Roasted Artichokes with Garlic Butter
Roasted Artichokes with Garlic Butter is the BEST way to cook artichokes! Fresh aromatics fill the artichoke halves during roasting, infusing them with lovely flavor. Create a delectable butter for dipping using the sweet and spreadable roasted garlic!
Servings: 6
Ingredients
- 3 large globe artichokes
- 3 large lemons 2 juiced, 1 sliced to yield 6 slices
- Extra-virgin olive oil
- Salt and freshly ground black pepper
- 12 whole garlic cloves peeled
- 6 sprigs fresh thyme plus more for garnish
- 6 sprigs fresh rosemary plus more for garnish
- 1 stick salted butter
Instructions
- Preheat oven to 400 degrees.
- PREP THE ARTICHOKES: Fill a bowl large enough to accommodate the artichokes when halved with water (about 2 quarts). Add the lemon juice. (I often toss in the lemon pieces.). As you trim and prep the artichokes, immediately immerse the artichoke in the lemon (acidulated) water. Remove the tough outer leaves from the bottom and stem 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.)
- Drain the artichokes by turning them upside down, then shake off any excess water. Cut the artichoke in half from top to bottom. Scoop the fuzzy choke from the center of each artichoke.
- ROAST THE ARTICHOKES: Drizzle a large baking dish or roasting pan with olive oil. Season artichokes with salt and black pepper. Place 2 garlic cloves 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 the cut side faces down. Ensure the garlic is securely inside so it doesn't burn during roasting. Drizzle with olive oil.
- Cover the roasting pan with aluminum foil. Roast for 45-50 minutes or until tender. Test doneness by gently pulling on one of the leaves or test with a small, sharp knife. Roasting time will depend upon the size of the artichokes.
- MAKE THE GARLIC BUTTER: Cut the butter into pieces and place in a microwave-safe bowl. Cover with a paper plate. Microwave on HIGH for 30 seconds. Stir, then place the paper plate back on top and microwave on HIGH for 10 seconds. Stir again. The time may vary with the wattage of your microwave. What you don’t want is for the butter to boil or separate. Mash the garlic to a smooth paste. Stir it into the melted butter. Alternatively, you can melt the butter in a small saucepan on the stovetop.
- Mash the garlic to a smooth paste. Stir it into the melted butter.
- Garnish with fresh herb sprigs and lemon wedges.
Video
Notes
TIP:
- Have a bowl of acidulated water on standby to prevent the artichokes from browning. Use 3 tablespoons of lemon juice or ½ cup of dry white wine per quart of water. After each trimming step, submerge the artichokes in the water. Another option to prevent browning is to rub each cut side of the artichoke with lemon.
- Ensure the garlic is tucked inside the artichoke and doesn’t make contact with the roasting dish. If the garlic touches the hot pan during baking, it could burn.
- Roast until the artichokes are almost tender (about 40 minutes). Cool and refrigerate.
- Mash the garlic into the softened butter and refrigerate.
- Heat covered in a 375-degree oven until tender.
- Melt butter and serve.
Nutrition
Serving: 1 | Calories: 289kcal | Carbohydrates: 22g | Protein: 5g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 298mg | Potassium: 590mg | Fiber: 9g | Sugar: 3g | Vitamin A: 816IU | Vitamin C: 61mg | Calcium: 93mg | Iron: 2mg