Total Time
35mins
Prep 10 mins
Cook 25 mins

From the March/April 2002 issue of Cook's Illustrated. These are lovely!

Ingredients Nutrition

Directions

  1. Cut off the top quarter of each artichoke and snap off the fibrous outer leaves until you reach the yellow leaves.
  2. With a paring knife, trim the dark green exterior from the base of the artichoke as well as the exterior of the stem.
  3. Trim a thin slice from the end of the stem, then cut the artichoke in half, slicing from tip to stem.
  4. Drop the trimmed artichoke into a bowl of acidulated water until ready to cook.
  5. Drain the trimmed artichokes and toss with enough olive oil to coat lightly.
  6. Season with salt and pepper to taste and place cut-side down on a rimmed baking sheet.
  7. Roast in a 400°F oven, turning after 15 minutes, until artichokes can be easily pierced with a skewer, about 25 minutes total.
  8. While still hot, sprinkle with lemon juice and more salt to taste.
Most Helpful

4 5

I have always only prepared artichokes boiled and then dipped in vinaigrette, the way my grandmother showed me when I was very young. This was a totally different flavour, and very enjoyable. I was very liberal with the lemon juice and used a nice virgin olive oil. Tasty! Thanks.

5 5

Delicious, Ginny! I served these last night with kebabs...I loved the delicate flavor of the artichokes with just a hint of lemon. I used extra virgin olive oil, which was nice. Thank you for an easy, wonderful dish G!

4 5

I made this as suggested, and then used a lemon butter sauce for dipping and it was very good.