Roasted Baby Artichokes
- Yield 1 servings
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Roasted Baby Artichokes sits in the Snacks section of Regbie. The card serves 1 servings. Plan on 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 1 servings
- 5 baby artichokes
- 1 lemon, halved
- 1 tablespoon avocado oil or cooking fat of choice
- Diamond Crystal kosher salt
- Freshly ground black pepper
Method
Warm the oven to 400°F. Then, fill a large bowl with cold water. Squeeze in the juice from the lemon and dump in the spent halves. Artichokes brown as soon as you cut them so dunk them in the water as soon as you make the first chop.
Cut the artichokes about ¼ of the way from the top and remove all the tough outer leaves.
Use a sharp paring knife to trim the stem and base of the artichoke of the tough skin.
Slice the trimmed artichokes in half and dump them in the bowl of lemon water.
Tip off the artichokes and dump them in a bowl. Turn the artichokes with a tablespoon of avocado oil, salt, and pepper.
Set the artichokes on a foil-lined baking sheet and pop it in the oven for about 20-25 minutes, flipping them halfway through the roasting.
Take them out of the oven and squeeze some fresh lemon juice on top.
