Recently, the lovely Susan shared a post about roasting a whole artichoke; they were studded with garlic and sprinkled with fennel seeds and looked fab; add to the fact that every food magazine has recently included all sorts of recipes including artichokes, I decided it was time to get involved…
I have vivid memories of eating artichokes as a child, my Mum poached whole artichokes in white wine, water and garlic, following a very French theme. It evokes very happy memories for me, I remember loving scraping the artichoke ‘meat’ off the leaves and enjoying the prize: the artichoke heart. So when I saw Susan’s post, and how simply she roasted her artichokes, I decided to try it out.
My fabulous local market had artichokes available on my recent visit so this weekend it was all systems go – do check out Susan’s post for full details of how to roast your artichokes. The only thing I did differently was drizzle some olive oil over mine, otherwise I followed Susan’s recipe.