Roasted Artichokes

Prep: 20

Cook: 30

Total Time: 50

Yield: 6 servings

Course: Appetizer

Cuisine: American

Calories: 99kcal

Author: Jessica Gavin

I absolutely love the deep, nutty flavor that develops when artichokes are roasted. The process also enhances the natural sweetness, creating a delicious and savory dish for any occasion.

Ingredients

▢ 2 quarts (1 L) water
▢ ¼ cup (60 ml) lemon juice
▢ 3 large (454 g) artichokes
▢ 1 teaspoon (6 g) kosher salt
▢ ½ teaspoon black pepper
▢ 3 tablespoons (45 ml) extra-virgin olive oil, divided
▢ 8 lemon wedges

Instructions

Heat the Oven - Set the oven rack to the middle position. Preheat to 475ºF (246ºC). Fill a large bowl with water and lemon juice. Set aside.
Prepare the Artichokes - Working one artichoke at a time, use a chef’s knife to trim 1 inch of leaves from the top. Cut off about ¾-inches of the stem. Pull off the bottom 3 to 4 rows of tough outer leaves. Use kitchen shears to trim any sharp tips on the remaining leaves. Use a small paring knife to trim the tough outer layer of the stem and base.
Remove the Choke - Cut the artichokes in half through the center. Use a spoon to remove the hairy choke and any purple-colored leaves. Transfer to the bowl of lemon water, cut side down, and repeat with the remaining artichokes.
Soak in Lemon Water - Once all the artichokes are prepped, remove them from the bowl and shake off any excess moisture. It’s okay if the leaves are still slightly wet.
Season the Artichokes - Grease the bottom of a 13x9-inch baking dish with 1 tablespoon of olive oil. Place artichokes cut side up in the dish. 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.
Roast - Flip, cut side down. Cover tightly with foil and then place in the oven. Roast until the cut sides are golden-brown and the outer leaves and base can be easily pierced with a fork, 25 to 30 minutes.
To Serve - Season with more salt and pepper to taste. Serve warm with lemon wedges.

Notes

Storing: Refrigerate in an airtight container for up to 3 days.

Nutrition

Recipe Link