Roasted artichokes are pretty much the best thing ever. The high heat gives them a buttery texture, and the lack of boiling water means that the artichoke is free to retain its rich and nutty flavor. Pull them apart and dip them in mayo or olive oil for a luxuriously indulgent treat.
The one and only way that roasted artichokes can possibly be improved is by infusing Italian flavor right into the leaves. Then you don't even have to do the whole dipping thing. Just yank a leaf off and enjoy its glorious taste.
The easiest way to achieve it? Sauce.
Most people use plain old garlic and lemon and it doesn't occur to them to make roasted artichokes with Italian sauce. To us, it was an obvious choice. Nate and I have a bit of an obsession with sauce. You might say our marriage is “saucy.” We create entire meals around random sauces that we discover in the grocery store or out at farmer's markets, and we've been known to base our travels around searches for infamous sauces. The melding of seasonings and oils is an art. Once that base flavor is determined, you can grab some meat and veggies and have dinner ready to go at the drop of a hat.
Or in this case, a midnight snack.
Easy Three-Ingredient Roasted Artichokes
We worked with Bertolli on this recipe. Their Riserva flavor Porcini Mushrooms & White Truffle Oil sauce filled our whole house with a delicious aroma that had us drooling beside the oven by the time our dish was finally ready.
Cheesy Truffle Roasted Artichoke
- Large artichoke
- Mini Babybel
- Bertolli® Porcini Mushrooms & White Truffle Oil
- Preheat oven to 425 degrees Fahrenheit.
- Cut stem down to 1 inch long and trim 1 to 2 inches off top of artichoke with a serrated knife. Spread leaves.
- Use a sharp spoon to scoop out purple leaves and fuzzy portion of artichoke. Rinse artichoke.
- Fill hollow artichoke with an unwrapped mini Babybel cheese.
- Place artichoke on top of large foil square and drizzle liberally with Bertolli® Porcini Mushrooms & White Truffle Oil.
- Seal foil around artichoke and place, bottom down, in a shallow baking pan.
- Bake for 1 hour and serve hot.
Most people wait until after they're done cooking before removing the purple leaves and fuzzy stuff that's on top of the artichoke heart. I prefer to do that right after cutting off the top. It's definitely more prickly this way, but the whole thing is more satisfying. There's nothing worse than getting halfway through a delicious roasted artichoke and being like, “Oh, now I'll put this experience on hold for a sec while I cut away this furry thing in the middle of my food.”
Plus, getting that stuff out of the way leaves room for you to fill your roasted artichoke with cheese!
Seal it all up well before cooking. This will keep your pots clean AND help seal in all the tasty flavor.
Have you ever made roasted artichokes?