The Ardent Epicure

An Ode to the Pleasures of Food

Tequila Lime Roasted Garlic 
and Chipotle Roasted Artichokes

Yesterday was National Garlic Day, and as you can see here...I am a day late.
Better late than never, I hope :) To make it up to you I offer a Tequila Lime
version of the always amazing Roasted Garlic! And since I am trying to maintain
favor, I thought perhaps I should go a bit further and offer some Chipotle
 Roasted Artichokes as well. Sort of a 2 for the price of 1 special!

Speaking of garlic, have you ever seen or prepared Fresh Garlic,
also known as Spring Garlic? If not, look forward to some fun
with these beauties in the near future...

When working with artichokes, the center portion is very beautiful, but
alas, inedible. Inedible not in the sense of poisonous or harmful, but more that
 they are a bit brissaly. It is actually the un-bloomed flower bud. As the artichokes
 are harvested for consumption more often than not, these blooms are
something we do not always get a chance to admire.

But while perusing one of my local farmers' markets...look what I found
 for you! Nature is the most amazing thing, is it not? It sort of looks more like a
 sea creature...but it is actually the way the afternoon is hitting the bloom.
To the naked eye these blooms are more of a brilliant purple. 

Now these beauties are Globe or French Artichokes...I think perhaps they
warrant a post dedicated to them, so we will peruse these loveys again soon.

Spicing up these two lovelies adds a bit of variance, but of course not limited to.
How ever you want to add some love to these roasted beauties is all good!

Here I was in the mood for some spice-up, and my consideration was leaning
toward putting these together. So some Tequila Lime and chipotle goodness
was a match made in heaven as far as I was concerned.

For the garlic, we have a Key Lime seasoning, blended with a bit of
tequila...and some wonderful smoked peppercorns.

Then for the artichokes, we are going sweet spicy with some ground
chipotle chili, course ground sea salt and rock sugar...  

These made for some delightful crostini, with our roasted garlic and the
 tender leaf  portion of our artichokes. I chose a seeded baguette kind of snack! 

What you will need:
For the roasted garlic
1 elephant garlic head, or 3 small heads
2 tablespoons extra virgin olive oil
1 tablespoon tequila
1 1/2 teaspoons key lime seasoning
1/2 teaspoon smoked peppercorns
Garlic roaster or foil

For the roasted artichokes
1 globe artichoke
2 tablespoons extra virgin olive oil
1/2 teaspoon chipotle chili, ground
1/4 teaspoon course sea salt, ground
1/4 teaspoon rock sugar, ground

For crostini
6 ounce baguette, wheel sliced
A scoop of roasted tequila lime garlic
A few tender leaves of your asparagus

Let's get cooking:
For the roasted garlic
Start by adding your spices to your olive oil in a small bowl and
allow to rest for 10 to 15 minutes at room temperature.

In the mean time, remove the outer paper thin layers on your garlic bulb.
Then cut off the top, about 1/4th inch deep, or until you have cut into the bulb.

Now pierce the individual garlic cloves with a small sharp knife. Then place
onto the bottom portion of your garlic roaster or into a foil packet. Now
drizzle on you spiced tequila oil mixture.

Place in a pre-heated oven at 400 degrees, for about 1 hour. Depending on
if you are using one large elephant bulb or smaller bulbs. Check after 45-50
minutes. Bulbs should be very tender and spreadable.

For the artichokes
Mix together seasonings with olive oil and set aside for 15 minutes.
Trim the top of your artichoke about 1/4 inch off the top.

If you have long stems or pre-trimed, slice from stem down
the center of the artichoke until slit in half, then quarter.

Baste with you seasoning/oil mixture. Then place on a foil covered
banking sheet or pan. Placing artichoke quarters a bit close
together, Then roast for in a 375 degrees oven for about
40 minutes, depending on size. Roast until tender.

For the crostini
Take your 6 ounce baguette, slice into small wheels, then brush
with olive oil. Toasts for a few minutes until desired consistency.
Top with a nice helping of roasted garlic and tender
 leaves of asparagus.

There is a garlic day event going on over at Girlichef, and there should be
 some serious garlic love going on soon :)

Update: here is a new tutorial on working with artichokes...
Food Tip~Taming the Artichoke

Alisha~Magic of Spice

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