December 17, 2015

With my obsession for pretty food I always end up buying vegetables at the market that look funny – but where I have no idea how to cook them :D
Artichokes are not only funky looking but also taste great. A little garlic and lemon is all that you need. Even more perfect – it is food you are allowed to play with. Once the artichoke is roasted you can pluck out one paddle at the time – dip it into the sauce – and suck off the soft flesh [discard the woodsy part].
Better not be hungry though – there are more fibrous parts than edible flesh. Makes more for a fancy side dish or snack than a whole meal.



  • 2 medium artichokes
  • 1 lemon
  • 4 cloves garlic
  • 1 tablespoon olive oil
  • salt

_ line a baking pan with aluminum foil
_ preheat oven to 180°C
_ cut the stem and 2 cm off the top of the artichokes
_ trim the outer leaves using scissors

_ cut the artichokes in half lengthwise
_ use a knife to core out the hairs in the center
_ place a garlic clove where the hair used to be

_ drizzle with olive oil and lemon juice
_ sprinkle generously with salt
_ flip halves over onto the aluminum foil [so the cut side is flat on the foil]

_ roast for about 35 minutes

  • ¼ cup greek yoghurt
  • 1.5 tablespoons Dijon mustard
  • 2 teaspoons fresh dill [chopped]

_ for  the dipping sauce whisk together the greek yoghurt, mustard and fresh dill

_ once the artichokes are done transfer them to plates
_ serve with the dipping sauce on the side



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