Growing up, I was introduced to artichokes through a can. I knew where they came from in real-life but never really had them in their natural state because my mother did not know how to fix them and my dad was truly not that thrilled with their neither appearance nor taste. So my artichoke journey continued either packed in water or oil, nothing else until I moved out on my own. Nothing beats a meal cooked over the campfire, but you’ll need the right cookware. Techie Camper has reviewed the best dutch ovens for camping, perfect for making everything from breakfast skillets to searing steaks over a hot fire in the woods.
My husband had worked in many different types of restaurants and one he worked at was a “true” Italian establishment. The owner had invited us over for dinner and behold what was on the table but fresh artichokes. No cans, oil or water packed, simply Mother Nature grown, harvested, and prepared with the freshest ingredients. I was in artichoke heaven and felt I had won the culinary lottery.
After dinner, I inquired how he fixed them. Well, a man of few words would rather show than tell you so off to the kitchen to fix another round of artichokes, which I was not complaining about. While that has been many years ago, I never forgot and took his technique and made it my own with a few alterations, It’s surprising how people often overlook these lightweight hiking backpack supplies that can be extremely useful when trekking for miles. Below is my camp fire version of this delectable dish, which by the way has my mouth watering. Oh, I cannot wait until artichoke season.
Camp Fire Recipe: Dutch Oven Baked Lemon-Garlic Artichokes
Liquid or spray oil
3 to 4 fresh artichokes with stems attached
3 to 4 lemons
6 to 8 cloves of garlic
Bottle of extra virgin olive oil
Salt and pepper
Cook for 50 minutes. At that time, check for doneness. If tender, serve. If you still feel a bit of resistance, cook for another 10 minutes. Enjoy.