Is it just me or have you always had this crazy fear of artichokes? I mean, I LOVE the way they taste but everytime I’d see them in a grocery store I’d imagine myself having to deal with them in the kitchen and I’d just keep pushin’ my cart far far away from these prickly little monsters… Until today…
I went to Trader Joe’s to grab a few things for my taco recipe (coming soon) and I saw a giant display full of these gorgeous Sangria Artichokes for only $1.49 each. I mean… something so pretty AND on sale, I just couldn’t resist. I decided today would be the day I’d finally tackle these. I’m so glad I did. It’s like Trader Joe’s just knows my limits and is always like “c’mon Paris you can do better.” Thank you for believing in me always, TJ.
These came out of the oven so dark because of their purplish brown color when raw. That purple tells you they are jam packed with Phytonutrients (or something like that)… Google it while you’re waiting for them to cook in the oven. If you use regular artichokes they will come out a little lighter & green looking. Both are equally delicious and meaty, and will go great with this lemon saffron sauce.
So, I’ll be honest, it’s not the most glamorous prep process. There are definitely a few steps to get through and it can be a little messy. BUT, once you get these in the oven you’re practically chillin in Happy Mouth Town on the corner of Skinny St. & Delicious Ave. because they come out PERFECT and ready to eat.
A few tips to remember:
- Keep them a little moistened with water after you wash – that way they will steam in the oven during the roasting period making them uber soft and juicy.
- Make sure to cut off the tips. I forgot the first time and it really makes a difference in both presentation + ease of eating.
- Keep them in the oven a little longer than you think so they’re super soft on the inside making them oh-so-mouthwateringly delicious. Since we’re roasting them they will get this crispy char on the outside but don’t worry that’s like the best part!
Roasted Artichoke & Lemon Saffron Sauce
For the Artichokes:
2 sangria artichokes
1 tbsp olive oil
1 tsp sea salt
For the Sauce:
2 tbsp vegan mayo
1/2 juice of a lemon
1/2 tsp garlic powder
1 pinch saffron
1. Wash the artichokes really well and leave them wet. Cut each in half lengthwise. Cut 1 inch of the tops & most of the stem. Scoop out the prickly inside parts. Rinse again.
2. Preheat oven to 425
3. Place them face down on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with sea salt. Bake for 50 minutes – 1 hour. Longer if you’re making more than 2 artichokes.
4. While they’re baking, prepare your dipping sauce. Mix all ingredients in a small bowl. Voila!
5. Serve these warm or cold but they’re the best when fresh out of the oven.