Reviews        Add Rating & Review

Back to Brown-Bag-Roasted Artichokes All Reviews for Brown-Bag-Roasted Artichokes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 heads garlic, cloves separated 2 lemons, quartered 4 bay leaves 4 large sprigs rosemary 1 teaspoon salt 1/4 teaspoon freshly ground pepper 12 baby artichokes 2 tablespoons olive oil, plus more to drizzle

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 heads garlic, cloves separated 2 lemons, quartered 4 bay leaves 4 large sprigs rosemary 1 teaspoon salt 1/4 teaspoon freshly ground pepper 12 baby artichokes 2 tablespoons olive oil, plus more to drizzle

Directions

Heat oven to 425 degrees. Combine garlic, lemons, bay leaves, rosemary, salt, and pepper in a large bowl. Remove tough outer leaves from artichokes; trim tops and stems. Cut artichokes in half, and scoop out and discard purple choke; add to bowl. Squeeze lemon juice over artichokes, and toss well.

Fill four brown bags with artichoke mixture, making sure to get an even mix of ingredients in each, especially artichokes and lemons. Cinch bags, and tie with string. Bake on a baking sheet until artichokes are tender and garlic cloves are very soft, about 1 hour. Spritz bags with water several times while baking. Tear open bags, and serve immediately with a drizzle of oil.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Brown-Bag-Roasted Artichokes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Brown-Bag-Roasted Artichokes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest