasted Artichokes image

These fork-tender artichokes from Russ Crandall of The Domestic Man are a delicious addition to any feast.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

4 artichokes (3 to 4 inches wide)
1 tablespoon olive oil
1 tablespoon butter, melted
1 tablespoon lemon juice
1 cup mayonnaise
2 cloves garlic, minced
½ teaspoon ground black pepper
¼ teaspoon ground dried chipotle pepper
½ cup freshly grated Romano, Asiago and/or Parmesan cheese blend
Reynolds Wrap® Aluminum Foil

Steps:

Preheat oven to 375 degrees F. To prepare the artichokes, trim each stem to less than 2 inches in length. Slice off the tips of the artichoke and snip the thorny tips with some kitchen shears. Slice the artichoke in half lengthwise and then remove and discard the "choke" (white fibrous hairs and inner purple leaves) with a small knife.
Lay out 8 squares of Reynolds Wrap® Aluminum Foil. Place 1 artichoke half in the center of each foil square. In a bowl, combine the olive oil, butter and lemon juice. Drizzle over the face-up artichoke halves, taking care to get the mixture in between the leaves. Flip the artichoke so it's cut side down on the foil. Bring up foil sides. Double fold top and ends to seal packet snugly around the artichoke. Roast on a baking sheet until the stems are fork-tender, about 40 minutes.
As the artichokes roast, combine the mayonnaise, garlic, black pepper, chipotle powder and cheese; set aside.
Open foil surrounding artichokes carefully by cutting along top with a sharp knife, allowing steam to escape. Using tongs, flip the artichoke face up. Scoop the mayo mixture into the divot made by removing the "choke" and spread with a spoon to extend beyond the divot. Turn oven temperature to broil. Leaving the foil open, broil until the mayo mixture is browned, 4-5 minutes.
To eat, remove the leaves from the outer part of the artichoke, dip in the mayo mixture and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!

Nutrition Facts : Calories 381.2 calories, Carbohydrate 11.1 g, Cholesterol 29.3 mg, Fat 36.1 g, Fiber 4.7 g, Protein 6.4 g, SaturatedFat 7.6 g, Sodium 421.4 mg, Sugar 1.4 g

OVEN-ROASTED JERUSALEM ARTICHOKES

Oven-Roasted Jerusalem Artichokes image

Provided by Chuck Hughes

Time 50m

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 pound/450 g Jerusalem artichokes
3 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

Preheat the oven at 350 degrees F. Cut the artichokes in half. In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

Tips:

Choose the right artichokes: Look for artichokes that are heavy for their size, with tightly closed leaves and no blemishes.
Prepare the artichokes properly: Trim the stem and the top of the artichoke, and remove any tough outer leaves. Cut the artichoke in half lengthwise and scoop out the fuzzy choke.
Season the artichokes well: Rub the artichokes with olive oil and sprinkle them with salt, pepper, and garlic powder. You can also add other herbs and spices, such as rosemary, thyme, or paprika.
Roast the artichokes at a high temperature: This will help to caramelize the leaves and give them a crispy texture. Roast the artichokes at 425 degrees Fahrenheit for 25-30 minutes, or until they are tender.
Serve the artichokes with your favorite dipping sauce: A simple olive oil and lemon juice dipping sauce is a classic choice, but you can also try aioli, tzatziki sauce, or ranch dressing.

Conclusion:

Roasted artichokes are a delicious and healthy appetizer or side dish that can be enjoyed by people of all ages. They are easy to make and can be prepared in advance, making them a great option for busy weeknights. With their crispy leaves and tender hearts, roasted artichokes are sure to be a hit at your next party or gathering.