Roasted Artichokes
Roasted artichokes are a simple side dish or appetizer that turns fresh artichokes tender, golden, and full of flavor.
Ingredients
Instructions
- Preheat the oven to 400°F.
- Trim the stems and cut the artichokes in half lengthwise. Use a spoon to scoop out the fuzzy choke from the center.
- Place the artichoke halves on a baking sheet or in a baking dish.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
- Brush or spoon the mixture over the cut sides and between the leaves of the artichokes.
- Place the artichokes cut side down on the pan and cover tightly with foil.
- Roast for 35 to 45 minutes, or until the artichokes are tender and the base can be easily pierced with a knife.
Nutrition
Notes
- Trim them well: Be sure to remove the tough outer leaves, trim the stems, and scoop out the fuzzy center so the artichokes are easier to eat after roasting.
- Use lemon right away: Rubbing or brushing the cut artichokes with lemon helps keep them from browning while you prep.
- Cover tightly while roasting: Covering the pan with foil helps trap steam so the artichokes become tender instead of drying out.
- Check the base for doneness: The artichokes are ready when the thick base is tender and can be pierced easily with a knife.
- Serve warm: Roasted artichokes taste best warm, especially with a dipping sauce or extra lemon on the side.
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