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 sea salt
2 sprigs rosemary
4 sprigs thyme
8 small cloves of garlic
For the sauce:
6 tablespoons butter
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.