As my dear old Uncle Richard always used to say, 'Garlic is the cure for everything.' Garlic is indeed used for many home remedies to treat infections, as an antimicrobial agent and to boost immunity. It is said that this powerful little wonder-bulb can also help naturally reduce blood pressure, lower cholesterol, fight cancer, and even remove warts! Uncle Richard used to pop whole garlic cloves in his mouth like candy, and proudly profess these health benefits. Though garlic is by far one of my favorite ingredients on this earth, I have never quite taken to snacking on its plain raw cloves.
Having said all of that, garlic's beautifully fragrant aroma, natural sugars, and subtle spice make it an obvious pick as a staple flavor for
Artichokes with Honey Garlic Glaze
- 2 artichokes
- 1 whole head of garlic
- 2 tbsp. olive oil
- 2 tbsp. honey
- 2 tbsp. butter
- 1 lemon, divided in half, for juice
- 1 tsp. salt, divided into 1/2 half tsp. each
1. Preheat oven to 400 degrees F. Cut the top 1/2-inch off the head of garlic. Place garlic on a large square of aluminum foil, and drizzle with 2 Tbs. of olive oil. Wrap foil around the garlic head to form a sealed packet. Roast in the oven for 35-45 minutes, or until slightly browned and cloves are soft. Remove from oven and allow to cool to the touch.
2. Rinse and trim artichokes. To trim, cut 1/2-3/4 inch off the top of each artichoke, revealing the center leaves. Working your way around the artichoke with kitchen shears or scissors, snip the pointy, brown tip off of each leaf. Remove the stem entirely, or just cut off the woody end leaving about 1/2 inch remaining.
3. Add the artichokes to a medium saucepan, and cover with water. Add 1/2 tsp. of salt, and juice of 1/2 of the lemon. Bring the water to a boil, and then reduce to a simmer, cover and allow to cook for about 40 minutes until leaves are tender and come off easily. Immediately submerge the artichokes in an ice bath to stop the cooking process. Lay on a clean towel to dry.
4. Melt 2 tbsp. of butter with 2 tbsp. of honey. Add the roasted garlic by squeezing each clove out of its peel as a paste. Vigorously whisk together with the juice of the other lemon half and remaining 1/2 tsp. of salt, until thick and smooth.
5. Serve honey garlic glaze as a dipping sauce alongside the whole artichokes. To enjoy, gently pluck off an artichoke leaf, dip in the sauce, and pull through your teeth to scrape off the tender meat from the bottom of the leaf. Discard remainder.