<\/a><\/p>\n\u00a0Ingredients:<\/strong><\/span><\/p>\nartichokes<\/span><\/p>\nolive oil<\/span><\/p>\nsalt<\/span><\/p>\n* \u00a0* \u00a0* \u00a0* \u00a0*<\/span><\/p>\nFor this recipe I did not put any exact quantities on purpose. All you need to do is pick the quantity of artichokes that you prefer.<\/span><\/p>\nIf there are any old leaves, remove them. Cut the dark part of the stem’s end. If they are already clean after removing the outer leaves, there is no need to wash them.\u00a0<\/span><\/p>\nGrab one artichoke with the stem side up, and hit the top part of the leaves hard on a cutting board. This will help widen the leaves, which will make it much easier for you later on.<\/span><\/p>\nCut them in half. Gently widen the leaves a little more with your fingers, in order to create enough space to sprinkle salt and olive oil between the leaves.<\/span><\/p>\nHeat a large pan or an electric grill at low to medium heat and lay the halves on it. Roast for about 45 min or less, until golden brown and tender.<\/span><\/p>\nIf you have a bbq grill available – or for the lucky ones of you maybe even a fireplace – that would be the perfect way to roast them! In this case you don’t have to halve them. All you need to do is hit the artichokes a little harder on the cutting board, in order to reach inside to sprinkle the olive oil and salt. Lay them with the stem side down into the not too hot brazier and roast slowly, until the outer leaves get burned.<\/span><\/p>\nPrep Time: approx. 15 min (for 4 artichokes) + 45 min cooking time<\/span><\/p>\n\u00a0Source: My family’s tradition :)\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"After countless weeks – since their season started – I finally, FINALLY found them!! I better not get into detail, as to what I did and tried to find these delicious vegetables:) Now you might wonder why it has been so hard, considering that they are sold pretty much everywhere. They actually are. But I […]<\/p>\n","protected":false},"author":1,"featured_media":1010,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-page-builder.php","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[14,5,10],"tags":[255,49,256,259,258,257,141,113],"_links":{"self":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/1000"}],"collection":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/comments?post=1000"}],"version-history":[{"count":9,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/1000\/revisions"}],"predecessor-version":[{"id":1021,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/1000\/revisions\/1021"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media\/1010"}],"wp:attachment":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media?parent=1000"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/categories?post=1000"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/tags?post=1000"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}