Roasted Artichokes with Garlic Butter
Servings 8 halves
Equipment
- Large Bowl
- 9x13-inch baking dish
Ingredients
- 4 small globe artichokes
- 2 large lemons 1 juiced, 1 sliced into 8 thin slices
- Olive oil to taste
- Sea salt and freshly ground black pepper to taste
- Crushed red pepper flakes to taste
- 5 whole garlic cloves peeled
- 8 small sprigs fresh dill plus more for garnish ***Other herbs work well, use what you have
- ½ cup salted butter
- 1 tbsp fresh parsley finely chopped
Instructions
- Preheat oven to 375 degrees. Coat a large 9x13 baking dish with olive oil cooking spray.
- Before cleaning the artichokes, fill a large bowl with ice water. Add the juice of 1 lemon to the bowl, and add the lemon halves after juicing. Side Note: After trimming & cleaning the artichokes, immediately plunge the artichoke halves into the lemon water; this will help prevent them from browning.
- Clean the artichokes by removing the tough lower outer leaves from the bottom and stem of the artichoke. Use a vegetable peeler to peel the outer layer of the stem if using.
- Use a serrated knife to cut off about ¾ inches from the top of the artichoke to remove the sharp barbed ends.
- Now, cut the artichokes in half lengthwise.
- Next, using a spoon, remove the fuzzy choke on the inside. As soon as you clean the inside of each artichoke half, plunge it into the prepared lemon ice water.
- Drain the artichokes by turning them upside down, then shake off any excess water.
- Prepare the artichokes by drizzling some olive oil in each artichoke half, then season with sea salt, freshly cracked black pepper, and crushed red pepper flakes.
- Place 1 garlic clove in each artichoke half, top each with a sprig of fresh dill, then place a lemon slice on each.
- Carefully flip the artichoke half over so the cut side faces down. Ensure the garlic is securely inside and on the lemon slice so it doesn't burn during roasting. Drizzle halves with olive oil.
- Roast the artichokes by covering the baking dish with foil and roasting for 45-50 minutes or until tender. To test doneness, gently pull on one of the leaves or with a small, sharp knife. Roasting time will depend on the size of the artichokes.
- Make the garlic butter by mashing the tender, roasted garlic into a smooth paste and stirring it into the melted butter. Stir in the fresh parsley.
- To serve, spoon the garlic butter into each artichoke half and top with fresh herbs.
- Serve with remaining garlic butter and lemon wedges on the side. Enjoy.