Italian-style roasted artichokes

Italian-style roasted artichokes

8 ratings

Costanza, student


„I love artichokes! And this recipe takes no time to prepare—15 min., and the oven takes care of the rest.“

Difficulty

Easy 👌
15
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
4
artichokes
240 ml
olive oil
240 ml
white wine (dry)
1½ tbsp
oregano (dried)
2 tsp
red pepper flakes
8 cloves
garlic
salt
pepper
Metric
Imperial
  • 4  artichokes
  • 240 ml olive oil
  • 240 ml white wine (dry)
  • 1½ tbsp oregano (dried)
  • 2 tsp red pepper flakes
  • 8 cloves garlic
  • salt
  • pepper

Utensils

  • oven
  • aluminum foil
  • whisk
  • cutting board
  • knife
  • large measuring cup

Enjoy with

Prosecco
Crisp, dry bubbles are a perfect match for the delicate flavors of the artichoke.

Nutrition per serving

Cal
630
Protein
6g
Fat
57g
Carb
22g

Step 1/3

Preheat oven to 260°C/500°F. Cut off stems and top one-third of the artichokes. Gently pull leaves apart to open up the artichokes. Peel and crush garlic. Transfer artichokes to a large baking dish.
  • 4 artichokes
  • 8 cloves garlic
  • oven
  • cutting board
  • knife
  • large baking dish

Preheat oven to 260°C/500°F. Cut off stems and top one-third of the artichokes. Gently pull leaves apart to open up the artichokes. Peel and crush garlic. Transfer artichokes to a large baking dish.

Step 2/3

In a large measuring cup, whisk together oil, wine, oregano, red pepper flakes, crushed garlic, and salt and pepper to taste. Pour mixture over each artichoke, making sure that is goes between all of the leaves. Cover with aluminum foil and bake for approx. 45 min.
  • 240 ml olive oil
  • 240 ml white wine (dry)
  •  tbsp oregano (dried)
  • 2 tsp red pepper flakes
  • salt
  • pepper
  • aluminum foil
  • whisk
  • large measuring cup

In a large measuring cup, whisk together oil, wine, oregano, red pepper flakes, crushed garlic, and salt and pepper to taste. Pour mixture over each artichoke, making sure that is goes between all of the leaves. Cover with aluminum foil and bake for approx. 45 min.

Step 3/3

Uncover and bake for approx. 10 – 15 more min., or until until well-browned and tender, periodically basting the artichokes with their juices during baking. Let cool slightly before serving along with pan juices. Enjoy!

Uncover and bake for approx. 10 – 15 more min., or until until well-browned and tender, periodically basting the artichokes with their juices during baking. Let cool slightly before serving along with pan juices. Enjoy!