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Categories: Best recipes, Vegetables, Vegetarian

Roasted artichokes

Roasted artichokes
Kirk McKoy / Los Angeles Times

Sometimes an image, even one glimpsed very briefly, lodges itself in the mind and rests there for years before being recollected. Such an image for me was an artichoke seller I glimpsed in passing on the outskirts of Palermo. He ... Read more

Active work time: 30 minutes | Total preparation time: 1 hour 30 minutes | Serves 4
Note: Roasting makes these artichokes almost sweet and a little crisp around the edges. Serve plain or with garlic mayonnaise, spooned over a plate of soft polenta and covered with thin shavings of Parmesan cheese.
  • 4 to 6 medium artichokes
  • Juice of 1 large lemon
  • Water
  • Olive oil
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • Bouquet garni consisting of 4 thyme sprigs and 2 bay leaves
  • 2 tablespoons dry white wine or water

Step 1Cut each artichoke into sixths and trim according to preparation instructions. Remove chokes with paring knife. As you work, drop trimmed artichokes into bowl with lemon juice and enough water to cover. When all are done, drain, pat artichokes dry with towel and toss with enough oil to moisten well. Season with salt and pepper to taste.

Step 2Place in single layer in lightly oiled 13x9-inch baking dish. Add bouquet garni and wine, cover with wax paper, then with foil. Bake at 400 degrees 35 minutes, then uncover and bake until crisp around edges and beginning to brown, about 25 minutes more.

Each serving:
137 calories; 445 mg sodium; 0 cholesterol; 7 grams fat; 18 grams carbohydrates; 5 grams protein; 1.87 grams fiber.
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