Roasted Artichokes

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.

📝 Ingredients

• 2 quarts water
• 1/4 cup lemon juice
• 3 large artichokes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons extra-virgin olive oil (divided)
• 8 lemon wedges

👨‍🍳 Instructions

1. 1Heat 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.
2. 2Prepare 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.
3. 3Remove 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.
4. 4Soak 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.
5. 5Season the Artichokes - Grease the bottom of a 13x9-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.
6. 6Roast - 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.
7. 7To Serve - Season with more salt and pepper to taste. Serve warm with lemon wedges.