I love artichokes and so do my kids. In the past I have always either microwaved or steamed artichokes, but it takes forever. I came across this Cooks Illustrated recipe for roasted artichokes and I now only do them this way. There’s a little more prep on the front end, but they cook in just 25 minutes and are all cleaned and ready to eat.
- 1 lemon, plus lemon wedges for serving
- 4 artichokes (or as few or many as you like really)
- 3 Tbsp extra-virgin olive oil
- Salt and pepper
- Adjust oven rack to lower-middle position and heat oven to 475 degrees. Cut lemon in half and squeeze halves into 2 quarts water, and drop in spent halves.
- Cut off most of stem of 1 artichoke, leaving about 3/4 in attached. Cut off top quarter. Pull tough outer leaves downward toward stem and break off at base; continue until first 3 or 4 rows of leaves have been removed (I usually just pull off a few of the smaller outer leaves). Using paring knife, trim outer layer of stem and rough areas around base, removing dark green parts. Cut artichoke in half lengthwise. Using spoon, remove fuzzy choke. Pull out inner, tiny purple-tinged leaves, leaving small cavity in center of each. Drop prepped halves into lemon water. Repeat with remaining artichokes.
- Brush 13 x 9 inch baking dish with 1 Tbsp oil. Remove artichokes from lemon water, shaking off some excess lemon water (some should be left clinging to leaves). Toss artichokes with remaining 2 Tbsp oil, 3/4 tsp salt and season with pepper to taste, gently working some oil and seasonings between leaves. Arrange artichoke halves cut side down in baking dish and cover tightly with aluminum foil.
- Roast until cut sides of artichokes start to brown and both bases and leaves are tender when poked with tip of paring knife, 25-30 minutes.
- Serve artichokes with lemon wedges or melted butter if desired.