Roasted Artichoke With Garlic Drizzle

Yield: 2

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Roasted Artichoke With Garlic Drizzle And Almonds

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

This simple and delicious way of preparing artichoke might be my favourite. Feel free to use any nuts or herbs you have, just don't skip the lemon and garlic.

Ingredients

• 1 artichoke
• 1 lemon
• 2 garlic cloves
• 20g slivered almonds
• 5g parsley
• Chili flakes (optional)
• Olive oil

Instructions

1. Preheat the oven to 180C.
2. Cut the bottom of the stalk off of the artichoke and peel the stalk until you have removed all of the thick skin (you will remove about ⅓ of the thickness of the stalk).
3. Cut the lemon in half, then cut about 3cm off of the tip and slice the artichoke in half lengthways. Immediately rub the lemon all over the open sides of the artichoke to stop it from browning.
4. With a spoon, dig into the middle of each artichoke heart to remove all of the hairs as these are not edible. Place a peeled garlic clove into each hole where you removed the hair from. Drizzle each side with plenty of olive oil and season with salt and pepper, then cut two slices of lemon and place them over the garlic. Wrap each half tightly in silver foil and bake for around 30-40 mins, depending on their size. Check at 30 mins, if a pairing knife cuts through the heart with no resistance, they are ready.
5. Remove them from the foil and remove the lemon slices. Pour any lemon juice that has pooled into the heart into a small bowl. Take each garlic clove and place them into the bowl with the lemon juice and mash them with a fork. Add some olive oil, a squeeze of fresh lemon and some salt and pepper. Drizzle this over the artichoke.
6. Finish with lemon zest, chopped parsley and chili flakes if using.