Roasted Artichokes With Garlic Butter Recipes

THE MOST AMAZING ROASTED ARTICHOKES

Steps:

• Heat oven to 400°F.
• Use a knife to slice off the bottom 1/2-inch (or more, if you'd like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.
• Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy "choke" in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don't poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.
• Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the olive oil. Then fill the cavities evenly with the garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.
• Flip the artichokes over, using the herbs to help hold in the garlic, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper.
• Bake uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.
• Place the tray on a cooling rack. Carefully remove, discard the herbs (or stir them into your dipping sauce for extra flavor), and drizzle the artichokes with extra lemon juice.
• Serve the roasted artichokes warm with your desired dipping sauce.

ROASTED ARTICHOKES WITH GARLIC BUTTER

Steps:

• Preheat oven to 400 degrees. Fill a bowl large enough to accommodate the artichokes when halved with water (about 2 quarts). Add the lemon juice. (I also toss in the lemon pieces.)
• As you complete steps 3 through 8, immediately immerse the artichoke in the lemon (acidulated) water.
• Trim any dry stem end from the bottom of the artichoke.
• Remove tough outer leaves from the bottom of the artichoke.
• Trim approximately 1 inch from the top of each artichoke.
• Trim the tips of each leaf. (Be careful! They can have sharp barbs.)
• Cut the artichoke in half from top to bottom.
• Scoop the fuzzy choke from the center of each artichoke.
• Drizzle a large baking dish or roasting pan with olive oil. Season artichokes with salt and black pepper. Place 3 cloves of garlic in each artichoke, top each with a sprig of thyme and rosemary, then place a lemon slice on each. Carefully flip the artichoke half over so that the cut side is facing down. (Make sure the garlic is securely inside so that it doesn't burn.) Drizzle with olive oil.
• Cover with foil. Roast for 45 to 50 minutes or until tender. (Test doneness by gently pulling on one of the leaves or test with a small, sharp knife.)
• Place the softened butter in a small saucepan. Remove the garlic cloves from the pan and add to the butter. Mash it into the butter, then gently melt the butter.
• Serve the artichokes with the butter.