Roasted Artichokes
I N G R E D I E N T S
4 artichokes
2 tbsp olive oil
1 tsp salt
1/2 tsp ground black pepper
8-10 sprigs fresh thyme, chopped in thirds
1/2 lemon, sliced and slices cut in half
Juice of half a lemon
4 garlic cloves, roughly chopped
Dipping Sauce Ideas:
3 tbsp melted salted butter OR
1/4 cup plain regular or vegan yogurt mixed with 1/4 tsp sriracha and a pinch of salt and pepper OR
2 tbsp olive oil mixed with 2 tsp balsamic vinegar
D I R E C T I O N S
Preheat oven to 375 degrees F.
Cut the artichokes in half lengthwise. Remove some of the tough outer leaves near the stem. Use a knife or kitchen shears to trim the spikes off the remaining outer leaves.
Turn each artichoke half over and use a small paring knife to remove the “choke” - this is the furry part of the inside, just above the heart, and also includes the delicate purple-ish leaves at the center.
Rinse and dry the artichokes and rub the inside and outside of each with the olive oil. Squeeze lemon juice over the insides and outsides as well.
On a baking sheet lined with foil, place each artichoke half inside up and fill the cavity with thyme, garlic, lemon slice halves, salt, and pepper. Carefully turn each half over so the cavities are facing down with the filling still inside underneath. Season again with salt and pepper.
Bake for 10 minutes, then cover with foil and bake for about 30 minutes more, until an outer leaf can be easily pulled off.
Let cool and serve with your choice of dipping sauce. Traditionally, artichokes are dipped in melted butter and mayonnaise, but you can make a healthier dip using regular or vegan yogurt mixed with a little spice like sriracha, cayenne, or chipotle powder and some salt and pepper.
If you’ve never tried a whole artichoke before: Start on the outside - pull each leaf off and dip the base of the leaf in your choice of sauce. Use your teeth to scrape the meat from the base of the leaf. Repeat until you come to the heart. Dip the heart in sauce and enjoy the best part!
