Roasted Artichokes are Tasty Vegetarian Dish
Artichokes–the May Harvest of the Month–are known for their slightly meaty texture, which makes them a popular vegetable for people who follow a vegetarian diet.
In addition to being low in fat and high in fiber, artichokes can also lower cholesterol levels.
This simple recipe for savory Roasted Artichokes combines just a few ingredients and is ready to enjoy in about an hour.
Click here to print the recipe.
Ingredients:
- 3 fresh artichokes, rinsed
- 2 lemons, juiced
- 2 tbsp. olive oil
- 6 cloves garlic, peeled and chopped
- Fresh rosemary, thyme, oregano, sage
- (whichever are your favorites)
- Salt and pepper, to taste
Directions:
- Preheat oven to 400 degrees.
- Remove bottom half inch and top inch of the artichoke and any small leaves toward the bottom of the stems.
- Slice artichokes in half vertically and scoop out the fuzzy middle part. Trim off the pointy tips of each leaf, about a quarter inch. Rub a lemon wedge over entire surface of each half to prevent browning.
- Place the artichokes on a cookie sheet, cut side up. Brush with olive oil and fill evenly with garlic and herbs. Sprinkle with salt and pepper.
- Flip the artichokes over (the herbs will help hold in the garlic). Brush tops with olive oil and sprinkle with salt and pepper. Bake uncovered for 15 minutes.
- Remove and cover with aluminum foil, bake until artichokes are tender and the leaves are easily removed, about 30 minutes.
- Carefully remove the herbs and top with lemon juice.
- Serve roasted artichokes warm.
Serves 6