Try to buy small artichokes that are fairly uniform in size so they will roast evenly. If possible buy the ones with larger stems; they are good eating. Use a roasting pan that is flat on the bottom and just large enough to hold the vegetables, otherwise the vegetables will not cook evenly. The garlic cloves cook right along with the artichokes, flavoring them and becoming wonderfully creamy. Add AT LEAST one clove per person. These artichokes can be served as a first course or with meat (lamb is always a good choice). They combine well with potatoes
Ingredients for 4
- bread (I slice)
- eggs (1 egg)
- Parmesan cheese (3 spoons)
- pecorino cheese (1 spoon)
- garlic parsley
Rack in the center of the oven. Heat to 500° F. Pour the lemon juice into the appropriate size roasting pan.
Prepare 1 artichoke at a time so they will not turn black when cut. Pull off the bottom rows of leaves (those that are hard and cracked) and discard. Use a small knife to trim where needed. Use kitchen scissors to trim the tops of remaining prickly leaves. Depending on size cut the artichokes lengthwise and immediately put cut side down in the pan with lemon juice. The choke may have to be trimmed from each half if it is large enough, otherwise leave as is.
Return to the lemon juice. Continue until all the artichokes are prepared. Pour over the olive oil and stir around until artichokes are fully covered. Make sure they fit fairly tightly in the pan. Sprinkle with the salt. Arrange the garlic cloves between the artichokes.
Roast for approx. 15 to 20 min. Remove from the oven. Add stock and cover tightly with foil. Roast about 20 min. more. Add pepper. Serve warm from the oven, or prepare ahead and serve at room temperature.