Description
Deliciously tender roasted artichokes infused with garlic butter, lemon, and a hint of spice. This easy-to-make recipe makes for a perfect appetizer or side dish, offering a rich, savory flavor with a crispy finish and optional Parmesan cheese topping.
Ingredients
Scale
Artichokes
- 4 medium artichokes
Garlic Butter Mixture
- 1/4 cup olive oil
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Toppings and Serving
- 1/4 cup grated Parmesan cheese (optional)
- Extra lemon wedges (for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting.
- Trim Artichokes: Cut off the top 1-2 inches of each artichoke and remove the tough outer leaves. Trim the stem so the artichokes can sit flat on the baking sheet.
- Remove Choke and Prevent Browning: Using a spoon, scoop out the fuzzy choke from the center of each artichoke, then rub the cut edges with lemon juice to prevent browning.
- Prepare Garlic Butter Mixture: In a small bowl, combine melted butter, olive oil, minced garlic, salt, black pepper, and red pepper flakes if using, mixing well.
- Coat Artichokes: Place the trimmed artichokes on the prepared baking sheet. Drizzle the garlic butter mixture evenly over them, making sure to coat the centers thoroughly.
- Roast Covered: Loosely cover the artichokes with aluminum foil and roast in the oven for 40 minutes to allow them to steam and soften.
- Continue Roasting Uncovered: Remove the foil and roast for an additional 15-20 minutes until the artichokes are tender and the leaves pull away easily.
- Finish and Serve: Sprinkle with grated Parmesan cheese if desired, and serve warm with extra lemon wedges and garlic butter for dipping.
Notes
- To prevent artichokes from browning while prepping, rub all cut surfaces with lemon juice.
- Adjust red pepper flakes according to your spice preference or omit for a milder taste.
- For a richer flavor, use unsalted butter and adjust salt accordingly.
- Artichokes are done when a knife easily pierces the stem and leaves pull away with little resistance.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
