Description
Roasted Artichokes with Garlic Butter is the ultimate way to cook artichokes! Roasting infuses them with aromatic flavors, and the sweet, spreadable roasted garlic pairs perfectly with the garlic butter dip for a delectable experience.
Ingredients
Scale
- 3 large globe artichokes
- 3 large lemons, 2 juiced, 1 sliced to yield 6 slices
- Extra-virgin olive oil
- Salt and freshly ground black pepper
- 12 whole garlic cloves, peeled
- 6 sprigs fresh thyme, plus more for garnish
- 6 sprigs fresh rosemary, plus more for garnish
- 1 stick salted butter
Instructions
- Preheat the oven to 400°F.
- PREP THE ARTICHOKES: Fill a bowl large enough to accommodate the artichokes when halved with water (about 2 quarts). Add the lemon juice. (I often toss in the lemon pieces.). As you trim and prep the artichokes, immediately immerse the artichoke in the lemon (acidulated) water. Remove the tough outer leaves from the bottom and stem of the artichoke. Trim approximately 1 inch from the top of each artichoke. Trim the tips of each leaf. (Be careful! They can have sharp barbs.)
- Drain the artichokes by turning them upside down, then shake off any excess water. Cut the artichoke in half from top to bottom. Scoop the fuzzy choke from the center of each artichoke.
- Drizzle the artichoke halves with olive oil and season with salt and pepper. Place the artichokes cut side up in a baking dish. Tuck the garlic cloves, thyme, and rosemary into the artichokes.
- Cover the dish with aluminum foil and roast for 40-50 minutes, or until the artichokes are tender when pierced with a knife.
- While the artichokes are roasting, prepare the garlic butter by melting the butter in a small saucepan. Add the roasted garlic cloves and mash them with a fork to create a smooth, spreadable butter. Season with salt and pepper to taste.
- Once the artichokes are done, remove them from the oven and drizzle with the garlic butter. Garnish with fresh thyme and rosemary sprigs. Serve with the roasted garlic butter for dipping.
Notes
- For extra flavor, add a splash of white wine or vegetable broth to the baking dish before roasting the artichokes.
- If you don’t have fresh thyme or rosemary, you can use dried herbs, but fresh will provide the best flavor.
- Don’t throw away the lemon slices—use them to garnish or squeeze over the finished dish for extra citrusy freshness.
Nutrition
- Serving Size: 1 artichoke half
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 35mg