Roasted artichokes are a stunning appetizer! This technique develops deep caramelized flavors in the artichoke heart and the meaty leaves.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 6 servings
- 2 quarts water (8 cups, 1L)
- ¼ cup lemon juice (60ml)
- 3 large artichokes (about 1 pound, 454g each)
- 1 teaspoon kosher salt (6g)
- ½ teaspoon black pepper
- 3 tablespoons extra virgin olive oil (45ml) divided
- 8 lemon wedges
Set oven rack to the middle position. Preheat oven to 475ºF (246ºC).
Fill a large bowl with water and lemon juice.
Prepare artichokes by using a chef’s knife to cut off about 1-inch of leaves from the top of the artichoke.
Trim the stem the ¾-inches in length. Pull off the bottom 3 to 4 rows of the tough outer leaves.
Use kitchen shears to trim any sharp tips on the remaining leaves.
Using a small knife to trim the tough dark green outer layer of the stem and base.
Cut the artichokes in half through the center.
Use a spoon to remove the hairy choke and any purple colored leaves.
Immediately transfer the cut artichokes cut side down in the lemon water.
Repeat with the remaining artichokes.
Coat the bottom of a 13 by 9-inch baking dish with 1 tablespoon of olive oil.
Remove the artichokes from the lemon water, shaking off any excess moisture, it’s ok if they are still wet on the leaves.
Place artichokes cut side up in the baking pan. Evenly drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper.
Carefully rub the olive oil, salt, and pepper between the artichoke leaves.
Flip the artichokes over, cut side down. Cover tightly with foil and then place in the oven.
Roast the artichokes until the cut sides are golden brown and the outer leaves and the base can be easily pierced with a fork, 25 to 30 minutes.
Season artichokes with more salt and pepper, and serve warm with lemon wedges.
Calories: 99kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 448mg | Potassium: 269mg | Fiber: 4g | Sugar: 1g | Vitamin C: 20.2mg | Calcium: 34mg | Iron: 1mg