Lemon Roasted Artichokes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 cups of water
02 -
3 lemons (split up for different uses)
03 -
4 artichokes, each about 8 ounces
04 -
1 teaspoon of Dijon mustard
05 -
3 garlic cloves, finely chopped
06 -
2 teaspoons fresh parsley, plus extra for sprinkling
07 -
⅓ cup of olive oil, split for use
08 -
¾ teaspoon of salt
09 -
¼ teaspoon freshly ground black pepper
# Instructions:
01 -
Set your oven to 475˚F. Spread a tablespoon of olive oil across the bottom of a 9x13-inch pan to stop sticking. Keep it aside.
02 -
Cut the stem to leave about an inch, slice the top inch off the artichoke, and peel away the bottom 3 layers of harder leaves. Trim away any dark green bits and slice the artichokes in half lengthwise. Scoop out the fuzzy center.
03 -
In a big dish or container, pour 8 cups of water and squeeze the juice from a lemon into it.
04 -
Let the artichoke halves sit in the lemon water for 3 to 5 minutes. Shake off the extra moisture, then toss them in a big bowl with 2 tablespoons of olive oil, ¼ teaspoon black pepper, and ¾ teaspoon salt.
05 -
Put the artichokes, cut-side facing down, in the greased baking dish. Slice the other 2 lemons in half and place them cut-side up near the artichokes. Cover everything with foil and bake for 25 to 30 minutes until you can pierce the leaves easily and they’re golden. Shift them to a plate after baking.
06 -
Get the juice out of the roasted lemons into a bowl. Stir in the rest of the olive oil, Dijon mustard, parsley, and garlic. Add salt and pepper to taste.
07 -
Pour the lemony sauce over the hot artichokes, top with some more parsley, and enjoy while warm.
# Notes:
01 -
Pick artichokes that make a squeaky sound when you press on them.
02 -
Use scissors to snip off any sharp tips from the leaves if needed.
03 -
To eat, dip a leaf in the sauce, then scrape the soft part with your teeth.