| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 352 | 28g | 6g | 23g |
| sugars | fibre | protein | salt |
| 2g | 10g | 10g | 0.65g |
I have a deep-seated love for Roasted Artichokes with Garlic and Parmesan, mirroring my great-grandmother’s recipe that I used to savor in her airy, sunlit kitchen in Charleston. This beautiful dish, a fusion of hearty vegetables and a robust Italian flourish, is a tribute to those sultry Southern days spiced with robust coastal scents. Picture this: the perfect blend of the subtly sweet, nutty artichokes, delicately roasted to perfection, tantalizingly infused with the bold garlic and the tenderly crisped Parmesan to create a heavenly symphony of flavors. This dish ticks all my favorite boxes: Simple, delicious, and steeped in the nostalgia of my own Southern Childhood.
Nutrition and Health Benefits
But my adoration of Roasted Artichokes with Garlic and Parmesan isn’t just tied to the nostalgia or flavor; the health benefits take it up a notch. Artichokes, a jewel of Mediterranean gastronomy, quirkily structured but brimming with goodness, are packed with antioxidants, and known to aid digestion and cardiovascular health (source). The olive oil brings a heart-healthy dose of mono-unsaturated fats, while the garlic provides a boost of immunity and a dose of essential nutrients (source). Despite their fancy exterior, the ingredients in this dish, are everyday items plucked straight from Mother Nature’s pantry.
Perfect for Many Occasions
On top of all that, this Roasted Artichokes with Garlic and Parmesan recipe compliments just about any main course, though I personally love it with a cauldron of creamy shrimp and grits (source). It doesn’t impose but rather presents a flavorful whisper, an unspoken understanding of what a harmonious pairing should be. Steeped in the tradition of cooking with love and serving with joy, this recipe is just another way to bring my Southern home to you.
What You’ll Need
- 6 large globe artichokes
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 lemons, juiced
- Salt to taste
- Ground black pepper to taste
Method
Step One
First, preheat the oven to 375 degrees F (190 degrees C). Then, trim the stems from the artichokes, cut them in half vertically, and scoop out the choke. Rinse the artichokes and pat them dry.
Step Two
Brush the artichokes with lemon juice inside and out to prevent them from turning brown. Arrange them cut side up on a baking sheet.
Step Three
In a small bowl, combine the minced garlic and olive oil. Drizzle this mixture over the artichokes making sure it gets into the leaves and heart. Sprinkle them with salt and black pepper to taste.
Step Four
Roast the artichokes in the preheated oven for about 25-30 minutes, or until tender and lightly browned.
Step Five
Remove the artichokes from the oven and sprinkle the Parmesan cheese evenly over the tops. Return them to the oven and cook for an additional 5-10 minutes, or until the cheese is melted and golden.
Step Six
Allow the artichokes to cool slightly before serving. They can be served warm or at room temperature, with extra lemon wedges on the side if desired.
