Artichoke with Lemon Dill Sauce
- whole artichoke
- aluminum foil
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- 1/2 a lemon
- kosher salt
Slice off the top third of the artichoke with a sharp knife.
Cut off the stem right at the base of the artichoke. With the stems cut this way the artichoke will sit up nicely on it's own.
Tear off a large square of heavy duty aluminum foil.
Place one artichoke on the foil stem down.
Take your artichoke and open up the leaves a bit with your fingers.
Drizzle olive oil all over the top of it.
Tuck minced garlic throughout most of the artichoke leaves the best you can.
Squeeze lemon juice all over it.
Sprinkle artichoke with kosher salt.
Once it's seasoned, wrap it up in the foil, sealing it well.
Place wrapped artichoke on a small baking sheet.
Roast at 425 for one hour and 15 minutes.
Lemon Dill Sauce
- 1/2 cup clarified butter
- 1/4 cup lemon juice
- 1 tablespoon dried dill weed
- 1/4 teaspoon garlic powder
- salt & pepper
Lemon Dill Sauce Directions:
- Heat the clarified butter until warm.
- Mix above ingredients together with the warm clarified butter.
- Serve with roasted artichokes.