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Oven Roasted Artichokes
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Oven Roasted Artichokes

1 Hr(s) 5 Min(s)
20 Min(s) Prep
45 Min(s) Cook
Make each bite a delight with this Oven Roasted Artichokes recipe. These fork-tender Oven-Roasted Artichokes from Russ Crandall of The Domestic Man will be a delicious addition to the table spread tonight.
What You Need
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1 serving
Original recipe yields 1 serving
4 artichoke s (each 3-4 inches wide)
1 tablespoon olive oil
1 tablespoon butter, melted
1 tablespoon lemon juice
1 cup mayonnaise
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon chipotle pepper powder
1/2 cup shredded or freshly grated Romano, Asiago and/or Parmesan cheese blend
Reynolds Wrap® Aluminum Foil
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Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let's Make It
1
Preheat oven to 375 degrees F. To prepare the artichokes, trim each stem to less than 2 inches in length. Slice off the tips of the artichoke and snip the thorny tips with some kitchen shears. Slice the artichoke in half lengthwise and then remove and discard the “choke” (white fibrous hairs and inner purple leaves) with a small knife.
2
Lay out 8 squares of Reynolds Wrap® Aluminum Foil. Place 1 artichoke half in the center of each foil square. In a bowl, combine the olive oil, butter and lemon juice. Drizzle over the face-up artichoke halves, taking care to get the mixture in between the leaves. Flip the artichoke so it’s cut side down on the foil. Bring up foil sides. Double fold top and ends to seal packet snugly around the artichoke. Roast on a baking sheet until the stems are fork-tender, about 40 minutes.
3
As the artichokes roast, combine the mayonnaise, garlic, black pepper, chipotle powder and cheese; set aside.
4
Open foil surrounding artichokes carefully by cutting along top with a sharp knife, allowing steam to escape. Using tongs, flip the artichoke face up. Scoop the mayo mixture into the divot made by removing the “choke” and spread with a spoon to extend beyond the divot. Turn oven temperature to broil. Leaving the foil open, broil until the mayo mixture is browned, 4–5 minutes.
5
To eat, remove the leaves from the outer part of the artichoke, dip in the mayo mixture and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!
Kitchen Tips
Tip 1
Reynolds Kitchen Tip
Individually wrapping each of your artichokes with Reynolds Wrap® Aluminum Foil ensures perfectly cooked veggies every time!
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6-8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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