Wood Fired Recipes Community Cookbook
Roast Artichokes
Dec 29, 2011Posted by guestchefPrint
Roast Artichokes
Ingredients
- 8 artichokes smaller to medium size
- 1 cup white wine
- 2 cloves garlic smashed and chopped
- 2 tbs olive oil
- 1 lemon juice and the rind removed and chopped
Instructions
- Fire your oven until it reaches 700ºF, and then allow the temperature to fall to about 500ºF. Maintain a bed of coals for roasting the artichokes, but this dish does not require a hot oven.
- You want your artichokes to be closed on the top — then they are the most fresh and tender.
- Mixed your marinade from the wine, garlic, olive oil and lemon.
- Cut back the stem, and cut the top 1/4 or so off the top of the artichoke. Then add the marinade to the artichokes, making sure it goes down between the leaves. This will help in the steaming of the insides.
- Spread out the fire coals and tossed the artichokes on top. Then proceeded to turn them periodically for about 30-45 minutes. They looked like a burnt offering to the gods but once you got inside they were great.
- Peel off the outer burnt leaves, eat the lower part of subsequent leaves between your teeth, and then have the artichoke heart as the finale.
