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This filling roasted artichoke turns a tricky veggie into a mouth-watering dish that'll win over even picky eaters. The soft leaves and buttery centers paired with tangy lemon garlic sauce make these artichokes a great match for any main dish or a fancy starter on their own.
I found this dish during a trip to the local farmers market where I spotted some beautiful globe artichokes I couldn't walk away from. After trying several cooking methods, I found roasting worked best to bring out their nutty flavor while keeping the texture just right.
Ingredients
- 4 globe artichokes: roughly 8 ounces each; they should make a squeaky noise when pressed - that means they're fresh
- 3 lemons: you'll need these for soaking and for the zesty sauce
- ⅓ cup olive oil: pick something nice since it's the main part of your sauce
- ¾ teaspoon salt: brings out all the flavors
- ¼ teaspoon freshly ground black pepper: adds a bit of heat
- 3 cloves garlic (minced): gives the sauce its lovely smell and taste
- 1 teaspoon dijon mustard: helps mix everything together and adds some tang
- 2 teaspoons chopped fresh parsley: for a pop of color and freshness
Step-by-Step Instructions
- Get the Oven Hot:
- Heat your oven to 475˚F. Grab a 9x13 baking dish and coat the bottom with a tablespoon of olive oil. The high heat helps brown the artichokes while the oil stops them from sticking.
- Fix Up the Artichokes:
- Work on one artichoke at a time. Cut the stem to about 1-inch long so it can stand up but still keep the tasty stem part. Chop off about 1-inch from the top to get rid of the pointy bits. Pull off the bottom 3 rows of tough outer leaves. Cut each artichoke down the middle lengthwise to show the fuzzy center. Scoop out all the fuzzy stuff with a spoon.
- Make a Lemon Bath:
- Fill a big bowl with 8 cups of water. Squeeze a whole lemon into the water. This stops the cut artichokes from turning brown and takes away any bitter taste.
- Soak and Add Flavor:
- Put your prepped artichoke halves in the lemon water for 3 to 5 minutes. Take them out and shake off the water. In a big bowl, mix the artichokes with 2 tablespoons olive oil, salt, and pepper until they're all coated.
- Cook the Artichokes:
- Place the artichokes cut side down in your oiled dish. Put halved lemons next to them, cut side up. Cover everything tightly with foil and cook for 25 to 30 minutes. They're done when the leaves turn brown and a knife slides in easily.
- Mix Up the Sauce:
- While the artichokes are hot, squeeze the cooked lemons into a bowl to get all the juice. The heat makes the lemon juice sweeter and richer. Mix in the rest of the olive oil, minced garlic, dijon mustard, and chopped parsley. Add salt and pepper to your liking.
- Ready to Eat:
- Put the roasted artichokes on a plate, pour the lemon garlic sauce over them, and sprinkle with more fresh parsley. The hot artichokes with the cool sauce taste amazing together.
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When I first made these artichokes for friends, everyone was a bit confused until I showed them how to eat them. Now this hands-on dish gets everyone talking at parties, and they love the fun of working toward the tasty heart bit by bit.
Picking Perfect Artichokes
Fresh artichokes squeak when you rub their leaves together. Go for firm, heavy ones with tight leaves. Stay away from any with brown marks or leaves that are spreading out. Though bigger artichokes look impressive, medium-sized ones often taste better and have softer hearts.
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Complete Your Dinner
These artichokes go great with grilled meat, especially lemony chicken or fish. For a veggie feast, try them with a simple risotto or pasta tossed in olive oil and herbs. They're also a perfect starter for a Mediterranean dinner. Serve them with small cups of the lemon sauce for dipping and plenty of napkins since eating artichokes gets messy.
Keeping Leftovers Fresh
Any leftover artichokes will stay good in a sealed container in the fridge for up to 3 days. To warm them up, put them in a 350°F oven for about 10 minutes. Keep extra sauce in a separate container and let it come to room temp before using. Don't try to freeze whole artichoke halves, but you can take out the hearts and freeze them in a sealed container for up to 2 months.
Frequently Asked Questions
- → What’s the best way to prep artichokes for roasting?
Chop off the stems, strip the tough outer leaves, and cut the artichokes in half. Scoop out the fuzzy center and soak them briefly in lemon water to keep the color bright.
- → What’s the roasting temperature for artichokes?
Set your oven to 475˚F and roast the artichokes for 25-30 minutes until they’re golden and soft.
- → Can I make the garlic dressing before cooking?
Absolutely. Mix up the dressing ahead of time, refrigerate it, and whisk it again before using.
- → How do I eat roasted artichokes the right way?
Pull off a roasted leaf, dip it in the dressing, and bite its soft underside, scraping it off with your teeth. Toss the rest of the leaf, and save the tender heart for last.
- → Any tips for buying the best artichokes?
Choose ones with firm, tightly closed leaves that squeak a bit when pressed. Don’t pick wilted or shriveled ones.