Roasted Artichokes
These easy Roasted Artichokes with lemony garlic sauce are an irresistible side dish. The artichokes are roasted to tender perfection, bringing out their natural sweetness, while the tangy lemon and garlic sauce adds a fresh, savory flavor.
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 freshly ground black pepper
- 3 cloves garlic minced
- 1 teaspoon dijon mustard
- 2 teaspoons chopped fresh parsley plus more for garnish.
Instructions
- Prep. Preheat the oven to 475˚F. Grease the bottom of a 9x13 baking dish with a tablespoon of olive oil and set aside.
- Prepare the artichokes. Working with one artichoke at a time, trim the stem to about 1-inch, and then 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 them aside.
- Make the lemon water. Fill a large container or a baking dish with 8 cups of water. Cut 1 lemon in half; squeeze the lemon juice into the water.
- Soak. Put the artichokes in the lemon water and keep in there for about 3 to 5 minutes. Remove the artichokes from the lemon water and shake off any excess liquid. Then, transfer the artichokes to a large bowl and toss them with 2 tablespoons olive oil, ¾ teaspoon salt, and ¼ teaspoon black pepper.
- Roast. Arrange the artichokes, cut side down, on the bottom of the baking dish. Cut the remaining 2 lemons in half and place them cut-side-up next to the artichokes. Cover the baking dish with aluminum foil and roast the artichokes for about 25 to 30 minutes or until the leaves are browned and tender when poked with a knife. Remove the artichokes from the oven and transfer them to a serving plate. Set aside.
- Make the lemon sauce. 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.
- Finish and serve. Drizzle the lemon dressing over the artichokes, garnish them 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 shears and cut off the thorny tips.
- How to eat an Artichoke: Pull off the leaves (petals) one at a time and dip them in the sauce. Then, pull the leaf through your teeth to scrape off the soft, pulpy underside—that’s the edible part. Discard the rest.
Nutrition
Serving: 1whole artichoke | Calories: 294kcal | Carbohydrates: 32g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 689mg | Potassium: 964mg | Fiber: 15g | Sugar: 4g | Vitamin A: 53IU | Vitamin C: 70mg | Calcium: 141mg | Iron: 4mg
