Artichokes Roasted

Total Time
1hr 5mins
Prep
15 mins
Cook
50 mins

Roasting artichokes brings out the great nutty flavor. We really enjoy artichokes fixed this way. The process is so simple, you just tuck it in your head; just pick the number of artichokes and pick a pan into which they will all fit. Most artichokes come from California--the belt stretches from San Mateo county into Monterey County. The recipe comes from Sunset.com.

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Ingredients

Nutrition

Directions

  1. Choose artichokes that are 3 to 4 1/2 inches wide (I like the 3 inch better not-tough); break off and discard outer leaves, with a knife, slice off artichoke tips, with scissors, snip thorn tips from remaining leaves.
  2. Trim dark base from stem ends and, with a knife, peel coarse fibers from stems and artichoke bottoms; Cut artichokes in HALF lengthwise,rinse well, and drain briefly.
  3. Choose a pan in which the artichokes fit close together in a single layer (6 halves fit in a 9-by 13-inch pan); if there are large spaces, the juices will scorch.
  4. (I used a metal pan lined with release foil) For each artichoke, pour 1 to 2 tablespoons olive oil into pan and add 1/4 teaspoon dried thyme; Roll artichoke in oil and thyme to coat; cut side down.
  5. Slide 1 thin lemon slice and 1 peeled garlic clove under each artichoke half: The next time I make these I am adding 1/4 cup more water for more moisture. Steam: Seal pan well with foil.
  6. Bake in a 375°F oven until artichoke bottoms are tender when pierced, 40 to 50 minutes.
  7. Transfer artichokes, cut side up, to a platter; top with lemon slice& garlic and sprinkle with salt to taste. Drizzle artichokes with pan drippings; or add butter and lemon juice. Serve hot or at room temperature.