Roasted Artichokes with Lemony Leek Dressing
Ingredients
-
2
large
artichokes
-
1
tablespoon
lemon juice or vinegar
-
1–2
tablespoons
olive oil
-
½–1
cup
water
-
1
one
lemon
-
to taste
salt and pepper
-
1
batch
Lemony Leek Dressing
-
to taste
fresh thyme sprigs
Instructions
- Preheat the oven to 425°F.
- Fill a large bowl with cool water and add a splash of lemon juice or vinegar.
- Trim the top inch of the artichokes and cut them in half.
- Remove the choke using a spoon and submerge the artichokes in the bowl of water.
- Oil the bottom of a baking dish and place the artichoke halves open side up.
- Season with salt, pepper, and lemon juice, then brush the outer leaves with oil.
- Add enough water to cover the bottom of the pan lightly.
- Cover tightly with foil to create a good seal.
- Bake for 1 hour for large artichokes, checking smaller ones at 30-40 minutes.
- After 1 hour, uncover, turn the artichokes over, and roast for an additional 15 minutes until tender and crispy.
- Spoon the Lemony Leek Dressing over the roasted artichokes.
Nutrition Facts (estimated)
Servings
4
Calories
189
Total fat
17.7g
Total carbohydrates
9.1g
Total protein
2.3g
Sodium
352.5mg
Cholesterol
0mg
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