Roasted Garlic Artichoke

Fresh Garlic Cloves
Olive Oil

Shopping List:

Petit Trois Le Valley Goods:
Artichoke (Sun Coast Farms)
Lemon (Schaner Family Farms)

Trader Joe’s:
Corse Salt
Fresh Ground Pepper

Organic EVOO (Extra Virgin Olive Oil)

For about two months now in lieu of grocery shopping we have been ordering Goods from Petit Trois Le Valley, a family owned and operated French restaurant, a sister establishment to several in Los Angeles including the Michelin Award winning cuisine at Trois Mec by Chef Ludo LeFebvre.

The Goods shopping yields a fresh colorful bounty of locally grown organic fruits and veggies. I was looking at this gigantic artichoke with a stem like a microphone thinking “I have plans for you!” Recalling all the perfectly little roasted garlic cloves I had enjoyed in restaurant dining of the past I decided to take a risk. Besides, the little artichoke flowers were begging to be stuffed with something, why not garlic!?

First, you need to clean the artichoke. I soak it face down in water and then try to rinse between the leaves as much as I can, then let it dry. Next, I cut the top and the bottom, so it can sit straight up on its own, and I use kitchen scissors to cut the pointy ends off each individual artichoke leaf.

After this step I take a large piece of foil, place it on a small baking tin, then I place the artichoke on top of it. Next, I start stuffing peeled whole cloves of garlic inside the artichoke flowers. Squeeze fresh lemon juice and drizzle olive oil over the top. Season with salt and pepper, then wrap it up nice and good. I roast it in the oven on 400’ish for about an hour and a half. Let it cool before serving. Most of the time artichokes come with a dipping sauce of some sort, but the seasoning has turned out so good every time we haven’t been using any dipping sauce at all!


Vegan, vegetarian, gluten free, dairy free, keto, paleo.

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