There are two quick steps to the cooking process - blanching and baking. The blanching step softens the artichokes and makes it easier to remove the inner leaves and fuzzy portion that clings to the incredible heart. The baking step toasts the cheese and pulls everything together!
Want to prep ahead? The artichokes can be blanched, drizzled with the garlic butter and filled with the cheese up to 2 days before baking. Store the artichokes, covered in plastic, in the refrigerator until ready to bake.
Want to serve more people? This recipe is easy to adjust - cook as many artichokes as you need!
Don't forget to eat the heart after you've devoured all those amazing leaves!
Garlic Butter Baked Artichokes with Parmesan
4 artichokes
1/4 cup butter
1/2 cup good quality grated parmesan cheese
Preheat the oven to 350 degrees.
Cut the stem end of each artichoke so it stands upright. Cut about 1-inch from the top to remove the spiky tops of the leaves. Use kitchen scissors to snip the pointy ends of any leaves that are pointy. Place the artichokes in a large pot and add enough water to fill the pot 2/3 full (the artichokes will float, that's OK). Set the pan over high heat and bring to a boil. Boil for 15 minutes. Drain the artichokes upside-down on paper towels or a large strainer.
When cool enough to handle, pull out the inner leaves to reveal the fuzzy portion on top of the heart. Use a small spoon or melon baller to scrape away the fuzzy portion, revealing the heart. Place the artichokes in a shallow baking dish and set aside. Melt the butter in a small saucepan over medium heat. When the butter is bubbly, whisk in the garlic powder. Cook for 30 seconds, until the garlic is fragrant. Drizzle the butter all over the artichokes, letting the butter drip into the leaves. Sprinkle the parmesan all over the artichokes, and pull back most of the leaves to allow the cheese to get inside (you don't need cheese in EVERY leaf, but most would be ideal!).
Bake for 15 to 20 minutes, until the tops of the artichokes are golden. Serve warm or room temperature.
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