Artichokes are an age-old aphrodisiac known for their earthy taste and tender texture. Fleshy leaves surround a coveted heart, allowing you to take your time as you slowly reach the center. When roasted, this unique vegetable pairs perfectly with a rich and aromatic truffle butter.
Ingredients
2 whole artichokes
1 lemon, cut in half
4 tablespoons butter, melted
4 tablespoons Bristol Farms EVOO
1 tablespoon La Tourangelle White Truffle-Infused Oil
Salt and pepper for seasoning
Directions
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Preheat the oven to 425° F.
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Cut the end of the artichoke stalk (about 1/2 an inch off) and trim the top leaves along with the leaves around the stalk.
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Drizzle each artichoke with extra-virgin olive oil. Use your hands to massage the leaves with the oil before sprinkling with salt.
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Wrap each artichoke tightly with aluminum foil.
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Bake in the oven for 1 hour and 20 minutes.
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Just before the artichokes are done, melt your butter on the stove and infuse it with the truffle oil.
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Remove the artichokes from the oven and unwrap the foil. Squeeze lemon all over both artichokes.
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Enjoy hot by dipping each leaf in the truffle butter and scraping the “meat” off with your teeth. Once you get to the heart, use a spoon to scoop the fibrous hairs off before eating.
- Tags
- Recipes Valentine's Day
