With this method for cooking artichokes there is no need to boil a pot of water or grab a steamer basket.
4 artichoke halves, from 2 whole artichokes that have been cleaned, prepped, and the chokes removed.
1 large lemon
4 large cloves garlic, smashed
1/3 cup olive oil
1/4 cup dry white wine
1/4 cup water
coarse kosher salt or coarsely ground black pepper to taste.
Preheat the oven to 425F.
Prep and clean the artichokes as directed in this post.
Place the prepared artichokes faceup in a small glass baking dish. Cut the lemon in half and cut one of the halves into quarters. Squeeze the half of a lemon over the artichoke halves. Place a lemon quarters into each of the 4 artichoke halves along with a garlic clove.
Drizzle the olive oil over the artichokes, season generously with salt and pepper, then pour the wine and water into the bottom of the pan.
Seal tightly with foil, and roast the artichokes in the oven until they are cooked through and tender, about 45-55 minutes.
Remove the pan from the oven and uncover. Serve immediately with your favorite artichoke dipping sauce or mash the roasted garlic cloves with a bit of olive oil, salty, pepper, and lemon juice to create a lovely dipping sauce.
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