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Roasted Artichokes

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Source: jessicagaving.com


Roasted Artichokes

Simple, yet delicious way to enjoy this beautiful product.

Original recipe here.


Ingredients


- 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


Directions


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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