Artichokes were of the first things I learned how to cook. By age ten I knew how to dress a salad, make a pot of sauce and stuff artichokes. All of the things a good Italian girl should know how to make. I realize though, artichokes can be a fairly intimidating vegetable to prepare. But when you break it down it is a lot easier than you might assume. Steamed artichokes are practically foolproof, but also so are stuffed artichokes, braised artichokes and these roasted artichokes with green goddess sauce.
The first step in making artichokes is cleaning them. Artichokes are fairly filthy vegetables so this step cannot be ignored. Organic artichokes are both hard to come by and expensive. So pesticides are their number one enemy. They also trap a lot of dirt, debris and insects in-between their leaves. I like to wash my artichokes in a two part cleaning process.
Step one is spraying them down. I like to use Arm & Hammer Fruit & Vegetable Wash. As a woman fighting chronic illness, I want to do my best to reduce the toxins and inflammation in my life. And I trust that Arm & Hammer Fruit & Vegetable Wash is helping me to do this safely. As it eliminates wax, soil and over ninety percent of pesticide residue with the cleaning power of pure and simple ingredients like baking soda, salt, lemon oil and plant-derived cleaning agents.
Step two is giving them a bath. After I sprayed the artichokes and massaged the fruit and vegetable wash into their flesh I filled the bowl with water and let them soak for ten minutes. This process loosens any trapped particles while plumps them up with moisture.Which is great for roasted artichokes since they tend to dry out some in the oven.
Roasted artichokes are very easy to make.
Start with a freshly cleaned artichoke as described above. Then trim the stem and leaves and halve it lengthwise. Next pull out the inner petals and the center choke that live just above the artichoke’s heart line. This is a great diagram for understanding the anatomy of an artichoke.
Once you have cleaned the artichoke and cut and prepared it, the oven does all the work for you. These roasted artichokes are slathered in olive oil, garlic and then dipped in a luscious green goddess sauce. An entirely vegan, gluten-free vegetable side to add to your recipe repertoire and impress your guests.
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This post is sponsored by Arm & Hammer; all opinions are my own.