Art and Artichoke
Artichokes are a vegetable that falls into one of my favorite categories of food: edible flowers! Join me as I explore the culinary world and discover the richness of flavors to add color to the palette!
Roasted Artichoke de Provence
A simple, sophisticated side to pork, fish, or chicken dishes.
- 2 fresh lemons or 1/2 c. lemon juice
- 1/2 c. water
- 4 fresh globe artichokes
- 4 Tbs. Extra Virgin Olive oil
- 4-5 tsp. GC Lavender Herbs de Provence
- Rinse and trim artichokes. Cut in half.
- Arrange cut side up in baking dish.
- Drizzle olive oil over each artichoke half.
- Squeeze fresh lemon juice onto each artichoke half.
- Season with a generous amount of GC Lavender Herbs de Provence.
- Add water to bottom of roasting pan – just enough to keep artichokes from drying out.
- Bake uncovered for 45-50 min. at 375 degrees F. A Special Note: If you have never eaten fresh artichokes before: The edible part of this fibrous plant is the soft fleshy base of each petal – and is eaten by scraping the soft flesh against the teeth.
Find GC Herbs de Provence at your local farmers’ market or
If you’ve never tried preparing or eating fresh artichokes, you may find the following video of our artichoke experience helpful. Watch to learn how to trim and prepare this dish.
Also please take care when eating this specialty for the first time: The edible part of the flower bulb is the soft fleshy base of each petal! To eat, scrape the soft part against your teeth. (Trying to eat the whole thing could cause more than minor gastric distress! Way too fibrous!) This was a surprising discovery for me! So much different than the jar artichoke experience! Think delicacy! (OK, like oysters on the half shell – you don’t eat the shell right?!)
Don’t forget to try our Spinach Artichoke Flower-Heart Dip recipe!
This recipe was featured in Episode #1: Art and Artichokes of the Art for Life Podcast by Gallery’s Choice. Check us out and remember to subscribe!