Roasted Artichokes for Two
- 2 large artichokes (whole)
- 1 lime, halved
- 2 large cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoons coarse kosher salt
- 1 teaspoon black pepper
*Preheat your oven to 425 degrees F. Get a rimmed baking sheet and two large pieces of heavy duty aluminum foil ready for roasting.
*Cut off the stem of the artichoke (at its base) with a serrated knife. Also cut off one inch off the top of the artichoke, exposing the center a bit.
*Rub each down with half of the lime. Squeeze the remaining juice over them.
*Place each artichoke on a piece of foil — standing on its base.
*Push a clove of garlic into the center pocket and keep pushing until it is inside (half an inch or so).
*Drizzle each with 1 tablespoon of olive oil. Sprinkle each with 1 teaspoon of salt and 1 teaspoon of pepper. Squeeze the other half of the lime juice over the top.
*Grab the corners of the aluminum foil and press together on top to tightly seal the artichoke. You don’t want any gaps or openings. Use another piece of foil if necessary.
*Place on rimmed baking sheet and bake for 1 hour and 20 minutes.
*Let rest in foil for another 15 minutes before serving (in a bowl — we’d recommend).