Roasted artichokes have a delicate, nutty flavor
3 Tbl olive oil
3/4 tsp salt
1/2 tsp finely grated garlic
1/2 tsp Dijon mustard
1/2 tsp salt
6 Tbl olive oil
Directions: Trim the stem and tops off the artichokes. Break off the tough outer leaves by pulling them downward . Trim the outer layer of the stem and base of any dark green parts. Cut artichokes in half lengthwise, then remove the fuzzy choke and any tiny inner purple tinged leaves with a spoon. In a 9 x 13 baking dish brush with 1 Tbl oil. Toss the artichokes with the remaining two Tbl of oil, salt and pepper and rub between leaves. Cut 2 lemons in half lengthwise and arrange cut side up, next to the artichokes in a baking dish. Artichokes should be cut side down. Cover with foil and for 20-30 minutes. Squeeze the lemons to extract the juice and pulp. Add the garlic, mustard and salt and pepper to the lemon juice and whisk constantly while gradually drizzling in the olive oil. Whisk in 2 Tbl minced fresh parsley. Serve with artichokes.
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