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Ingredients
- 1 whole large artichoke, rinsed and trimmed
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar (optional)
- 1/2 tsp sea salt (or preferred dry seasoning)
- 2 fresh garlic cloves, quartered
- 2 squares aluminum foil
Preparation
Step 1
Preheat oven to 450 F.
Spread artichoke petals open to season. Between the petals, drizzle olive oil and vinegar, sprinkle salt and stuff garlic pieces.
Tightly double wrap and seal the seasoned artichoke with foil.
Place the foil-wrapped artichoke in the oven and bake for 1 hour and 15 minutes.
Remove from the oven and let cool before unwrapping the artichoke.
Note: You can easily bake more than one artichoke at a time for larger crowds. Increase the ingredients as needed.
Tip: Enjoy as is, or scoop out the fuzzy choke center and use as an edible bowl filled with chili or your favorite dip. Cooked artichokes can be cut in half and placed directly on the grill and charred for added flavor. Artichokes can be cooked ahead of time and stored in a ziploc bag for up to 3 days in the fridge.