Roasted Artichokes
Roasting artichokes enhances their natural, nutty taste, creating a wonderfully simple dish. The method involves trimming the artichokes, coating them in olive oil and thyme, and baking them with lemon and garlic until perfectly tender. This process is straightforward and adaptable to the number of artichokes you have, requiring only a pan that fits them snugly. The finished artichokes can be served hot or at room temperature, drizzled with the savoury pan juices.
Ingredients
- 1 artichoke, choose ones that are 3 to 4 1/2 inches wide (1 artichoke makes 1 to 2 servings)
- 1 -2 tablespoon olive oil (for each artichoke)
- 1/4 teaspoon dried thyme (for each artichoke)
- 2 slices thin lemons
- 2 garlic cloves, peeled
- salt
Method
- Select artichokes measuring 3 to 4 1/2 inches wide. Remove and discard the outer leaves. Use a knife to slice off the tips, then snip the thorny ends from the remaining leaves with scissors.
- Trim the dark base from the stem ends. Peel the coarse fibres from the stems and bottoms with a knife. Slice each artichoke in HALF lengthwise, rinse thoroughly, and allow to drain briefly.
- Pick a pan where the artichoke halves can sit close together in one layer. If there is too much space, the cooking juices may burn.
- For every artichoke, pour 1 to 2 tablespoons of olive oil into the pan and add 1/4 teaspoon of dried thyme. Roll each artichoke half in the oil and thyme to coat it, then place it cut side down.
- Tuck 1 thin lemon slice and 1 peeled garlic clove beneath each artichoke half. Cover the pan tightly with foil to seal it well.
- Place in an oven preheated to 375°F and bake until the artichoke bottoms are tender when pierced, which will take 40 to 50 minutes.
- Move the artichokes to a serving platter with the cut side facing up. Top each with the lemon slice and garlic, then sprinkle with salt as desired. Finish by drizzling the savoury pan drippings over the top.
Nutrition (per serving)
Sodium122100 mg
Recipe details
CategoryLemon
AuthorBarb G.
