Roasted Artichokes with Lemon-Shallot Vinaigrette
Ingredients
The Artichokes
-
4
large
artichokes
-
½
lemon
juice
-
2
cloves
garlic
-
1
tablespoon
avocado oil or olive oil
-
8
slices
lemon
-
8
sprigs
fresh thyme
-
to taste
fine salt and black pepper
The Vinaigrette
-
½
cup
avocado oil or olive oil
-
2½
tablespoons
champagne vinegar
-
½
lemon
juice
-
½
small
shallot
-
½
teaspoon
Dijon mustard
-
1
teaspoon
fresh thyme leaves
-
to taste
fine salt and black pepper
Instructions
- Preheat the oven to 400℉.
- Spray a baking dish with cooking spray.
- Cut each artichoke in half and scrape out the fuzzy choke.
- Brush the artichokes with lemon juice and place them cut-side down in the dish.
- Roast the artichokes for 15 minutes, then flip them cut-side up.
- Sprinkle with garlic, drizzle with oil, and season with salt and pepper.
- Top each artichoke half with a lemon slice and thyme, then cover with foil.
- Bake for 35-45 minutes until tender.
- For the vinaigrette, whisk together oil, vinegar, lemon juice, shallot, mustard, and thyme; season with salt and pepper.
- Serve the artichokes hot or at room temperature with the vinaigrette.
Nutrition Facts (estimated)
Servings
8
Calories
140
Total fat
11g
Total carbohydrates
6g
Total protein
1g
Sodium
82mg
Cholesterol
0mg
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