Mediterranean Roasted Artichokes
Servings 4
Equipment
- Large Baking Sheet
Ingredients
Artichokes:
- 2 large globe artichokes
- 4 tsp lemon juice
- 4 tbsp olive oil
- Sea salt and freshly cracked black pepper to taste
- 4 garlic cloves peeled & halved lengthwise
Lemon Vinaigrette:
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- 1 tbsp fresh dill fronds chopped finely
- Sugar or honey to taste
- Sea salt and freshly cracked black pepper to taste
Serving:
- 1 small shallot thinly sliced
- Fresh dill fronds
- 1 tbsp capers
- Crumbled feta cheese to taste
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with tin foil.
- Clean artichokes, by first, cutting off the stem/stalk, then peeling off the tough outer layers by hand. Use a serrated knife to cut off about 3/4 inches from the top.
- Now, cut the artichokes in half lengthwise. Next, using a spoon, remove the fuzzy choke on the inside. As you clean the inside of each artichoke half, immediately rub 1 tsp lemon juice to cover the interior surface to prevent the artichoke from turning brown.
- Place each artichoke half on a piece of lightly oiled foil that is large enough to fold around each artichoke half. Side Note: Use four pieces of foil - 1 for each half.
- Season the artichoke halves with sea salt and freshly cracked black pepper, to taste, and nestle 2 garlic clove halves in the center of each artichoke half.
- Drizzle each artichoke half with a tablespoon of olive oil (it’s okay if some of the olive oil pools in the center or overflows onto the foil). Fold & seal the foil around the artichoke completely. Place on the prepared baking sheet.
- Cook the artichokes by placing them into the oven to roast for 40-45 minutes.
- Meanwhile, start the lemon vinaigrette by combining the lemon juice, olive oil, fresh dill, sugar, sea salt, and freshly cracked pepper, to taste in a small glass jar. Seal with a lid and shake well to combine. Set aside to allow the flavors time to mingle.
- Once the artichokes have finished roasting, carefully open the foil pouches using tongs. Remove the roasted garlic from the center of the artichoke halves and set aside on a cutting board. Cover the artichokes with a piece of foil to keep them warm.
- Finish the vinaigrette by chopping and mashing up the roasted garlic pieces then add them to the lemon vinaigrette; seal with the lid and shake well to combine.
- Serve the artichokes by removing the artichokes from the foil and arranging them on a serving platter. Generously drizzle with the well-shaken vinaigrette then top with shallots, capers, fresh dill fronds, and crumbled feta cheese. Enjoy!