Last night was a kind of a semi-leftover night, but I added an artichoke and a baked potato to the leftover mini-meatloaf I was feeding Sweet Hubs. The trouble is, I also wanted to go have a soak in the hot tub before dinner, so what to do? Easy! Cook the artichokes in the oven along with the potatoes and then I could totally ignore them for an hour or so!
I plopped it down on a piece of heavy duty aluminum foil, tucked a few slices of peeled elephant garlic into the leaves, drizzled a little lemon juice over the top and sprinkled it liberally with kosher salt.
Then I trimmed and peeled the stem, which is perfectly edible, and set that on top.
Next, I wrapped the foil around them and put them in my baking pan. I SHOULD have put them in a little foil nest, too, because the bottoms did get kind of over browned and some juices escaped and burned in my pan. Live and learn, I guess.
Anyway, I baked them right next to the potatoes for just about an hour at 370 degrees.
For the butter sauce, I just melted some butter in a small saucepan. About 1/4 cup per artichoke works nice. Then I had about 2 teaspoons of dried parsley, a nice splash of lemon juice (about 1/2 teaspoon per 1/4 cup of butter) a dash of cayenne pepper and more kosher salt.
How do you know when your artichoke is done? The easiest way is to pull a leaf from near the center and see if it comes out easily. Or you can poke the bottom with a fork. Or you can give the artichoke a squeeze along the bottom and see if it feels soft.
I wasn't especially hungry, so I skipped the elk meatloaf and just had the potato and artichoke. I couldn't even finish that, but I sure enjoyed it!