Artichokes Roasted Recipe

Name: Artichokes Roasted
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 4 to 6 large artichokes; 2 to 4 tablespoons olive oil; 1/2 teaspoon dried thyme; 2 lemons, sliced; 8 to 12 garlic cloves, peeled; salt, to taste; 1/4 cup water; 1 tablespoon butter; freshly ground black pepper, to taste

Unlock the nutty deliciousness of roasted artichokes! This simple recipe elevates the humble artichoke with fragrant lemon, garlic, and herbs. California-grown artichokes are roasted to tender perfection, resulting in a side dish or appetizer that's both elegant and satisfying. Get ready to impress your guests with this easy-to-follow recipe from Sunset.

Prep Time 20 mins

Cook Time 65 mins

Calories 193.5 kcal

Protein 9g

Rating 4.6 (16 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichokes Roasted

4 to 6 large artichokes
2 to 4 tablespoons olive oil
1/2 teaspoon dried thyme
2 lemons, sliced
8 to 12 garlic cloves, peeled
salt, to taste
1/4 cup water
1 tablespoon butter
freshly ground black pepper, to taste

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How to Make Artichokes Roasted

Select 4-6 artichokes, approximately 3 to 4 1/2 inches wide.
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.
Trim the dark base from the stem ends. Peel off any coarse fibers from the stems and artichoke bottoms with a knife.
Cut the artichokes in half lengthwise. Rinse thoroughly under cold water and drain briefly.
Select a roasting pan large enough to hold the artichoke halves in a single layer, close together.
In the pan, add 2-4 tablespoons of olive oil (depending on the number of artichokes). Add 1/2 teaspoon of dried thyme.
Gently toss the artichoke halves in the olive oil and thyme to coat evenly.
Place the artichoke halves cut-side down in the prepared pan.
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.
Cover the pan tightly with aluminum foil.
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.
Carefully remove the foil and transfer the artichokes, cut-side up, to a serving platter.
Top each artichoke half with a lemon slice and garlic clove. Sprinkle generously with salt to taste.
Drizzle the artichokes with the pan drippings or add a tablespoon of butter and a squeeze of fresh lemon juice.
Serve hot or at room temperature. Enjoy!