Roasted Artichokes
Deeply caramelized hearts and tender, nutty leaves
Why This Recipe Works
Roasting artichokes concentrates their natural nuttiness far better than steaming, but they require protection from the oven's dry heat. By covering the pan with foil, you allow the artichokes to steam in their own moisture before the cut sides develop a rich, golden-brown crust against the baking sheet.
Instructions
Adjust an oven rack to the middle position and heat the oven to 425°F. Fill a large bowl with water and squeeze half the lemon into it.
Cut off the top inch of the artichoke and trim the stem, then pull off the small, tough leaves at the base. Halve the artichoke lengthwise and use a spoon to scrape out the fuzzy choke and any small purple leaves.
Submerge the prepped artichokes in the lemon water immediately to prevent oxidation.
Drain the artichokes and pat them very dry with a clean kitchen towel. Toss them in a large bowl with the olive oil, salt, and pepper until the surfaces are well-coated.
Arrange the artichokes cut-side down on a rimmed baking sheet, then cover the pan tightly with aluminum foil. Roast until the hearts are tender when pierced with a paring knife, about 15 to 20 minutes.
Remove the foil and continue to roast until the cut sides are deeply browned and the leaf edges are crisp, about 5 to 10 minutes more.
Serve warm or at room temperature with the remaining lemon wedges.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
