Roasted Artichokes

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Roasted Artichokes

Simple, yet delicious way to enjoy this beautiful product.

Original recipe here.


- 2 quarts water

¼ cup lemon juice

3 large artichokes

- 1 Teaspoon kosher salt

- 1/2 Teaspoon black pepper

- 3 Tablespoons extra-virgin olive oil

- 8 Lemon wedges


1. Set the oven rack to the middle position. Preheat to 475ºF (246ºC).

2. Fill a large bowl with water and lemon juice.

3. Prepare artichokes by using a chef’s knife to cut off about 1-inch of leaves from the top of the artichoke.

4. Trim the stem by ¾-inches in length. Pull off the bottom 3 to 4 rows of the tough outer leaves.

5. Use kitchen shears to trim any sharp tips on the remaining leaves.

6. Using a small knife, trim the tough dark green outer layer of the stem and base.

7. Cut the artichokes in half through the center.

8. Use a spoon to remove the hairy choke and any purple colored leaves.

9. Immediately transfer the cut artichokes cut-side down in the lemon water.

10. Repeat with the remaining artichokes.

11. Coat the bottom of a 13 by 9-inch baking dish with 1 tablespoon of olive oil.

12. Remove the artichokes from the lemon water, shaking off any excess moisture, it’s ok if the leaves are still wet.

13. Place artichokes cut-side up in the baking pan. Evenly drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper.

14. Carefully rub the olive oil, salt, and pepper between the artichoke leaves.

15. Flip the artichokes over, cut-side down. Cover tightly with foil and then place in the oven.

16. 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.

17. Season artichokes with more salt and pepper, and serve warm with lemon wedges.


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