Oven Roasted Artichokes with Lemon Garlic Butter
Total Time: 1 hour
Servings: 4
“Please stop boiling away all of my wonderful flavors and try roasting me for a change!” says the humble artichoke. To be honest, roasting artichokes isn’t going to be a quick and easy task. But, your guest will be impressed with this recipe that is not as fussy as you’d expect. Roasting artichokes results in a delicate flavor, tender heart, and lightly charred leaves! You’ll toss out those canned artichokes that have been sitting in your cupboard for years. Oven Roasted Artichokes with Lemon Garlic Butter is a great way to cook artichokes to preserve their wonderful flavor. You’ll want to make this every time you’re craving tasty thistles.
Ingredients
2 lemons
4 large artichokes
6 cloves of garlic finely chopped
1 tablespoon extra virgin olive oil
2 tablespoon butter melted
2 teaspoons of chopped Italian flat leaf parsley
1 teaspoon flaky sea salt
1/2 teaspoon pepper
4 lemon wedges for garnish
Preparation
Fill a large bowl with water (enough to cover the artichokes when halved). Cut 1 lemon in half. Squeeze the juice of the lemon into the water and toss in the lemon halves into the water.
Prepare the artichokes: peel and trim, leaving about a 1/2 inch of the bottom stem of the artichoke. With a pairing knife, remove thick outer leaves from the bottom. With a sharp chef’s knife trim approximately 1 inch from the top of each artichoke. Using a good pair of kitchen shears, trip the tips of each leaf. (Be cautious! They can have sharp barbs.) Cut the artichoke in half from top to bottom and scoop the hairy choke from the center of each half. Toss the artichoke halves into the bowl of lemon water to prevent them from turning brown.
Put 1 cup water in a large pan. Place the artichoke halves cut side up in the pan and bring it to simmer. Let simmer for 10 minutes. This will make the hearts nice and tender before roasting.
Meanwhile, preheat oven to 400 degrees.
Drizzle 1 tablespoon of olive oil in a large roasting pan.
In a small bowl add melted butter, finely grated zest, and juice from 1 lemon (make sure no lemon seeds sneak into your butter, or else someone will get a bitter surprise), chopped garlic, and chopped parsley.
After 10 minutes of steaming, carefully remove the hot artichoke halves from the pan and place them into the oiled roasting pan. Gently toss them around to lightly coat them in the olive oil. If you lose a few leaves here and there it’s fine! Turn each artichoke cut side up.
Spoon the butter mixture evenly into the cavity of each artichoke half and brush some of the mixture around the cavity of the leaves on the cut side.
Season with salt and pepper.
Roast in the preheated oven for 35-40 minutes. The cut edges should be golden brown.
Remove the artichokes from the oven and serve with a wedge of lemon.