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Artichoke with Lemon Dill Sauce
Ingredients
- whole artichoke
- aluminum foil
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- 1/2 a lemon
- kosher salt
Instructions
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Slice off the top third of the artichoke with a sharp knife.
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Cut off the stem right at the base of the artichoke. With the stems cut this way the artichoke will sit up nicely on it's own.
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Tear off a large square of heavy duty aluminum foil.
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Place one artichoke on the foil stem down.
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Take your artichoke and open up the leaves a bit with your fingers.
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Drizzle olive oil all over the top of it.
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Tuck minced garlic throughout most of the artichoke leaves the best you can.
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Squeeze lemon juice all over it.
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Sprinkle artichoke with kosher salt.
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Once it's seasoned, wrap it up in the foil, sealing it well.
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Place wrapped artichoke on a small baking sheet.
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Roast at 425 for one hour and 15 minutes.
Recipe Notes
Lemon Dill Sauce
Ingredients:
- 1/2 cup clarified butter
- 1/4 cup lemon juice
- 1 tablespoon dried dill weed
- 1/4 teaspoon garlic powder
- salt & pepper
Lemon Dill Sauce Directions:
- Heat the clarified butter until warm.
- Mix above ingredients together with the warm clarified butter.
- Serve with roasted artichokes.