White Wine and Lemon Roasted Artichoke Halves

These White Wine and Lemon Roasted Artichoke Halves are packed with flavor and nutrition. With complimenting hints of white wine and lemon, with lemon zest, the artichokes are juicy and delicious!

Artichokes are so under rated. There is nothing better than digging with you bare hands into an artichoke half and slathering it in in some melted grass fed Kerrygold butter. I said what I said! It’s a bold move, I am aware. However, once you taste this excellent combination of juicy artichoke haves roasted with freshly squeezed lemon juice, zest, white wine, and a dash of garlic, you will get it!

Ingredients

• Artichokes– pick artichokes that have tightly packed leaves and appear green and healthy. They should feel dense and a little heavy. Do not grab the ones that have a lot of browning.
• Olive oil- the real stuff! Make sure your olive oil is not fake!
• Fresh Lemon – half the lemon and squeeze the juice out of both halves. Zest the lemon halves to sprinkle over the artichokes too! Lemon zest is packed with nutrients like potassium, calcium and Vitamin C.
• Garlic powder– because it simply belongs in just about every dinner.
• Sea salt and freshly cracked pepper– everyone’s favorite couple. What a romance.
• White wine– my absolute favorite cooking wines are Sauvignon Blanc or Pinot Grigio. Both are dry wines, meaning they are high in acidity and less sweet. Both will give your meal some delicious body.

How to make easy oven-roasted artichokes?

1. Preheat oven to 400° F.
2. Prepare the artichoke by cutting it.
3. Drizzle olive oil into the leaves and center.
4. Drizzle a little white wine and lemon juice.
5. Sprinkle some lemon zest and garlic powder over the artichokes.
6. Place in oven and bake for 40 minutes.

How to prepare an artichoke

Preparing an artichoke may seem like a daunting task. There are little barbs are the end that will easily stick you. Then, you crack it open and there are HAIRS?! Okay… I didn’t sign up for this! Fear not! These are simple to handle, and once you do it, it’s like muscle memory!

1. Cut the stalk of the artichoke so there is about 1 inch remaining attached to the body.
2. Cut the artichoke in half.
3. Cut the top inch off the artichoke halves.
4. Remove the bottom leaves around the stem.
5. Remove the center, the choke (the hairs), or roast first then remove. Roasting first will make this task easier.

How to eat White Wine and Lemon Roasted Artichokes?

Ok! Wow, so preparing and roasting the artichoke was much easier than expected, right? Right! Now is the fun part. Here’s the deal, sometimes, it’s just straight up primal and fun to eat with your hands. This is one of those vegetables you just cannot eat all pretty. I mean, sure, have it your way and stab at it with a fork.. you’ll end up coming around and using your paws.

Start by removing the leaves. See the bottom part of the leaves that were attached to the stem/center? Give that little bottom piece a nibble with your teeth. Its soft flesh is absolutely flavorful and tender, but it gets even better! Go on and melt some butter. Dip those fleshy ends into the melted butter and POW! Love at first bite.

The more leaves you clip off, the base of the artichoke will become bare. The center of the artichoke is my absolute favorite part! It’s soft, has an amazing taste, and is everything you have worked so hard for! Yum! You can go on and grab a fork and knife to chop the center up, but .. you’ve come this far using your hands, why stop now?

More Vegetable Recipes

• Carrot Top Pesto Over Roasted Carrots
• Honey Balsamic Roasted Beets
• Maple Oven Roasted Carrots
• Easy Loaded Vegetable Pot Pie
• Baked Chickpea Vegan Veggies Burgers

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