The hottest days of Summer are finally giving way to cool nights and changing leaves. The supermarkets are stocked full of fresh fruits and veggies. And now that the evenings are chilly it’s no longer too hot to use the ovens. In less than a month soups will make their grand entrance to our dinner tables. But for now we are nestled in between seasons ready for the final summer meals.
Artichokes are one of the great ingredients in season at the moment. I have relished this, picking up a couple from the store when I think of it.
One way to cook an artichoke is by putting a clove of garlic, a bay leaf and slice of lemon in pot with a couple inches of water. Then place a steaming basket on top with the artichoke and let it steam until done.
However, I have recently come across a recipe for baked artichoke that is quickly replacing the steaming method. Simply prepare the artichoke by washing and slicing of the thorns and stems, cut in half, and top with comforting flavors. Once the dish is in the oven, the aroma oozes from the kitchen, distracting you from your activity.
Eating an artichoke isn’t a clean affair. It’s filled with so much butter and dipping sauces your hands will need a bit of washing after. Of course it’s well worth the mess.
Baked Parmesan-Crusted Artichokes
- 2 whole artichokes
- 4 garlic cloves, minced
- ½ cup balsamic vinegar
- 2 tablespoons unsalted butter
- ½ cup freshly grated Parmesan cheese
- Preheat oven to 400 F.
- Prep artichokes by cutter off stems and slicing about an inch off the top of each one. Then cut down the middle to make two halves. Place, cut side up, on a baking sheet or in an ovenproof dish.
- Top each artichoke half equally with balsamic vinegar, garlic, cheese, and butter. Bake for 20-25 minutes, until leaves are easy to pull off.
- Serve with melted butter or mayonnaise to dip leaves into.