lemon

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

  1. 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.

  2. 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.

  3. 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.

  4. Meanwhile, preheat oven to 400 degrees.

  5. Drizzle 1 tablespoon of olive oil in a large roasting pan.

  6. 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.

  7. 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.

  8. 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.

  9. Season with salt and pepper.

  10. Roast in the preheated oven for 35-40 minutes. The cut edges should be golden brown.

  11. Remove the artichokes from the oven and serve with a wedge of lemon.

Garlicky Shrimp with Lemon Butter Sauce

Total Time: 20 minutes active, 1 hour inactive

Servings: 4

This garlicky shrimp with lemon butter recipe is excellent served over cooked pasta or along side of steamed rice to soak up the sauce. The shrimp can be easily replaced, the sauce can be served over chicken, fish, or steamed vegetables. Please, do NOT skip the marinade step—the quick marinade will penetrate the shrimp with lots of garlicky flavor. Most importantly, don’t toss the sauce! Make sure to scrape up all that rich buttery goodness with some warm crusty bread.

Ingredients

Marinade

  • 1 pound large shrimp. Peel, devein, and pat dry

  • 3 tablespoons extra virgin olive oil divided

  • 4 cloves garlic, chopped and divided

  • 1/4 teaspoon of crushed pepper flakes

  • 1/2 teaspoon salt

  • 1/2 tablespoon fresh thyme, chopped

  • 1 tablespoon fresh parsley, chopped

  • 3 tablespoons fresh lemon juice

  • 1/4 cup dry white wine

  • 4 tablespoons of cold unsalted butter

  • salt to taste

  • freshly chopped parsley for garnish

Preparation

  1. In a large bowl, combine half of the chopped garlic, 1 tablespoon of extra virgin olive oil, and salt and mix. Add shrimp. Let marinate for at least 1 hour.

  2. Heat remaining olive oil over medium heat and sauté the shrimp. When the shrimp becomes pink and forms a nice crust, remove the little crustaceans with a slotted spoon and transfer to a plate. Leave as much oil in the pan as you can.

  3. Cover the shrimp with a pot lid, slightly ajar, to keep them warm.

  4. Add the remaining garlic and pepper flakes. Sauté just a minute, to soften garlic slightly.

  5. Deglaze the pan with the white wine.

  6. Add the thyme, parsley and lemon juice and raise heat to medium high to bring to a boil.

  7. Turn off heat, add cold butter 1 tablespoon at a time, while whisking to emulsify the sauce. Whisk constantly until thickened; it will take a few minutes to incorporate all the butter (If butter is too cold, turn the heat on medium for a minute to melt the butter while whisking).

  8. Taste the sauce to see if more salt is needed.

  9. Turn the heat back on to medium-low and toss the shrimp back into the sauce just to let them warm back up, about 2 minutes.

  10. Plate, garnish with fresh chopped parsley, and serve immediately.