Roasted Artichokes from Sunset Magazine
Author: Valerie@Snap-Peas
Roasted Artichokes
Ingredients
  • artichokes that are 3 to 4½ inches wide
  • 1 to 2 tablespoons olive oil per artichoke
  • ¼ teaspoon dried thyme per artichoke
  • 1 thin lemon slice per artichoke half
  • 1 peeled garlic clove or ½ tsp minced garlic per half
  • a splash or two of white wine
Instructions
  1. 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.
  2. Cut artichokes in half lengthwise.
  3. With a spoon, scoop out thistles at base, being careful to not remove the heart.  Rinse well, and drain briefly.
  4. 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.
  5. For each artichoke, pour 1 to 2 tablespoons olive oil into pan and add ¼ 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.
  6. Bake in a 375º oven until artichoke bottoms are tender when pierced, 40 to 50 minutes.
  7. Transfer artichokes, cut sides up, to a platter; top with lemon and garlic, and sprinkle with salt to taste.
  8. 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  until butter is melted, and drizzle over artichokes.
  9. Serve hot or at room temperature.
Recipe by snap-peas at https://www.snap-peas.com/2017/08/02/a-is-for-artichoke/