Roasted Artichokes

PALEO, VEGAN

Ingredients:

3 medium artichokes

2 large lemons, juiced

2 TBS olive oil or melted grass fed butter

6 cloves garlic, minced

fresh rosemary

fresh thyme

sea salt

black pepper

Preheat oven to 400°F.

Instructions:

Using a knife, cut off the artichoke stems leaving about ½” of stem. Cut off the top 1” of the artichoke leaves to remove any sharp thorns. Remove and discard any small leaves toward the bottom of the artichokes near the stems. Rinse the artichokes with water.

Cut the artichokes in half vertically. Make a cut above the heart and then using a spoon, scoop out the fuzzy “choke” in the middle of the artichoke. Rub the entire surface of each artichoke half, with lemon juice to prevent browning.

Place the artichoke halves on a baking sheet lined with parchment paper, cut-side up. Brush the cut sides of the artichokes evenly with olive oil or butter. Fill the cavities evenly with minced garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.

Flip the artichokes over so that they are cut-side down. Brush the tops of the artichokes with olive oil, and season with salt and pepper.

Cover the whole sheet pan tightly with foil so that the artichokes steam in the oven. Bake for 30 -45 minutes or until the artichokes are tender and the leaves pull off easily.. Large artichokes may need more time.

Remove tender artichokes from the oven and drizzle with remaining lemon juice.

Serve the roasted artichokes warm with your favorite dipping sauce. We like to use my homemade garlic aioli as a dipping sauce!

Or try this Lemon Shallot Butter:

½ C grass fed butter, melted

1 TBS chopped fresh parsley

1 TBS minced shallot

1 teaspoon lemon zest

sea salt

ground black pepper

Mix all ingredients together in a jar or small bowl, so good!

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Roasted artichokes on a tray

Roasted Artichokes


  • Author: Beth Bollinger

Ingredients

Scale

3 medium artichokes

2 large lemons, juiced

2 TBS olive oil or melted grass fed butter

6 cloves garlic, minced

fresh rosemary 

fresh thyme

sea salt

black pepper

 Lemon Shallot Butter:

½ C grass fed butter, melted

1 TBS chopped fresh parsley 

1 TBS minced shallot 

1 tsp lemon zest 

sea salt 

ground black pepper 


Instructions

Preheat oven to 400°F.

Using a knife, cut off the artichoke stems leaving about ½” of stem. Cut off the top 1” of the artichoke leaves to remove any sharp thorns. Remove and discard any small leaves toward the bottom of the artichokes near the stems. Rinse the artichokes with water.

Cut the artichokes in half vertically. Make a cut above the heart and then using a spoon, scoop out the fuzzy “choke” in the middle of the artichoke. Rub the entire surface of each artichoke half, with lemon juice to prevent browning.

Place the artichoke halves on a baking sheet lined with parchment paper, cut-side up. Brush the cut sides of the artichokes evenly with olive oil or butter. Fill the cavities evenly with minced garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.

Flip the artichokes over so that they are cut-side down. Brush the tops of the artichokes with olive oil, and season with salt and pepper.

Cover the whole sheet pan tightly with foil so that the artichokes steam in the oven. Bake for 30 -45 minutes or until the artichokes are tender and the leaves pull off easily.. Large artichokes may need more time.

Remove tender artichokes from the oven and drizzle with remaining lemon juice.

Serve the roasted artichokes warm with your favorite dipping sauce.  We like to use my homemade garlic aioli as a dipping sauce! 

 Lemon Shallot Butter:

Mix all ingredients together in a jar or small bowl, so good!