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Nutrition Facts
Serving Size 1 (148g) Recipe makes 1 servings The following items or measurements are not included below: 2 slices lemons
Calories 189
Calories from Fat 123		(65%)
Amount Per Serving		%DV
	Total Fat 13.8g	21%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 9.9g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 121mg		5%
Potassium 500mg		14%
Total Carbohydrate 15.7g		5%
	Dietary Fiber 7.2g	28%
	Sugars 0.1g
Protein 4.6g		9%
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By: GrandmaIsCooking

Artichokes Roasted

Recipe #89190 | 1¼ hours | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Apr 16, 2004

Roasting artichokes brings out the great nutty flavor. We really enjoy artichokes fixed this way. The process is so simple, you just tuck it in your head; just pick the number of artichokes and pick a pan into which they will all fit. Most artichokes come from California--the belt stretches from San Mateo county into Monterey County. The recipe comes from Sunset.com.

SERVES 1 -2 (change servings and units)

Ingredients

1 artichoke, choose ones that are 3 to 4 1/2 inches wide (1 artichoke makes 1 to 2 servings)
1-2 tablespoon olive oil (for each artichoke)
1/4 teaspoon dried thyme (for each artichoke)
2 slices thin lemons
2 garlic cloves, peeled
salt

Directions

1
Choose artichokes that are 3 to 4 1/2 inches wide (I like the 3 inch better not-tough); break off and discard outer leaves, with a knife, slice off artichoke tips, with scissors, snip thorn tips from remaining leaves.
2
Trim dark base from stem ends and, with a knife, peel coarse fibers from stems and artichoke bottoms; Cut artichokes in HALF lengthwise,rinse well, and drain briefly.
3
Choose a pan in which the artichokes fit close together in a single layer (6 halves fit in a 9-by 13-inch pan); if there are large spaces, the juices will scorch.
4
(I used a metal pan lined with release foil) For each artichoke, pour 1 to 2 tablespoons olive oil into pan and add 1/4 teaspoon dried thyme; Roll artichoke in oil and thyme to coat; cut side down.
5
Slide 1 thin lemon slice and 1 peeled garlic clove under each artichoke half: The next time I make these I am adding 1/4 cup more water for more moisture. Steam: Seal pan well with foil.
6
Bake in a 375°F oven until artichoke bottoms are tender when pierced, 40 to 50 minutes.
7
Transfer artichokes, cut side up, to a platter; top with lemon slice& garlic and sprinkle with salt to taste. Drizzle artichokes with pan drippings; or add butter and lemon juice. Serve hot or at room temperature.

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Featured Reviews for This Recipe

From: Chef #475824

On Jun 23, 2008

My husband loved the intense flavor this recipe gave the artichokes. After cutting the vegetables in half I cleaned the fuzzy choke out of the artichoke. I placed extra crushed garlic cloves and sliced lemons around chokes, and a dozen whole pepper corns. After baked covered for 50 minutes I removed the foil, spooned out the soft garlic, salted the chokes and cooked them uncovered an additional 10 minutes. The garlic I mashed into 2 tablespoon of a good mayonaise and served it as a dip on the side. YUM

2 people found this review helpful

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From: Amber W

On Apr 4, 2008

My family loved this and I loved how easy it was to make. I didn't use the thyme but the lemon and the garlic were cooked to perfection, my kids ate them also!!! Will make this often

1 person found this review helpful

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From: Hey Jude

On Apr 21, 2004

Scrumptious! I cooked 2 artichokes using this method, putting them into an 8-inch square pan....they didn't quite fit snugly, so I lined the pan with Release foil, laid the arties in there and bunched the foil up around them, then added a little water (as Barb suggested she'd do next time she made them) and then sealed the whole thing with foil on top. They were perfect after 50 minutes and I served them with melted butter. Very, very good. I'm so happy to have another method of cooking my favorite veggie! Thanks so much Barb!

7 people found this review helpful

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From: jcwords

On Apr 27, 2004

What a wonderful way to cook artichokes! I normally just steam them in the microwave, but this method was quick and easy for six artichokes. The only thing the family didn't care for was the touch of lemon flavor. It was a bit of a distraction from the lovely artichoke flavor. I'll just leave it out next time. We served with melted butter, also.

5 people found this review helpful

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