Italian-style roasted artichokes

Based on 25 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

Difficulty

Easy 👌
15
min.
Preparation
60
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
artichokes
8 cloves garlic
240 ml olive oil
240 ml white wine
1½ tbsp dried oregano
2 tsp chili flakes
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • baking dish
  • liquid measuring cup (large)
  • whisk
  • aluminum foil

Nutrition per serving

Cal
630
Protein
6 g
Fat
57 g
Carb
22 g
  • Step 1/3

    Preheat oven to 260°C/500°F. Cut off stems and top one-third of the artichokes. Gently pull leaves apart to open up the artichokes. Peel and crush garlic. Transfer artichokes to a large baking dish.
    • artichokes
    • 8 cloves garlic
    • cutting board
    • knife
    • baking dish

    Preheat oven to 260°C/500°F. Cut off stems and top one-third of the artichokes. Gently pull leaves apart to open up the artichokes. Peel and crush garlic. Transfer artichokes to a large baking dish.

  • Step 2/3

    In a large measuring cup, whisk together oil, wine, oregano, red pepper flakes, crushed garlic, and salt and pepper to taste. Pour mixture over each artichoke, making sure that is goes between all of the leaves. Cover with aluminum foil and bake for approx. 45 min.
    • 240 ml olive oil
    • 240 ml white wine
    • 2 tsp chili flakes
    • salt
    • pepper
    • liquid measuring cup (large)
    • whisk
    • aluminum foil

    In a large measuring cup, whisk together oil, wine, oregano, red pepper flakes, crushed garlic, and salt and pepper to taste. Pour mixture over each artichoke, making sure that is goes between all of the leaves. Cover with aluminum foil and bake for approx. 45 min.

  • Step 3/3

    Uncover and bake for approx. 10 – 15 more min., or until until well-browned and tender, periodically basting the artichokes with their juices during baking. Let cool slightly before serving along with pan juices. Enjoy!

    Uncover and bake for approx. 10 – 15 more min., or until until well-browned and tender, periodically basting the artichokes with their juices during baking. Let cool slightly before serving along with pan juices. Enjoy!