Roasted Artichokes
Ingredients
The artichokes
-
8
pieces
fresh baby artichokes
The seasoning
-
2
pieces
lemons, quartered
-
to taste
extra-virgin olive oil
-
to taste
sea salt
-
to taste
fresh black pepper
Optional serving
-
1
serving
Artichoke Dipping Sauce
Instructions
- Preheat the oven to 375°F.
- Fill a large bowl with water and squeeze in the juice of one lemon, adding the squeezed lemon wedges to the water.
- Prepare the artichokes by peeling off the tough outer leaves until you reach the light yellow-green leaves.
- Trim the end of the stem and peel away any tough skin on the remaining stem.
- Cut off about ½ inch from the top of the artichoke and slice it in half lengthwise.
- Transfer the halved artichokes to the lemon water and repeat with the remaining artichokes.
- Drain the artichokes and discard the squeezed lemon wedges.
- In a large baking dish, add the artichokes and remaining lemon wedges, drizzle with olive oil, and sprinkle with salt and pepper.
- Arrange the artichokes cut-side-down, cover with foil, and bake for 25 to 30 minutes until tender.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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