Spread artichoke petals open to season. Between the
petals, drizzle olive oil and vinegar, sprinkle salt and
stuff garlic pieces.
Tightly double wrap and seal the seasoned artichoke
Place the foil-wrapped artichoke in the oven and
bake for 1 hour and 15 minutes.
Remove from the oven and let cool before unwrapping
the artichoke. Makes 1-2 servings.
Note: You can easily bake more than one artichoke
at a time for larger crowds. Increase the ingredients
Tips: Enjoy as is, or scoop out the fuzzy choke center
and use as an edible bowl filled with chili or your
favorite dip. Cooked artichokes can be cut in half and
placed directly on the grill and charred for added
flavor. Artichokes can be cooked ahead of time and
stored in a ziplock bag for up to 3 days in the fridge.
1 whole large Ocean Mist
2 tablespoons olive oil
3 tablespoons balsamic
1/2 teaspoon sea salt
(or preferred dry
2 fresh garlic cloves,
2 squares aluminum foil
Easy Baked Artichoke
Ocean Mist Farms
Place beans in a saucepan with water. Heat to a boil,
then stir, reduce heat and cook, covered, for 3-5
minutes, or until heated through. Drain and place in
a serving bowl.
In a small bowl, combine shallots, garlic and olive oil,
stirring to blend.
Pour the dressing over the cooked beans. Toss and
serve. Makes 4 servings.
Variation: After draining the cooked beans,
immerse in ice water until cold. Drain well. Add 1/4
cup balsamic vinegar to the olive oil mixture. Pour
over the chilled green beans, toss and chill for 1 hour.
Brands may vary by region; substitute a similar product.
1 pound Bybee Foods*
Organic Petite Whole
1/3 cup water
1/4 cup olive oil
Green Beans and Shallots