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April 10, 2021
4 to 8
Savory, crispy and perfectly spiced. Dip these artichoke leaves in Gindo's Pesto, tzatziki, aioli or incorporate in a pasta dish. Our artichokes were oven roasted, but you could easily cook these on the grill or over a campfire.
3 fresh artichokes
2 large fresh lemons
2 Tbsp olive oil
1 Tbsp Gindo’s Jalapeno Poblano
6 cloves garlic, roughly chopped
Fresh rosemary & thyme sprigs
Salt and pepper
Cut off the bottom of the stem and to 1 inch of the artichoke
Discard any of the lowest leaves near the stem
Trim of the pointy tops of leaves
Slice in half
Spoon out the "choke" in the middle of each artichoke half
Preheat oven to 400º and mix olive oil and Gindo’s Jalapeno Poblano together in a bowl and brush over cut side up artichokes in a baking dish.
fill artichoke cavities with garlic, herbs & 1/2 tsp Gindo’s Jalapeno Poblano and season each artichoke with salt and pepper.
Flip artichokes over, brush again with olive oil/gindo's mixture and season once more with salt & pepper.
Bake uncovered for 15 minutes. Then remove and cover dish with aluminum foil and bake for additional 45 minutes.
Place tray on a cooling rack. carefully remove herbs and drizzle extra lemon juice over artichokes.
Peel leaves and dip in our pesto, tzatziki or one of our aiolis and enjoy!
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