Roasting artichokes with a variety of chopped herbs and garlic is a flavorful California variation on traditionally steamed artichokes that draws the sweetness out and puts the flavor in.
Ingredients
- 2 large artichokes
- ¼ cup olive oil
- 4 cloves garlic
- ¼ cup lemon juice
- Chopped herbs (rosemary, thyme, parsley, mint)
- Kosher salt
- Freshly ground black pepper
About this recipe
Recipe and photography provided by The Thorp Family, Spade & Plow Farm.
Instructions
Preheat oven to 400°.
Prepare artichokes by snapping off the layer of tough outer leaves by pulling them downward. Slice off the top 1/3” of the artichoke and snip off the thorny tips of each of the leaves with a pair of kitchen shears. Cut artichoke in half lengthwise and scoop out the furry choke with a knife or spoon.
Toss the artichoke halves in olive oil to lightly coat. Arrange in a casserole dish in a single layer. Sprinkle the remaining ingredients over the artichokes and roast, turning occasionally until golden and crisped, approximately 45 minutes or until the artichoke is easily pierced with a fork.
Serve with a dipping sauce of your choice such as melted ghee or garlic mayonnaise.
