Roasted Artichokes

By GratefulSea

source: http://www.sunset.com/food-wine/fast-fresh/roasting-artichokes

Ingredients

• artichokes
• garlic cloves
• olive oil
• thyme
• lemon
• butter or Smart Balance

Details

Cooking time 60mins

Preparation

Step 1

PREP AND COOK TIME: About 1 hour

MAKES: 1 or 2 servings from each artichoke

1. Choose artichokes that are 3 to 4-1/2 inches wide. Break off and discard small outer leaves. With a knife, slice off artichoke tips. With scissors, snip thorn tips from remaining leaves. Trim dark base from stem ends and, with a knife, peel coarse fibers from stems and artichoke bottoms. Cut artichokes in half lengthwise, rinse well, and drain briefly.

2. Choose a pan in which the artichokes fit close together in a single layer (6 halves fit in a 9- by 13-in. pan); if there are large spaces, the juices will scorch.

3. For each artichoke, pour 1 to 2 tablespoons olive oil into pan and add 1/4 teaspoon dried thyme. Roll artichokes in oil to coat, and turn cut sides down. Slide 1 thin lemon slice and 1 peeled garlic clove under each artichoke half. Seal pan with foil.

4. Bake in a 375º oven until artichoke bottoms are tender when pierced, 40 to 50 minutes.

5. Transfer artichokes, cut sides up, to a platter; top with lemon and garlic, and sprinkle with salt to taste. Drizzle artichokes with pan drippings; or add butter and lemon juice (about 1 teaspoon each for each artichoke half) to roasting pan, place over high heat (if container is microwave-safe, put in a microwave oven at full power ― 100%) until butter is melted, and drizzle over artichokes. Serve hot or at room temperature.

Per 1/2 artichoke with butter and lemon juice: 118 cal., 67% (79 cal.) from fat; 2.8 g protein; 8.8 g fat (2.1 g sat.); 9.3 g carbo (4.2 g fiber); 97 mg sodium; 5.2 mg chol.