Think of this as more method than recipe per se, but it made quick work of the meal as it is mostly hands-off.

I usually steam artichokes, but can find them to get a bit waterlogged that way. I saw this method on Tasty (the brand that started the sped up cooking videos) and they wrap the trimmed and seasoned artichoke in foil like a baked potato. I was hesitant at first because I thought they would be dry, but I thought they were great!

In their published recipe, they sprinkle grated parmesan cheese down between the leaves too, which I am sure is excellent. Keeping them dairy free, I skipped this step, but let us know if you try.

I know an artichoke isn’t a meal for most of us. Consider the crispy chicken tenders with an orzo, brown rice, etc.

Artichokes actually have two seasons, spring and fall. They can sometimes be found between, but are not good and definitely not “meaty,” so save this recipe for when you find good, heavy artichokes with tight leaves which shows they are fresh.