So, we are two weeks into the school year. And the countdown has begun to the period of time, I like to refer to as "all things pumpkin." But, as much as I really fall food, I really LOVE summer food. And living in the Central Valley, I won't lie. The fruits and veggies are awesome! I may be spoiled, when it comes to good quality produce. One of my favorite things I did this summer (twice, in fact) was stop by a produce shop just the 1, between Monterey and Castroville. I can get 12 artichokes for a dollar and it's amazing. One of the best parts of this stand is the famous Choke Coach. They sell all sorts of artichoke food, but my favorite is fried artichokes with a garlic sauce. They are completely worth the $6 dollars! Sometime this summer, I found this pin and new I just had to make them. So, at my next Trader Joe's visit, I picked up a bag of frozen artichoke hearts and saved them for a rainy day. . . well. . . it doesn't rain much here, but you get the idea.
Roasted Artichoke Hearts
1 bag of frozen artichoke hearts
2-3 tbsp olive oil
1/2 tsp sea salt
1/4 tsp freshly ground pepper
1 tbsp lemon juice
First, the above measurements are just guidelines. I don't really measure with this recipe. I just sprinkle and toss.
Pour your bag of artichoke hearts onto a baking sheet and sprinkle with olive oil, lemon juice and salt and peper. Toss with your hands. . . don't be afraid to get your fingers dirty. Stick in the oven at 425 for about 45 minutes.
1/4 cup mayo
1 garlic clove, minced
salt and pepper
Mix together and chill until ready to serve.