The high eat in it requires to roast artichokes tames these unruly beauties and brings out out the delicate, nutty flavor.
- ½ cup olive oil
- ½ cup white wine
- 1 teaspoon dried oregano leaves
- ¼ teaspoon crushed red chile flakes (or more to taste)
- 4 clove garlic (peeled and minced)
- Kosher salt and freshly ground black pepper (to taste)
- 2 globe artichokes
Place the oven rack in the center position then preheat oven to 500° F.
In a 2‑cup or larger pitcher, whisk together oil, wine, oregano, chile flakes, garlic, salt and pepper until emulsified.
Cut 1‑inch off the top of each artichoke and gently pull leaves apart to open. If there’s some stem attached trim it off so that the artichoke can sit upright. Then place the artichokes, standing up on their bases, in a small roasting dish large enough to hold them in a single layer. You may peel the stems and place them in the dish as well.
Pour half of the oil mixture over each artichoke, making sure the liquid reaches in between all leaves. Cover with the dish with aluminum foil, and roast for 45 minutes. Uncover, and continue to roast, basting often with juices, until well-browned and tender; about 20 minutes more. Let cool for 10 minutes before serving with the pan juices on the side for dipping.