Lemon Garlic Roasted Artichokes Recipes

LEMON GARLIC ROASTED ARTICHOKES

Steps:

• Preheat oven to 400 F
• Cut off top 1/3 of artichoke, and also the stem. Pull apart leaves on top slightly and put 2 cloves garlic in the center of each artichoke.
• In a baking pan, first put a piece of aluminum foil down and then place the artichokes on top.
• Squeeze lemon juice over artichokes.
• Drizzle olive oil over top of artichokes, 1/2 tablespoon for each.
• Wrap artichokes in aluminum foil and bake for about 1 hour or until an outer leaf can be pulled out easily. Check after 45 minutes or so to make sure it doesn't burn, as cooking time may vary.
• Eat by dipping leaves in melted butter or other dipping sauce, and scraping the "meat" off with your teeth. Once all leaves are removed, use a spoon to scoop out the furry part from the heart and rinse before eating.

ROASTED ARTICHOKES WITH LEMON AIOLI

Steps:

• Preheat oven to 400°. Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes. , Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes., Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.

GARLIC & LEMON ROASTED ARTICHOKES

Steps:

• Preparation: 1. Wash the artichokes under cold water and dry with a clean towel. Cut off the top 1 1/2 inches of the artichoke. 2. Trim the stem end, leaving about an inch or so attached. With kitchen scissors, clip the thorny tips of each leaf as well as the small leaves attached to the stem and base. 3. Halve each artichoke lengthwise and rub with a lemon half to prevent the cut sides from turning brown as quickly. Steam: 1. Fill a large pot with water to the depth of 2 inches. Place steamer basket on top, cover and bring to a boil. 2. Once the water is boiling, reduce heat to medium and arrange the artichoke halves and one of the lemon halves in a single layer in the steamer basket. 3. Steam for about 12 minutes (for medium artichokes) to cook the artichokes halfway. While the artichokes are steaming, preheat the oven to 425˚ and prepare the garlic paste (see below). 4. Transfer artichokes to a small roasting pan and allow to cool slightly. Scoop out the choke (the fuzzy white area at the center of the artichoke) and the smallest, spiniest leaves above it, being careful not to remove too much of the meat underneath. Garlic paste: 1. Combine 1 teaspoon of salt with the minced garlic in a mortar and pestle or in a small bowl. Using pestle, or the back of a spoon in a small bowl, mash the garlic into a rough paste. 2. After they have cooled, thoroughly rub each artichoke half (cut side AND outside) with garlic paste, making sure to get between the leaves, and place cut-side up in the roasting pan. 3. Spread the sliced garlic, thyme sprigs (if using), and remaining lemon halves cut-side down in the pan. Drizzle with olive oil and distribute the 4 pieces of butter around the pan. Roast: 1. Cover tightly with foil and roast at 425˚ for 20-35 minutes, or until one of the outside leaves can be easily pulled off. 2. Transfer artichokes to a plate and pour the lemon garlic butter from the pan into a small bowl. Taste. 3. Add more butter, a squeeze of roasted lemon, and season with salt if needed.

LEMON GARLIC ROASTED ARTICHOKES

Steps:

• Preheat the oven to 425F.
• Next, prep the artichokes. Rinse the artichokes, then use a serrated knife to remove about ½ inch-1 inch of the artichoke stems. Then, slice off about 1 inch of leaves from the top of the artichoke. If your artichoke leaves have thorns on them, use scissors to snip them off as well.
• Cut the artichokes in half vertically. Immediately rub the inside of the artichokes with ½ of the lemon juice to prevent browning. Then, use a spoon to scoop out the fuzzy "choke" in the middle of the artichoke as well as the small purple leaves inside. Once that is done, rub the artichokes with the remaining lemon juice.
• Place the artichoke halves in a baking dish cut side up. Then, brush or rub the olive oil onto the artichoke halves making sure to rub it between the layers of leaves and onto the outside leaves.
• Next, season the artichoke halves with breadcrumbs and the seasoning. As with the olive oil, make sure to rub the seasoning between the leaves so that every crevice of the artichoke gets seasoned.
• Then, fill the cavity where the artichoke heart is with the garlic cloves. I used 1/2 clove per artichoke half, but feel free to use more if you would like! After that flip the artichokes over so the cut side is facing down in the pan and pour 2 Tabelspoons of water into the bottom of the pan to help keep the artichokes tender.
• Cover the tray of artichoke halves tightly with tinfoil. For tender artichokes, it's very important the baking dish is tightly wrapped in tinfoil. If you are unable to do this, you can individually wrap each artichoke in tin foil and bake them in the dish for similar results. This traps the steam and allows them not to dry out while roasting!
• Add the covered tray or tray of wrapped artichokes to the oven to bake for 30-40 minutes or until the artichoke hearts are easily piercable and the garlic is soft and spreadable.
• Remove the artichokes from the oven and place them onto a cooling rack. Once they have cooled enough to handle safely, serve and enjoy!

BAKED ARTICHOKES WITH GARLIC AND LEMON

Steps:

• Preheat the oven to 350 degrees.
• Combine the olive oil, basil, minced garlic, lemon zest and juice, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste.
• With kitchen scissors, trim all the sharp ends off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves.
• Clean out all the fuzzy hairs and smaller leaves with a spoon then immediately rub all the cut areas with the zested and juiced lemon.
• Coat the baking dish with olive oil.
• Rub the paste all over the artichoke halves and inside the leaves.
• Place each artichoke half top side down in a baking dish.
• Pour the stock in the dish and cover with a lid or tin foil.
• Bake for 45-50 minutes or until soft and tender.
• Be sure to let cool for a few minutes before digging in!