Oven Roasted Artichokes
Artichokes add an elegant aspect to your daily diet and are simple enough to cook for your next dinner party.
An additional bonus, the artichoke is a superfood typically high in polyphenols, magnesium, potassium, vitamins C and K and folate.
Give it a try this weekend!
Oven Roasted Artichokes with Lemon and Olive Oil Dipping Sauce
Courtesy: The Candidadiet.com
Author: Lisa Richards
Servings: 6 servings
Calories: 82 kcal
1 lemon, juiced
6 tsp. and 3 Tbsp. olive oil, divided
2 cloves of garlic, thinly sliced
Salt and pepper to taste
Fresh herbs, such as thyme, oregano or parsley, finely minced
Preheat oven to 400 degrees F ( 200 degrees C). Line a rimmed baking sheet with parchment paper, set aside. Place the juice of one lemon into a shallow dish, set aside.
Working with one artichoke at a time, begin by trimming one inch off the top of the artichoke. Cut a half inch off the stem end, then peel stem leaving only the tender inner stem. Remove any lower, discolored leaves. Cut artichoke in half lengthwise and scoop out the choke, the fuzzy center, with a spoon. Dip cut side of artichoke halves in lemon juice to keep from browning. Repeat process with remaining artichoke halves. Save remaining lemon juice for dipping sauce.
Place artichoke halves on a lined baking sheet, cut side up. Drizzle each half with a teaspoon of olive oil, sprinkle with salt and pepper. Place a few garlic slices in the center of each artichoke half, scatter over with fresh minced herbs. Turn halves over, so the cut side is on the pan. Roast the artichokes for 30 to 35 minutes.
While artichokes are roasting, make the dipping sauce by whisking together reserved lemon juice and three tablespoons olive oil. Season with salt and pepper to taste.
Remove artichokes from the oven, transfer to a platter, serve with dipping sauce.