‘Delish’ dish for New Year’s

 

We are ready to ring in the New Year with this quick and easy recipe for roasted artichokes. Joy’s family loves artichokes and she makes them all the time. This recipe is a favorite with our children and now the older girls are making them for their friends and families too. The holidays are all about traditions and this recipe is certainly a tradition in our home.

Joy’s father-in-law — we call him “Big Fred” — always made the most wonderful, tender, stuffed artichokes. The stuffing was rich with oil and parmesan, flavored with garlicky crumbs and fragrant herbs to die for. You can  Check TwinsJudyandJoy.com for this recipe. But for the big night, New Year’s Eve, we are doing simple! We are stuffing them with whole cloves of sweet garlic, a generous amount of good olive oil, roasting them and serving with a side of brandied butter. Are they to die for? yes, they are!. Serve them with chilled prosecco or a glass of champagne and toast the town! Happy New Year everyone from both of us!

Please join us on Facebook, Instagram and Twitter (Twins Judy&Joy) as we share some great healthy tips for the new year. Our new cookbook will be out in the new year as well!

Tip: Artichokes are delicate. Two weeks of storage is stretching it, and after that time, they lose their best flavor. Any darkening at the tips of the artichoke is an indicator of a less-than-fresh artichoke.

Look for a bright green color and a firm stem.

 

Roasted Artichoke
with Brandied Butter

(Really???? YES!!!!!)

4 large whole artichokes, top 1 inch and stems removed

1/4 cup fresh lemon juice

1/4 cup olive oil (a flavored oil would be great)

4 cloves garlic, the cloves peeled and crushed

onion powder

black pepper

sea salt

Preheat oven to 425 degrees F (220 degrees C). Trim stems so chokes stand upright. Slice top of choke with a sharp knife to remove the sharp points (you’re actually taking a slice off); drizzle with lemon juice and olive oil.

Very carefully open leaves of choke as best you can (you can turn choke over and press down firmly; the leaves will open, but do that before drizzling the lemon juice and olive oil!). Press 1 clove of garlic into the center of each artichoke and season with salt, or, if using prepared chopped garlic, place 1 teaspoon in center of choke. Sprinkle with onion powder, salt and pepper. Tightly wrap each artichoke twice with heavy-duty aluminum foil. Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes. Serve with brandied butter and a great crusty bread to catch up all that wonderful olive oil from the chokes.

 

 

Brandied Butter

2 tablespoons brandy, or bourbon

1/2 cup butter, softened

Mix together and taste!

 

 

 

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