"No Fuss" Easy Baked Artichokes

1. 1

   Rinse and trim the artichoke, cutting the stem off straight so that the artichoke can stand up on it's own without tipping over.

2. 2

   Spread artichoke petals open as far as possible without snapping.

3. 3

   Between the petals: squeeze lemon juice, drizzle olive oil and broth and stuff garlic. Sprinkle the top of the artichoke with sea salt.

4. 4

   Tightly double wrap and seal the artichoke with heavy-duty aluminum foil.

5. 5

   Place artichoke, making sure that it is standing up straight so the liquid doesn't come out (I put them packed together in a baking dish) in a pre-heated 425 oven and bake (medium-sized for 60 minutes, large for 90 minutes).

6. 6

   Remove from oven and remove wrapping.

* Per serving · 4 servings · Values may vary.

No additional tips available.