|Behold the beauty of an artichoke|
|Before going into oven|
Artichokes Baked with Vidalia Onions, Lemon, Olives and Mint
- 2 lb. Vidalia onions thinly sliced
- ¾ cup extra virgin olive oil
- Kosher salt
- 1/3 cup Kalamata olives pitted
- 4 garlic cloves thinly sliced
- 12 fresh mint leaves thinly slices
- 1 lemon cut in half and thinly sliced and seeds removed
- 6 tablespoons dry white wine
- 4 fresh bright green artichokes about 3 ½ inches in diameter
- spring water
- Preheat oven to 375 F
- In a large bowl, toss the sliced onions with 1 ¾ teaspoons kosher salt, ½ cup olive oil. Add the garlic, olives, mint, lemon slices and wine. Set aside.
- Break off the artichoke stems and peel remaining stem. Remove brown or dry outer leaves. Trim the the thorns from leaves with a scissors or paring knife. Cut the artichokes in half and scoop out the center fizzy choke with a stainless steel spoon. Rinse the artichoke halves under cold water.
- Sprinkle the artichokes with salt and gently massage with olive oil.
- In a large flame proof baking pan (10” X 14”) spread the onion mixture on the bottom with the onion juices. If the liquid is not ½ inch deep, add spring water until liquid is ½ inch deep. Arrange the artichokes cut size down into the onions.
- Set the baking pan on the stove over medium low heat until onion mixture is bubbling around the edges. Remove from heat. Cover the pan with parchment paper and then tightly with foil.
- Bake in the middle rack of the oven for 1 ½ hours. Test a leaf for tenderness. If tender, increase heat to 400 F and bake uncovered for 10- 15minute longer. Serve warm or at room temperature.
- Refrigerate any leftovers. To serve leftovers the next day, bring to room temperature or reheat in a 300 F oven, loosely covered with foil.