Artichokes Roasted Recipe

Ingredients for Artichokes Roasted

• Artichoke
• 2-4 tablespoons olive oil
• 1/2 teaspoon dried thyme
• Lemons
• Garlic Cloves
• Salt to taste

How to Make Artichokes Roasted

1. Select 4-6 artichokes, approximately 3 to 4 1/2 inches wide.
2. Snap off and discard the tough outer leaves. Using a knife, trim the stem and slice off the top 1/2 inch of each artichoke.
3. Trim the dark base from the stem ends. Peel off any coarse fibers from the stems and artichoke bottoms with a knife.
4. Cut the artichokes in half lengthwise. Rinse thoroughly under cold water and drain briefly.
5. Select a roasting pan large enough to hold the artichoke halves in a single layer, close together.
6. In the pan, add 2-4 tablespoons of olive oil (depending on the number of artichokes). Add 1/2 teaspoon of dried thyme.
7. Gently toss the artichoke halves in the olive oil and thyme to coat evenly.
8. Place the artichoke halves cut-side down in the prepared pan.
9. Tuck 1 thin lemon slice and 1 peeled garlic clove underneath each artichoke half. Add 1/4 cup of water to the bottom of the pan for added moisture.
10. Cover the pan tightly with aluminum foil.
11. Roast in a preheated 375°F (190°C) oven for 40-50 minutes, or until the artichoke bottoms are tender when pierced with a fork.
12. Carefully remove the foil and transfer the artichokes, cut-side up, to a serving platter.
13. Top each artichoke half with a lemon slice and garlic clove. Sprinkle generously with salt to taste.
14. Drizzle the artichokes with the pan drippings or add a tablespoon of butter and a squeeze of fresh lemon juice.
15. Serve hot or at room temperature. Enjoy!