I love artichokes and have always had them steamed and I would dip them in butter. Then I had the grilled artichokes at Yard House (I really need to get a Grill) and they were bursting with flavor. I will never have a steamed artichoke again.
Instead of dipping them in butter I decided to roast the artichokes in butter and not any butter but garlic and fresh rosemary.
Garlic Rosemary Roasted Artichokes
20 cloves garlic
1 tablespoon minced fresh rosemary
1 stick unsalted butter, room temperature
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 large artichokes
Peel 16 cloves of garlic and set aside. Mince the remaining 4 cloves of garlic and add to a small bowl with the butter. Mince rosemary add to the butter along with the salt and pepper. Mix together and allow to sit for several hours. I usually make the butter in the morning and allow to sit out at room temperature until I use it in the evening.
Trim artichokes cutting the stem and trimming thorny leaves. Cut top off artichoke about an inch down. Stuff 4 cloves of garlic into each artichoke. Divide the butter between the 4 artichokes and smear the butter mixture over the top pushing it down between the leaves. Standing the artichokes upright wrap tightly in aluminum foil and place in a small baking dish so they do not fall over. Place in a pre-heated 425 degree oven for 1 1/2 hours. After removing from oven allow to sit for 15 to 20 minutes before removing from foil.
Until Next Time,