I absolutely love the deep, nutty flavor that develops when artichokes are roasted. The process also enhances the natural sweetness, creating a delicious and savory dish for any occasion.
ingredient
- 2 quarts water
- ¼ cup lemon juice
- 3 large artichokes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 8 lemon wedges
Directions
- Heat the Oven – Set the oven rack to the middle position. Preheat to 475ºF (246ºC). Fill a large bowl with water and lemon juice. Set aside.
- Prepare the Artichokes – Working one artichoke at a time, use a chef’s knife to trim 1 inch of leaves from the top. Cut off about ¾-inches of the stem. Pull off the bottom 3 to 4 rows of tough outer leaves. Use kitchen shears to trim any sharp tips on the remaining leaves. Use a small paring knife to trim the tough outer layer of the stem and base.
- Remove the Choke – Cut the artichokes in half through the center. Use a spoon to remove the hairy choke and any purple-colored leaves. Transfer to the bowl of lemon water, cut side down, and repeat with the remaining artichokes.
- Soak in Lemon Water – Once all the artichokes are prepped, remove them from the bowl and shake off any excess moisture. It’s okay if the leaves are still slightly wet.
- Season the Artichokes – Grease the bottom of a 13×9-inch baking dish with 1 tablespoon of olive oil. Place artichokes cut side up in the dish. Evenly drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Carefully rub the olive oil, salt, and pepper between the artichoke leaves.
- Roast – Flip, cut side down. Cover tightly with foil and then place in the oven. Roast until the cut sides are golden-brown and the outer leaves and base can be easily pierced with a fork, 25 to 30 minutes.
- To Serve – Season with more salt and pepper to taste. Serve warm with lemon wedges.
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