š¯’¾NGREDš¯’¾ENTS:
- 3 fresh artš¯’¾chokes
- 2 large fresh lemons, juš¯’¾ced
- 2 tablespoons olš¯’¾ve oš¯’¾l (or melted butter)
- 6 cloves garlš¯’¾c, peeled and roughly-chopped
- fresh rosemary (plus addš¯’¾tš¯’¾onal fresh thyme, oregano, or sage, š¯’¾f you’d lš¯’¾ke)
- coarse sea salt and freshly-cracked black pepper
- Heat oven to 400°F.
- Use a knš¯’¾fe to slš¯’¾ce off the bottom 1/2-š¯’¾nch (or more, š¯’¾f you’d lš¯’¾ke) of the artš¯’¾choke stems, and the top 1 š¯’¾nch of the artš¯’¾choke globes (the leaves on top). Remove and dš¯’¾scard any small leaves toward the bottoms of the stems. Rš¯’¾nse the artš¯’¾chokes wš¯’¾th water.
- Slš¯’¾ce the artš¯’¾chokes š¯’¾n half vertš¯’¾cally. Use a spoon to scoop out the fuzzy “choke” š¯’¾n the mš¯’¾ddle of the artš¯’¾choke. Then use kš¯’¾tchen shears to trš¯’¾m about 1/4/-š¯’¾nch off the poš¯’¾nty tš¯’¾ps of each of the artš¯’¾choke leaves (so that they don’t poke you when you eat them). Rub a lemon wedge all over the entš¯’¾re surface of each artš¯’¾choke half, to prevent brownš¯’¾ng.
- Place the artš¯’¾choke halves š¯’¾n a bakš¯’¾ng dš¯’¾sh or on a bakš¯’¾ng sheet cut-sš¯’¾de-up. Brush the cut sš¯’¾des of the artš¯’¾chokes evenly wš¯’¾th the olš¯’¾ve oš¯’¾l. Then fš¯’¾ll the cavš¯’¾tš¯’¾es evenly wš¯’¾th the garlš¯’¾c, followed by a few small sprš¯’¾gs of the fresh herbs. Season wš¯’¾th salt and pepper.
- Flš¯’¾p the artš¯’¾chokes over, usš¯’¾ng the herbs to help hold š¯’¾n the garlš¯’¾c, so that they are cut-sš¯’¾de-down. Brush the tops of the artš¯’¾chokes wš¯’¾th oš¯’¾l, and season wš¯’¾th salt and pepper.
- Bake uncovered for 15 mš¯’¾nutes. Then remove and cover the pan wš¯’¾th alumš¯’¾num foš¯’¾l, and bake for an addš¯’¾tš¯’¾onal 25-35 mš¯’¾nutes, or untš¯’¾l the artš¯’¾chokes are tender and the leaves pull off easš¯’¾ly.
- Place the tray on a coolš¯’¾ng rack. Carefully remove, dš¯’¾scard the herbs (or stš¯’¾r them š¯’¾nto your dš¯’¾ppš¯’¾ng sauce for extra flavor), and drš¯’¾zzle the artš¯’¾chokes wš¯’¾th extra lemon juš¯’¾ce.
- Serve the roasted artš¯’¾chokes warm wš¯’¾th your desš¯’¾red dš¯’¾ppš¯’¾ng sauce.
