Recipe: Roasted Artichokes

Ingredients

2 large fresh lemons, juiced
2 tablespoons olive oil (or melted butter)
6 cloves garlic, peeled and roughly-chopped
to taste fresh rosemary (plus additional fresh thyme, oregano, or sage, if desired)
to taste coarse sea salt
to taste freshly-cracked black pepper

Preheat the oven to 400°F.
Trim the artichokes by cutting off the bottom ½ inch of the stems and the top 1 inch of the globes.
Remove and discard any small leaves at the bottom of the stems and rinse the artichokes.
Slice the artichokes in half vertically and scoop out the fuzzy choke in the middle.
Trim the pointy tips of the leaves with kitchen shears and rub a lemon wedge over each half to prevent browning.
Place the artichoke halves cut-side-up in a baking dish or on a baking sheet.
Brush the cut sides with olive oil and fill the cavities with garlic and herbs, then season with salt and pepper.
Flip the artichokes cut-side-down, brush the tops with oil, and season again.
Bake uncovered for 15 minutes, then cover with foil and bake for an additional 25-35 minutes until tender.
Remove from the oven, discard the herbs, drizzle with extra lemon juice, and serve warm.

Servings

Calories

250

Total fat

10g

Total carbohydrates

35g

Total protein

Sodium

200mg

Cholesterol

0mg