← Back to Search Results
baking Italian, Rome, mediterranean
Baked Artichokes with Onions, Lemons, Black Olives and Mint

Photo by: Gentl & Hyers/Edge
Comments: 1
 

Recipe

I love this dish for its earthy, satisfying textures and flavors that meld so well. It is based on the gorgeous, satiny baked artichokes that crowd the windows of Roman groceries in the spring. It is also delicious made with crisp green olives and fresh rosemary leaves.

For this dish you will appreciate big blooms with meaty “bottoms.” Thick stems are a good indication of that. I suggest sweet yellow onions here; if you can’t find them, use regular yellow onions, and plan on adding a little water if they don’t throw off enough juice.

Yield: 4 or 8 servings

Ingredients

  • 2 pounds thinly sliced sweet yellow onions (about 8 cups), such as Granex, Vidalia, Walla Walla, or Maui
  • ¾ cup to 1 cup mild-tasting olive oil
  • Salt
  • 2 garlic cloves, slivered
  • 1/3 cup Nicoise or Gaeta olives (about 2 ounces), rinsed
  • A dozen fresh mint leaves, very coarsely chopped
  • ½ lemon (cut lengthwise)
  • About 6 tablespoons dry white wine
  • 4 bright green, tightly closed artichokes, 3- ½ inches in diameter
  • A little water, as needed

Directions

Preheat oven to 375°.

   

Toss the onions with about ½ cup of the olive oil and about 1- ½ teaspoons salt (if using kosher salt, use a little more). Add the garlic, olives, and mint.

Trim off one pithy end of the lemon, then slice it as thin as possible into half-moons, stopping when you hit pith at the other end. Remove seeds as you encounter them. Toss the lemon slices with the onion mixture, add the white wine, and set aside to let the onions soften and “weep” their moisture while you trim the artichokes.

Trim the bottom of the stem of each artichoke and carefully peel the stalk. Remove badly damaged or dry outer leaves. Trim the thorns with scissors or slice them off with a sharp paring knife. Cut the artichoke in half, then use a stainless steel spoon to carve under and remove the thistley choke, leaving the meaty bottom intact. Rinse in cold water; don’t drain well—a little water between the leaves helps ensure that the artichokes cook thoroughly and evenly.

Sprinkle the artichokes with salt, squeezing and folding them so some salt falls between the leaves. Drizzle and rub with olive oil to coat thoroughly, then squeeze the halves so you can trickle and rub some oil between the leaves.

Spread the juicy onion mixture about 1- ½ inches deep in a large, flameproof baking dish (I use a 10- by 14-inch lasagna pan). The liquid should be about ½ inch deep; if not, add a little water. (This puddle will generate steam to keep the artichokes moist as they cook.) Nestle the artichokes cut side down in the bed of onions. They will be crowded.

Heat gently over a low flame until the puddle is bubbling, then cover tightly—first with parchment paper, then foil, dull side out—and bake until you can easily pull out a second-tier leaf and the pulp at its base is tender. This usually takes about 1-1 ½ hours; the exact size of the artichokes, as well as the baking dish and oven performance, will affect the cooking time. Be aware that the outermost layer of leaves will emerge a little leathery, which I like.

Once a test leaf is tender, raise the oven temperature to 400°, uncover, and bake for about 15 minutes longer to concentrate the flavors and lightly brown the tips of the vegetables. Serve hot, warm, or cold, as is, or with homemade mayonnaise flavored with lemon, garlic, or a few chopped anchovy fillets.

Cover any leftovers tightly and refrigerate; they will be silkier and sweeter the next day. Bring to room temperature before serving, or heat slowly, loosely covered, in a 300° oven.


© 2002 Judy Rodgers

Note from Cookstr's Editors

Nutritional information is based on 8 servings, 1/8 teaspoon of added salt per serving, and using 3/4 cup of olive oil.

 

Nutritional Information

Nutrients per serving (% daily value)

283kcal (14%)
71mg (7%)
18mg (30%)
5mcg RAE (0%)
484mg
63mg
4g
6g
7g
20g
0mg (0%)
482mg (20%)
3g (15%)
22g (33%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • smrankin5

    12.17.12 Flag comment

    So this is a dumb question, but I really couldn't find a clear answer. When I have ever eaten artichokes, it is always by pulling off the individual leaves and dipping them in something and scraping the meat off. When I see these recipes, I wonder, do you eat the entire thing?

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
raos-cookbook Rao's Cookbook
by Frank Pellegrino
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
cook-with-jamie Cook with Jamie
by Jamie Oliver
spice Spice
by Ana Sortun
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
martin-yans-china Martin Yan's China
by Martin Yan
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?