Garlic Rosemary Roasted Artichokes

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,

Pam