The size of Globe artichokes ranged from 7 to 13 centimeters in diameter and was traditionally cultivated as a perennial. Each artichoke can weigh up to 3 pounds. Globe artichokes have densely packed leaves that form a compact floret with pistachio and lime green tones throughout. Each leaf contains a needle-like thorn on its tip and is usually cut off during preparation. Globe artichokes can be eaten raw when they are younger and more tender. The flavor of cooked Globe artichokes is like roasted nuts, dry grass, and caramel flavors.
You can use Globe artichokes to make salads, pasta sauce, and mixed with spinach and cheese.
You can store Globe artichokes in the refrigerator for about two weeks.
2 whole artichokes
1 clove large garlic
2 tablespoon unsalted butter
1/2 a lemon
freshly ground pepper
- Preheat the oven to 375 F. Use scissors to snip off the pointed tips of the artichoke leaves. Use a sharp knife to slice off the top of the artichokes, to get rid of the pointed tips at the very top. Cut off the stems of the artichokes, then cut each artichoke in half.
- Rinse the artichoke before slightly shaking them out and patting them dry with a paper towel. Temporarily set aside.
- In a small pan, melt the unsalted butter over low heat. Add 1 whole clove of garlic that's been smashed/crushed with your knife. Cook the garlic in the butter over low heat for about a minute.
- Place the artichoke halves on a foil-lined pan, with the insides of the artichokes facing up. Scoop the melted garlic butter liquid all over each artichoke half, taking care not to scoop the actual garlic. Squeeze a smidge of lemon juice over each artichoke, then follow with a grind of sea salt and fresh pepper.
- Bake the artichokes for 20 minutes, before flipping them over and baking them for another 10 to 15 minutes.