If you’re looking for a dish with a little zest, this roasted artichoke recipe does the trick. Lemon, olive oil and butter create a balanced sauce that makes eating vegetables easy.
- 2 large artichokes
- 1 lemon, juiced
- Crushed pepper
- Crushed sea salt
- Olive oil
- 2 sprigs rosemary
- 4 sprigs thyme
- 8 small cloves of garlic
- For the sauce:
- 6 tablespoons butter
- 3/4 lemon
- Freshly ground pepper
- Preheat oven to 350.
- Wash and trim the artichokes, cutting the stem to the base. For easy eating, use shears to trim the thorns off the outer petals. Use a large knife to cut each artichoke in half – going from the stem to the top point.
- Use a spoon to scoop out the choke, removing any young flowers in the process if needed. Set artichokes aside.
- Using the flat side of a knife, crush each garlic clove. Remove skin. Place two crushed cloves in the well of each artichoke, and lay rosemary and thyme sprigs over the halfs.
- Grind salt and pepper on the exposed side of the halves, and drizzle with lemon and olive oil.
- Gently, holding the herbs and garlic, flip cut-side down into a casserole dish. On the outer halves, add more crushed salt and pepper, lemon and olive oil. Bake for 35-40 minutes, or until the leaves pull off easily.
- Meanwhile, create the dipping sauce. Melt butter, remove seeds before squeezing lemon, and topping with pepper. When the artichokes are done roasting, remove garlic and herbs before eating.