The best roasted artichokes

Step 1/3

• 2 artichokes
• 4 cloves garlic

• oven
• 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

• 120 ml olive oil
• 120 ml white wine
• ¾ tbsp dried oregano
• 1 tsp chili flakes
• salt
• pepper

• liquid measuring cup (large)
• whisk
• aluminum foil

In a large measuring cup, whisk together oil, wine, oregano, chili 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 your meal!