Roasted Lemon Garlic Artichokes
Trimmed artichokes parboiled, slathered with garlicky cheese-herb oil, and roasted until tender.
"Tender, garlicky, and full of lemony goodness — these roasted artichokes are pure perfection!" - Alexia
Ingredients
- 3 artichokes
- 1 lemon (half juiced, half sliced)
- 1/4 cup finely chopped fresh parsley
- 8 cloves fresh garlic (finely minced)
- 1/4 cup extra virgin olive oil (plus more for drizzling)
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup grated Parmigiano Reggiano cheese
- Sea salt (to taste)
- Cracked black pepper (to taste)
- Red chili flakes (to taste)
- Dried parsley flakes (to taste)
- Garlic salt (to taste)
- Cooking spray (for baking dish)
Instructions
Trim and Clean the Artichokes
Cut about 1/2 inch off the top of each artichoke and peel off the tough outer leaves. Trim the stem, leaving about 1 inch, and use scissors to snip the sharp tips off remaining leaves. Peel the stem with a vegetable peeler. Cut each artichoke in half, then use a spoon to remove the fuzzy choke and thorny inner leaves. Rinse well and place in cold water with lemon or vinegar to prevent browning.
Parboil the Artichokes
Boil the cleaned artichokes in water for a few minutes until the leaves turn bright green. Remove and drain well.
Season and Arrange
Spray a baking dish with cooking spray and arrange the artichokes cut side up. Season generously with sea salt, cracked black pepper, red chili flakes, dried parsley flakes, and garlic salt.
Make the Lemon Garlic Mixture
In a bowl, combine finely chopped parsley, juice from half a lemon, minced garlic, extra virgin olive oil, grated Pecorino Romano, and grated Parmigiano Reggiano. Mix well and spoon the mixture over each artichoke, making sure to coat between the leaves and the center.
Roast the Artichokes
Add lemon slices from the remaining half of the lemon to the bottom of the baking dish. Drizzle lightly with olive oil, cover with foil, and bake at 375°F for 1 hour and 15 minutes, until the leaves are tender and slightly charred.