Roasted Artichokes with Lemon & Basil

By GratefulSea

From, "The Complete Cooking for Two Cookbook," America's Test Kitchen. This is a quick prep side dish, in part because using frozen artichoke hearts reduces the prep time, but it also means a bit less flavor and browning. Preheating the roasting pan will help compensate for this by quickly removing the excess moisture. Lining the roasting pan with foil will make clean-up much easier.

Ingredients

• 1 9-oz package of frozen artichoke hearts, thawed and patted dry
• 1 garlic clove, peeled
• 5 teaspoons olive oil, DIVIDED
• salt and pepper
• 2 teaspoons lemon juice
• 2 teaspoons chopped fresh basil

Details

Servings 2

Preparation

Step 1

Adjust the oven rack to the middle position, then place a foil-lined rimmed baking sheet on the rack and preheat the oven to 450 degrees.

Toss the artichokes with the (whole) garlic clove, 1 Tablespoon of the olive oil, 1/4 teaspoon of salt and a pinch of pepper, then carefully arrange the artichoke hearts in a single layer on the hot baking sheet. Roast until brown around the edges, about 15 to 20 minutes.

Mince the roast garlic. In a large bowl, whisk together the remaining 2 teaspoons of oil with the lemon juice, chopped basil, and minced garlic. Add the roasted artichokes, and toss to coat. Season to taste with salt and pepper and serve.