- 4 unblemished artichokes
- Juice from 1 medium-large lemon (about 1/2 cup)
- 3 Tbsp. California Olive Ranch extra virgin olive oil
- Sea salt and freshly ground black pepper
- Fresh thyme
- 3 cloves garlic, peeled and quartered
Preheat oven to 400 degrees F.
Remove tough outer leaves from artichokes. (Remove all leaves that are dark green, but do not remove leaves that are green at the top and yellow on the bottom.) Cut top of remaining leaves at the point where the green and yellow come together. Dip cut end in the lemon juice. Cut off bottom tip of stem, and peel away green layer of stem until white inner layer is exposed. Cut the artichokes in half and remove the inner fuzzy choke and any small prickly leaves. Slice in half again and toss with the lemon juice.
Pour the artichokes and lemon juice in a casserole dish, drizzle with the extra virgin olive oil, season with the salt, pepper and thyme and add the garlic. Stir and place in the preheated oven and bake for 30 to 35 minutes, stirring once during cooking.
Recipe courtesy of Karin Calloway, Viking Cooking Schools