Roasted Artichokes with Lemon Vinaigrette
By Adam RiedPublished on March 5, 2014
Time
1¼ hours
Yield
Serves 4
Ingredients
Before You Begin
If your artichokes are larger than 8 to 10 ounces, strip away another layer or two of the toughest outer leaves. Use a rasp-style grater to finely grate the garlic. Use your teeth to scrape the flesh from the cooked tough outer leaves. The inner tender leaves, heart, and stem are entirely edible.
Instructions
- 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.
- 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.
- 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.
- 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.
Time
1¼ hoursYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Artichokes are often steamed, but we find that roasting is the best approach for accentuating their nutty flavor. To ensure artichokes that are fully tender and nicely browned, we trim them one by one, dropping them in lemon water to prevent them from oxidizing. Next, we toss the artichokes with seasoned oil, making sure to get oil between their leaves. Finally, we roast them in a 475-degree oven in a baking dish tightly crimped with foil until the leaves, heart, and stem are tender. To accentuate the rich, nutty flavor of the vegetable, we serve them with a tangy lemon vinaigrette or a garlicky butter sauce.
Before You Begin
If your artichokes are larger than 8 to 10 ounces, strip away another layer or two of the toughest outer leaves. Use a rasp-style grater to finely grate the garlic. Use your teeth to scrape the flesh from the cooked tough outer leaves. The inner tender leaves, heart, and stem are entirely edible.
Instructions
- 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.
- 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.
- 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.
- 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.
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