ROASTED ARTICHOKES
This little appetizer is pretty easy to prepare and super sharable.
Time: 110 min (30 min active) | Difficulty: 1/5 | Servings: 4
1. Preheat the Oven
Heat oven to 400°F.
2. Prepare an Artichoke Bath
Fill a large bowl halfway with water and the juice of 1 lemon. This will keep your artichokes from browning.
3. Stem & Trim
Using a knife, cut off the stem of your artichokes and the top inch of the leaves. Next, trim off the top spiky part of each leaf using scissors.
4. Half, Scoop, and Bathe
Cut each artichoke in half, scoop out the fuzzy center, and rub with lemon (or soak in lemon water).
5. Season
Place the artichoke halves on a lined baking sheet, cut side up. Drizzle the cut sides of the artichokes evenly with the olive oil. Sprinkle a bit of lemon juice, chopped garlic, and salt. Flip artichokes over (quickly, so you don’t lose too much of your garlic.
6. Cook
Roast uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and roast for an additional 25 – 30 minutes, or until the artichokes are tender and the leaves pull off easily.
7. Serve
Let cool and then serve with dipping sauce and lemon wedges.
THE SHOPPING CHECKLIST |
|
