Roasted Artichokes with Lemon and Garlic
2 large artichokes, such as Sangria artichokes, Fiore Viola artichokes, or globe artichokes
2 Meyer lemons (or regular lemons), cut in half
2 tablespoons extra virgin olive oil
6 garlic cloves
Salt and pepper to taste
A few springs fresh thyme
Special equipment: heavy duty aluminum foil
Preheat oven to 425 degrees.
Prepare artichokes by rinsing, then trimming 1 inch off tops and 1/2 inch off stems. Rub cut sides with one half of Meyer lemon. Slightly spread open petals around outside. Using your fingers, carefully open center to make room for garlic.
Cut another Meyer lemon half into 2 pieces. Stuff 1 lemon piece, 3 cloves garlic and sprig of thyme into center of each artichoke. Squeeze half a lemon over each artichoke, making sure to get juice into open petals. Drizzle 1 tablespoon olive oil over each. Liberally season with salt and pepper to taste.
Wrap each artichoke in double layer of heavy duty aluminum foil and place on baking tray. Roast for 1 hour to 1 hour and 15 minutes. Take tray out of oven and let cool for 15 minutes, being careful of steam. Open foil, and serve artichokes whole after drizzling with juices left in foil.
Source: Frieda’s Inc.
Analyzed with 1 large artichoke or 1 1/2 medium artichokes. Calories 110, Total Fat 7g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 90mg, Total Carbohydrate 12g, Dietary Fiber 5g, Sugars 1g, Protein 3g, Vitamin C 20%, Potassium 10%