Sometimes, simplicity is perfection. And when it comes to fresh artichokes, roasted, dipped in lemon butter, you don't need much else to achieve perfection. This may be one of the simplest recipes I've posted, but it is oh SO worthwhile.
Roasted Artichokes With Lemon Garlic Butter
Adapted from Cooks Illustrated
Ingredients
2 artichokes2 tablespoons extra-virgin olive oil
Salt and pepper
Juice of 1/2 lemon
Pinch of lemon zest
4 tablespoons softened butter
1 clove garlic, grated with microplane grater
Instructions
- Adjust oven rack to lower-middle position and heat oven to 475 degrees.
- Cut off most of stem of 1 artichoke, leaving about 3/4 inch attached. Cut off top quarter. Pull tough outer leaves downward toward stem and break off at base; continue until first three or four rows of leaves have been removed. Using paring knife, trim outer layer of stem and rough areas around base, removing any dark green parts. Cut artichoke in half lengthwise. Using spoon, remove fuzzy choke. Pull out inner, tiny purple-tinged leaves, leaving small cavity in center of each half. Repeat with remaining artichoke.
- Brush 13 by 9-inch baking dish with 1 tablespoon oil. Toss artichokes with remaining 2 tablespoons oil and 3/4 teaspoon salt and season with pepper to taste, gently working some oil and seasonings between leaves. Arrange artichoke halves cut side down in baking dish and cover tightly with aluminum foil, place in oven for 25 to 30 minutes (until cut sides of artichokes start to brown and both bases and leaves are tender when poked with tip of paring knife).
- While artichokes are roasting, combine lemon juice, zest, butter, and garlic and mash with a fork until even.
- Remove artichokes from oven, flip over, deposit a dollop of butter on each and serve warm.
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