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holy crap SO good Roasted Artichokes with Lemon Vinaigrette

Description

I shared this recipe with Jane after making it myself the first time. She texted me a bit later saying the following:

Just made that artichoke recipe, holy crap SO good
Sooooo good especially that sauce
Amazing
I feel like I legit could eat that sauce on everything

This recipe now has a new name.
text with jane

INGREDIENTS

  • 3 lemons
  • 4 artichokes (8 to 10 ounces each)
  • 9 tablespoons extra-virgin olive oil
  • Salt and pepper
  • ½ teaspoon finely grated garlic
  • ½ teaspoon Dijon mustard
  • 2 tablespoons minced fresh parsley

DIRECTIONS

  1. Adjust oven rack to lower-middle position and heat oven to 475 degrees. Cut 1 lemon in half, squeeze halves into 2 quarts water, and drop in spent halves.
  2. Cut off most of stem of 1 artichoke, leaving about 3/4 inch attached. Cut off top quarter. Pull tough outer leaves downward toward stem and break off at base; continue until first three or four rows of leaves have been removed. Using paring knife, trim outer layer of stem and rough areas around base, removing any dark green parts. Cut artichoke in half lengthwise. Using spoon, remove fuzzy choke. Pull out inner, tiny purple-tinged leaves, leaving small cavity in center of each half. Drop prepped halves into lemon water. Repeat with remaining artichokes.
  3. Brush 13 by 9-inch baking dish with 1 tablespoon oil. Remove artichokes from lemon water, shaking off some excess lemon water (some should be left clinging to leaves). Toss artichokes with 2 tablespoons oil and 3/4 teaspoon salt and season with pepper to taste, gently working some oil and seasonings between leaves. Arrange artichoke halves cut side down in baking dish. Cut very thin slices off both ends of remaining 2 lemons and cut lemons in half crosswise. Place lemon halves, flesh side up, in baking dish with artichokes and cover tightly with aluminum foil.
  4. Roast until cut sides of artichokes start to brown and both bases and leaves are tender when poked with tip of paring knife, 25 to 30 minutes. Transfer artichokes to serving dish. Once lemon halves are cool enough to handle, squeeze into fine-mesh strainer set over bowl. Press on solids to extract all pulp; discard solids. Measure 1 1/2 tablespoons strained lemon pulp into small bowl. Whisk in garlic, mustard, and 1/2 teaspoon salt and season with pepper to taste. Whisking constantly, gradually drizzle remaining 6 tablespoons oil into lemon mixture. Whisk in parsley. Serve with artichokes.

NOTES

Source

Deborah Mundorff from Americastestkitchen.com