Roasted Artichokes
These easy Roasted Artichokes with lemony garlic sauce are a luscious side dish that will keep you coming back for more.
Servings : 4
Ingredients
- 4 globe artichokes, about 8 ounces each
- 8 cups water
- 3 lemons, divided
- ⅓ cup olive oil, divided
- ¾ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 3 cloves garlic, minced
- 1 teaspoon dijon mustard
- 2 teaspoons chopped fresh parsley, plus more for garnish.
Instructions
- Preheat oven to 475˚F.
- Grease the bottom of a 9x13 baking dish with 1 tablespoon olive oil and set aside.
- Working with 1 artichoke at a time, trim the stem to about 1-inch and cut 1-inch off the tip of the artichoke.
- Break off the bottom 3 rows of tough outer leaves, and remove any dark green parts on the artichoke.
- Cut the artichoke in half, lengthwise, then remove the fuzzy chokes in the center. Set aside.
- Fill a large container or a baking dish with 8 cups water.
- Cut 1 lemon in half; squeeze the lemon juice into the water.
- Put the artichokes in the lemon water and keep in there for about 3 to 5 minutes.
- Remove artichokes from the lemon water and shake off any excess liquid.
- Transfer the artichokes to a large bowl and toss them with 2 tablespoons olive oil, ¾ teaspoon salt, and ¼ teaspoon black pepper.
- Arrange artichokes, cut side down, on the bottom of previously prepared baking dish.
- Cut the remaining 2 lemons in half and place them cut-side-up next to the artichokes.
- Cover with aluminum foil and roast for about 25 to 30 minutes, or until artichoke leaves are browned and tender when poked with a knife.
- Remove from oven and transfer the artichokes to a serving plate.
- Grab the cooked lemons and squeeze out as much juice as possible into a mixing bowl.
- To the lemon juice, whisk in the remaining olive oil, minced garlic, mustard, and parsley. Season with salt and pepper.
- Drizzle the lemon dressing over the artichokes.
- Garnish the artichokes with parsley and serve.
Notes
- Choosing Artichokes: Look for fresh artichokes that will make a squeaky sneaker sound when you squeeze them.
- Thorns: If the artichokes have little thorns on the ends of their leaves, grab the kitchen scissors and cut off the thorny tips.
- How to eat an Artichoke: Pull off the leaves/pedals, one at a time, and dip in the sauce, if serving sauce (or a dip) on the side. Pull the leaf through your teeth, scraping the soft, pulpy edible underside of the leaf/pedal. Discard leaf.
Nutrition
Serving: 1 whole artichoke | Calories: 294 kcal | Carbohydrates: 32 g | Protein: 9 g | Fat: 19 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 13 g | Sodium: 689 mg | Potassium: 964 mg | Fiber: 15 g | Sugar: 4 g | Vitamin A: 53 IU | Vitamin C: 70 mg | Calcium: 141 mg | Iron: 4 mg | Net Carbs: 17 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.