Roasted Artichoke - Paleo Cupboard

If you have approximately 2 hours and 20 minutes to spend in the kitchen, Roasted Artichoke - Paleo Cupboard might be an amazing gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. This recipe makes 2 servings with 134 calories, 5g of protein, and 7g of fat each. For $1.27 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from paleocupboard.com has 3117 fans. If you have pepper, garlic, lemon, and a few other ingredients on hand, you can make it. Many people really liked this side dish. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is great. If you like this recipe, take a look at these similar recipes: Paleo Chicken Satay - Paleo Cupboard, Paleo Cornbread - Paleo Cupboard, and Cauliflower Fried Rice - Paleo Cupboard.

Servings: 2

Preparation duration: 70 minutes

Cooking duration: 70 minutes

 

Ingredients:

- 2 artichokes

- 2 tsp. chopped garlic

- 1/2 fresh lemon

- 1 Tbsp. olive oil

- Dash black pepper

- Dash sea salt

Equipment:

oven mitt

oven

aluminum foil

baking pan

Cooking instruction summary:

Ingredients:- 2 artichokes- 1 Tbsp. olive oil- 1/2 fresh lemon- 2 tsp. chopped garlic- Dash sea salt- Dash black pepperEquipment:- Cutting board- Kitchen knife- Garlic press- Aluminum foil- Baking dish- Oven mittsDirections:1. Preheat the oven to 425F.2. Cut the stems and the top portion off of the artichoke (about the top inch or two). Make sure the cut the stems straight across so the artichokes can stand up on their own.3. Spread the artichoke leaves apart and trim off any pointy leaf ends.4. Pour the olive oil ,freshly squeezed lemon juice and chopped garlic over the artichokes, making sure the get between the leaves. Give each artichoke a dash or two of sea salt and ground black pepper.5. Wrap each artichoke individually in aluminium foil and set them in a baking dish. Place them in the oven and allow them to cook for 1 hour (add about 15 minutes more for larger artichokes).6. Remove from the oven and allow the artichokes to cool slightly. Carefully remove the aluminum foil. Serve with some extra lemon wedges and/or your favorite dipping sauce.

 

Step by step:


1. Ingredients:- 2 artichokes- 1 Tbsp. olive oil- 1/2 fresh lemon- 2 tsp. chopped garlic- Dash sea salt- Dash black pepper

2. Equipment:-

3. Cutting board- Kitchen knife- Garlic press- Aluminum foil- Baking dish- Oven mitts

4. Preheat the oven to 425F.

5. Cut the stems and the top portion off of the artichoke (about the top inch or two). Make sure the cut the stems straight across so the artichokes can stand up on their own.

6. Spread the artichoke leaves apart and trim off any pointy leaf ends.

7. Pour the olive oil ,freshly squeezed lemon juice and chopped garlic over the artichokes, making sure the get between the leaves. Give each artichoke a dash or two of sea salt and ground black pepper.

8. Wrap each artichoke individually in aluminium foil and set them in a baking dish.

9. Place them in the oven and allow them to cook for 1 hour (add about 15 minutes more for larger artichokes).

10. Remove from the oven and allow the artichokes to cool slightly. Carefully remove the aluminum foil.

11. Serve with some extra lemon wedges and/or your favorite dipping sauce.


Nutrition Information:

Quickview
134k Calories
4g Protein
7g Total Fat
16g Carbs
46% Health Score
Limit These
Calories
134k
7%

Fat
7g
11%

  Saturated Fat
1g
6%

Carbohydrates
16g
6%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
140mg
6%

Get Enough Of These
Protein
4g
9%

Vitamin C
30mg
37%

Fiber
7g
31%

Folate
90µg
23%

Vitamin K
23µg
22%

Magnesium
79mg
20%

Manganese
0.39mg
19%

Copper
0.31mg
16%

Potassium
522mg
15%

Phosphorus
123mg
12%

Iron
1mg
11%

Vitamin B6
0.2mg
10%

Vitamin E
1mg
9%

Vitamin B1
0.11mg
7%

Vitamin B3
1mg
7%

Calcium
68mg
7%

Vitamin B2
0.09mg
5%

Vitamin B5
0.5mg
5%

Zinc
0.68mg
5%

Selenium
0.76µg
1%

covered percent of daily need
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