Baked artichoke. Easy and delicious recipe to love artichokes

For 4 € 0.95 /pers. 98 kcal/100g

How to make baked artichokes so that everyone likes artichokes, they are delicious.

I would dare to say that this is the simplest recipe (at least one of them) of all the ones I have published to date. And there are a few. Preparing baked artichokes is not complicated and does not require strange gadgets. A good knife, an oven, good artichokes (this is essential) and the thing is done.

I have been preparing artichokes this way for years. The recipe was given to me by a Valencian friend , who calls it “punched artichokes.” Her mother made them for her when she was little and to separate the leaves from the artichokes before putting them in the oven, she would turn them over and punch them on the base. A superb name that I still use at home and makes me smile every time.

With this simple gesture you can introduce the oil inside each artichoke, between the layers of leaves, and also the salt. This way they roast better and the result is a tender and juicy artichoke on the inside that you will never forget.

It is a recipe suitable for beginners and for lovers of this vegetable. The effort required is minimal. In addition, they are healthy, healthy and perfect for vegans or for when you feel like eating only vegetables. You can’t ask for more from them.

If you use artichokes from Tudela, even better. They are more tender and in the indicated oven time they are perfect. If you use another variety, you may have to roast them for a few more minutes. Take a look at the hearts of the artichokes when you take them out, in case they are hard, and return them to the oven for the necessary time. You’ll see what a delicious platform.

Preparation of baked artichokes

1. We pre-heat the oven to 180 ºC (up and down, traditional oven).
2. We remove the stem of the artichokes, cutting, at the same time, a little of the base so that the bottom is flat and we can stand them up without them falling.
3. Don’t throw away the stems. Well cleaned, they can be boiled until tender, chopped and sautéed in a little extra virgin olive oil. They are delicious with a few flakes of salt, on their own, or to add to a salad, accompany rice, etc.
4. Returning to the artichokes, we also cut off the top tips. If you have doubts about how much to cut, take the hearts as a reference. These have to show up.
5. We discard the tips that we have just cut and press them with the palm of our hand so that they open slightly and the leaves separate from each other. We can separate the leaves with our fingers, without having to press. Use the technique you like best, but make sure to separate the leaves slightly.

Baking the artichokes and final presentation

1. We place the artichokes in an oven-safe dish, with the separated leaves facing up, and drizzle each of them with a splash of extra virgin olive oil. We season.
2. Place the tray with the artichokes in the oven, which should be hot by then, and roast for 45-60 minutes or until tender.
3. The artichokes will turn dark and ugly, but this is perfectly normal. Don’t think that they have been burned. Have faith and let the indicated time pass.
4. When the artichokes are tender inside, remove the tray from the oven and let them rest for a few minutes before handling them. It burns a lot. We remove and discard the outer leaves that have become hard and dark.
5. We plate and serve. They are delicious hot, but can also be eaten cold. It is a pleasure to pick the leaves, as if they were flower petals, and eat them with your fingers.

Follow this baked artichoke recipe step by step in the album. Don’t miss any details so that they turn out perfect.

Tips for perfect artichokes

• It is essential to have good raw materials for these baked artichokes to be a supreme success. This is what happens with recipes that do not contain sauces, spices, or other elements that can mask the quality (or lack thereof) of the food.
• If you don’t like the hairs that the artichokes contain inside, you can remove the heart of the artichoke with the help of a ball remover.
• The seasoning proposal for these baked artichokes is basic. It can be adapted to taste by adding herbs, garlic salt, spices, vinegar, lemon, soy sauce, etc.
• Once the outer leaves are roasted and removed, we can separate the leaves a little and open the artichokes to create a flower effect on the plate. You have to be careful because the leaves are very tender.