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Tags: artichoke spinach vegan italian stuffed roasted garlicwine baguette bread slices olive oil evenly roasted garlicdill vinaigrette jerusalem artichokes cheese artichoke hearts

MEDITERRANEAN ROASTED ARTICHOKE INGREDIENTS 3 medium globe artichokes 3 tablespoons lemon juice Black pepper and salt Olive oil (extra virgin) 6 peeled garlic cloves 1 thinly sliced small shallot 1 tablespoon capers To taste, crumbled feta cheese To make the Roasted Garlic-Dill Vinaigrette, combine all of the ingredients in a mixing bowl. The same 6 garlic cloves that were roasted earlier with the artichoke (see above ingredients) 1/2 cup fresh dill, chopped 1/4 cup freshly squeezed lemon juice 1 teaspoon honey Black pepper and salt INSTRUCTIONS Preheat the oven to 400°F. Remove the stem/stalk from the artichokes. Hand-peel away the tough outer layers. When you get to the softer layers, use a serated knife to cut about 3/4 inch off the top. Cut the artichoke in half lengthwise. Then, using a sharp pairing knife, carefully remove all of the "hairs"from the inside As you clean the inside of each artichoke half, immediately apply 1/2 teaspoon lemon juice to the surface to prevent discoloration.Lasagne-alla-bolognese. Place each artichoke half on a large baking sheet in a piece of lightly oiled foil paper large enough to fold around. Season the artichokes with salt and pepper, then place 1 garlic clove in the center of each half artichoke. Drizzle generously with good olive oil (it's fine if some of it pools in the center or overflows onto the foil). Wrap the artichokes in foil. For 40 minutes, roast at 400°F in a preheated oven. Using tongs, carefully open the foil pouches. Close the foils and remove the roasted garlic from the center of the artichoke until ready to serve. Allow the garlic to cool.Old-fashioned-apple-crisp. Combine the roasted garlic and the remaining vinaigrette ingredients in the bowl of a small food processor. Pulse until completely smooth Remove the artichokes from the foil and set aside. Drizzle generously with the roasted garlic-dill vinaigrette and arrange on a serving platter. Serve with shallots, capers, and crumbled feta cheese on top. Enjoy!