Roasted Artichokes

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by Chef Maggie Norris

azfamily.com

Posted on May 16, 2013 at 12:56 PM

Updated Thursday, May 16 at 12:59 PM

Yields: 8 servings

4 artichoke, choose ones that are 3 to 4 1/2 inches wide (1 artichoke makes 1 to 2 servings)
4 -8 tablespoons olive oil
2 tablespoons plus 2 teaspoons fresh thyme
8 slices thin lemons
8 garlic cloves, peeled
Salt to taste

Choose artichokes that are 3 to 4 1/2 inches wide; break off and discard outer leaves, with a knife, slice off artichoke tips, with scissors, snip thorn tips from remaining leaves.

Trim dark base from stem ends and, with a knife, peel coarse fibers from stems and artichoke bottoms; Cut artichokes in HALF lengthwise; rinse well, and drain briefly.

Choose a pan in which the artichokes fit close together in a single layer (6 halves fit in a 9-by 13-inch pan); if there are large spaces, the juices will scorch.

For each artichoke, pour 1 to 2 tablespoons olive oil into pan and add 1 teaspoon thyme; Roll artichoke in oil and thyme to coat; cut side down.

Slide 1 thin lemon slice and 1 peeled garlic clove under each artichoke half.  Add ½ cup of water to the pan. Seal pan well with foil.

Bake in a 375°F oven until artichoke bottoms are tender when pierced, 40 to 50 minutes.

Transfer artichokes, cut side up, to a platter; top with lemon slice& garlic and sprinkle with salt to taste. Drizzle artichokes with pan drippings; or add butter and lemon juice. Serve hot or at room temperature.

 

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