Pan-Roasted Artichokes with Lemon and Garlic

With a subtly flavored ingredient like artichokes, sometimes the simplest approach is best when preparing this side dish of Pan-Roasted Artichokes with Lemon and Garlic. A little roasted lemon, garlic, and fragrant rosemary are all you need to make tender baby artichokes shine.
Photo by Barbara B.
Adapted from cookinglight.com

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

Adapted from cookinglight.com

Ingredients

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  • 6

    cups water $

  • 3

    tablespoons fresh lemon juice

  • 18

    baby artichokes (about 1 3/4 pounds)

  • 3

    tablespoons olive oil

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon freshly ground black pepper

  • 4

    large garlic cloves, halved

  • 1/2

    lemon, thinly sliced

  • 1

    (6-inch) rosemary sprig

  • 2

    teaspoons fresh lemon juice

  • Preparation

Directions

1. Preheat oven to 425°. 2. Combine water and 3 tablespoons juice in a bowl. Cut off top 1/2 inch of artichokes. Cut stems to within 1 inch of bases; peel stems. Remove tough outer leaves, leaving tender cores. Halve each lengthwise; add to water. 3. Drain artichokes; pat dry. Combine artichokes, oil, salt, pepper, and garlic in a bowl; toss to coat. Heat a large ovenproof skillet over high heat. Add half of artichoke mixture to pan; cook 1 minute on each side or until lightly browned. Remove from pan. Repeat procedure with remaining artichoke mixture. Return artichokes to pan; add lemon slices and rosemary. Bake at 425° for 20 minutes, stirring once. Remove rosemary leaves, and sprinkle over artichoke mixture; discard stem and any blackened lemon. Sprinkle with 2 teaspoons lemon juice.

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