How to Cook Artichokes in a Convection Oven

Artichokes are one of those foods you either add to your meal plan without intimidation, or that you eye suspiciously from across the produce floor as some sort of force to be reckoned with. If you're the latter, there's a fairly simply approach to cooking these flavorful vegetables by using your convection oven instead of the traditional steaming or boiling method.

Things You'll Need

• 2 large artichokes
• Olive oil
• Lemon juice
• Roasting pan with tight lid
• Kitchen scissors
• Chef's knife

Instructions

1. Thoroughly wash the artichoke and remove the smaller leaves from the base. Use the scissors and snip the pointy tips off the remaining leaves.

2. With the chef's knife, cut off the end of the stem (about 1/2-inch). Then cut the artichoke lengthwise and use a spoon to take out the spiky bristles in the middle.

3. Lightly coat the artichokes with olive oil and a little lemon juice.

4. Lay the artichokes face down, with the leaves up, in a roasting pan. Use a pan that will allow for a snug fit, not leaving too much empty space. Pour just enough water into the roasting dish to coat the bottom.

5. Cover the roasting pan and place in the convection oven at 350 degrees F for 30 minutes. The artichokes are cooked when you can easily pull a leaf out of the center.

6. Serve as is or with a small dish of melted butter on the side.

Tips & Warnings

• The size of the artichoke may factor into cooking time. You may also add garlic or fresh herbs, such as rosemary, into the roasting pan for added flavor.

Resources

• Read this Article in Spanish