Growing up my house was a very ‘foodie’ house, in the sense that there was always food for 50 on the table at every meal (we don’t know how to keep it small scale in my family) and we were always cooking. I have 3 sisters and a brother so that might explain it a little…. 5 girls in a kitchen, cooking pretty much for 2 men… the outcome is inevitable!
We all have things that we really enjoy cooking, especially with our moms, and my mom, being the amazingly talented cook that she is, is really fun to cook with… a couple of years ago, while spending a lot of time together in Florida, we rustled up this recipe. It is so delicious and tangy and always a huge hit… In fact, I made it for brunch this weekend and was told it should go on my list of regular ‘go-to’ items, so I’m making it again tonight!
On a side note, while we’re talking about family cooking, you should all go and check out my sister Manu’s awesome blog: http://www.manusmenu.blogspot.com for innovative and fresh new recipes.:
You will need
- 10 baby artichokes
- 2 1/2 large lemons, 2 cut into thin slices and 1 for squeezing
- 4 cloves of garlic, cut into thin slices
- 1 tablespoon
- salt and pepper to taste
- Start by slicing the very top, 1/4 inch of the artichoke off, and trimming the stems, then cut them lengthways into quarters. Put them in a bowl of cold water and squeeze the half of a lemon on top to stop the artichoke from browning.
- Preheat your oven to 400
- Slice the lemon and garlic and put it on a large pyrex or baking dish, large enough for the artichokes and lemons to all lie flat, you don't want them cramped and on top each other.
- Add the artichokes, olive oil, and salt and pepper and mix well.
- Put it in the oven for about 40 minutes until they are browned, the lemon may look a little burnt.
- Enjoy! Serves 5 or 6 as a side dish.