Baked Artichokes

April 8, 2016



4 medium to large artichokes

4 large cloves garlic, chopped

3 tbsp Tantillo California Extra Virgin Olive Oil

1/2 cup chicken stock

1/2 cup white wine

Tantillo Lemon Juice

Kosher salt and ground black pepper to taste


1Prepare a bowl (large enough to hold the artichokes) with water and a good squirt (2-3 tablespoons) of Tantillo Lemon Juice. Remove the artichoke stems, peel and chop. Place in water. Trim the artichoke top and spiky tips of the leaves. Scoop out the center choke and any inedible small and tough leaves near the stem. Place in water for 15 minutes. Preheat oven to 350F.

2Mix garlic with Tantillo California Extra Virgin Olive Oil, salt, pepper and chopped artichoke stems. Remove the artichokes from the water. Spread artichoke leaves and with a teaspoon, put some of the mixture in between the leaves of each artichoke as well as in the scooped out center.

3Put in a baking dish, add stock and wine to the bottom and cover securely with foil.

4Bake for about 1 hour. Serve warm or at room temperature, as desired. Buon Appetito!

**Cooking tip: You can bend many a teaspoon trying to scoop out the inner choke of an artichoke. Use a melon baller instead, one of those miniature versions of an ice-cream scoop.


0 Reviews


All fields are required to submit a review.