Lemon Artichokes Easy Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large artichokes, weighing about 8 oz each
02 -
8 cups of water
03 -
3 lemons, split up
04 -
1/3 cup olive oil, split into portions
05 -
3/4 teaspoon of salt
06 -
1/4 teaspoon of freshly cracked black pepper
07 -
3 minced garlic cloves
08 -
1 teaspoon Dijon mustard
09 -
2 teaspoons chopped fresh parsley, plus extra for topping
# Instructions:
01 -
Turn the oven on to 475°F. Cover the bottom of a 9x13 pan with a tablespoon of olive oil. Put it aside for later.
02 -
Slice the stem down to 1 inch, then chop 1 inch off the top of the artichoke. Peel off the bottom 3 layers of stiff outer leaves and any dark-colored parts. Slice the artichoke down the middle lengthwise and scoop out the fuzzy center. Keep them aside.
03 -
Pour 8 cups of water into a big bowl or dish. Cut 1 lemon and squeeze the juice into the water.
04 -
Drop the artichokes into the lemon water and let them sit for around 3 to 5 minutes. Pull them out, shake off extra water, and toss them in a big bowl with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.
05 -
Lay the artichokes, cut side facing down, in the greased baking dish. Cut the remaining 2 lemons in half and place them cut-side up next to the artichokes. Cover the dish tightly with foil and bake for 25 to 30 minutes, or until the leaves are soft and golden when poked with a knife. Take them out of the oven and move to a serving plate.
06 -
Take the baked lemons and squeeze their juice into a mixing bowl. Stir in the rest of the olive oil, minced garlic, Dijon mustard, and parsley. Add salt and black pepper to taste.
07 -
Pour the lemony dressing over the roasted artichokes, top with parsley, and dig in.
# Notes:
01 -
Pick artichokes that make a squeaky noise when you squeeze them.
02 -
If needed, trim off spiky tips using kitchen shears.
03 -
To eat one, pull a leaf, dip it in your sauce, and use your teeth to scrape out the tender part.