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It is important to use plain lunch-size brown bags. If you use one with a logo, the ink will run.

Martha Stewart Living, March 1997, Martha Stewart Living, March 1997


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  • Heat oven to 425 degrees. Combine garlic, lemons, bay leaves, rosemary, salt, and pepper in a large bowl. Remove tough outer leaves from artichokes; trim tops and stems. Cut artichokes in half, and scoop out and discard purple choke; add to bowl. Squeeze lemon juice over artichokes, and toss well.

  • Fill four brown bags with artichoke mixture, making sure to get an even mix of ingredients in each, especially artichokes and lemons. Cinch bags, and tie with string. Bake on a baking sheet until artichokes are tender and garlic cloves are very soft, about 1 hour. Spritz bags with water several times while baking. Tear open bags, and serve immediately with a drizzle of oil.