These are the days that I love the best. Days where its OK to warm the kitchen up with the stove. Cooking up some roasted artichoke halves with rosemary garlic butter while they’re still in season is a perfect excuse to do just that!
The weirdest thing happened today out in Southern California.. There was water falling out of the sky, I’m not exactly sure what it is but from what I heard its called rain.
The weather was even below 75 degrees in September! WHAT IS GOING ON?!!!!
Making some roasted artichoke halves today was exactly what I needed. Wrapped in foil in the oven at 425 with a healthy serving of butter and garlic with some rosemary.
They’re ready to eat right out of the oven with no dipping required!
Although, I still love a little extra melted butter or italian dressing on the side once I get down to the part you’ve worked so hard to get to, the heart! There’s only few things in life I love more than roasted artichoke hearts.
One being my wife (BONUS EXTRA CREDIT POINTS!)
Normally I’ll steam artichokes, but when I’m making other dishes that require a couple burners on the stove, It’s nice to have one side doing its own thing in the oven like a good roasted artichoke. It only takes about 5-10 minutes to prep, and they’re hands off after that.
Roasted Artichoke With Rosemary Garlic Butter
- 2 large artichokes
- 4 cloves garlic
- 1 bunch fresh rosemary
- 4 tbsp butter
- Preheat your oven to 425, then take your artichokes and cut the tip off with a knife , then snip the ends of each outer leaf of the artichoke with scissors
- Cut your artichokes in half vertically.
- On a sheet of tin foil take a few cubes of butter, minced garlic and rosemary and place it in the tinfoil with the artichoke; wrap each artichoke half individually
- Place on a baking sheet, and bake for 60 minutes