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Lemon Garlic Roasted Artichokes Recipe

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4.4 from 60 reviews

A delicious and healthy recipe for Lemon Garlic Roasted Artichokes that are tender, flavorful, and easy to prepare. Roasting the artichokes with lemon juice, olive oil, gluten-free breadcrumbs, and garlic cloves creates a perfect balance of tangy and savory flavors, ideal as a side dish or appetizer.

Ingredients

Artichokes

  • 2 whole artichokes

Seasoning & Toppings

  • 3 Tablespoons lemon juice (about 1 lemon juiced)
  • 2 Tablespoons olive oil
  • 1/4 cup gluten-free breadcrumbs
  • 2 teaspoons Lakeshore Drive seasoning (or a mix of salt, pepper, and garlic powder)
  • 2 large garlic cloves

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare it for roasting the artichokes evenly and thoroughly.
  2. Prepare Artichokes: Rinse the whole artichokes thoroughly. Remove about ½ to 1 inch of the stems using a serrated knife and slice off the top inch of the artichoke leaves. If the leaves have thorns, carefully snip them off with scissors.
  3. Cut and Lemon Rub: Cut the artichokes in half vertically. Immediately rub the inside halves with half of the lemon juice to prevent browning. Use a spoon to scoop out the fuzzy choke and any small purple leaves found inside, then rub the remaining lemon juice on the artichokes.
  4. Brush with Olive Oil: Place the artichoke halves cut side up in a baking dish. Brush or rub olive oil thoroughly on each half, including between the leaves and on the outer leaves to ensure even roasting and flavor.
  5. Season: Sprinkle the gluten-free breadcrumbs and Lakeshore Drive seasoning evenly over the artichokes. Make sure to rub the seasoning into the spaces between the leaves for maximum flavor infusion.
  6. Add Garlic and Add Water: Insert the garlic cloves into the cavity where the artichoke heart was removed, using about half a clove per artichoke half or more according to taste. Flip the artichokes cut side down in the baking dish and pour 2 tablespoons of water into the bottom to keep them moist.
  7. Cover with Foil: Cover the baking dish tightly with aluminum foil to trap steam, which is essential for tenderizing the artichokes. If preferred, individually wrap artichokes in foil before placing them in the dish for similar results.
  8. Roast: Place the covered dish in the oven and bake for 30-40 minutes or until the artichoke hearts are tender and can be easily pierced with a fork, and the garlic cloves become soft and spreadable.
  9. Cool and Serve: Remove from the oven and transfer the artichokes to a cooling rack. Allow them to cool enough to handle safely, then serve warm and enjoy!

Notes

  • Use gluten-free breadcrumbs for a gluten-free option.
  • Adjust the amount of garlic according to your preference for stronger or milder garlic flavor.
  • If artichokes are large, cooking time may require a slight increase to ensure tenderness.
  • Make sure to tightly cover the baking dish with foil to trap moisture and steam the artichokes while roasting.
  • Leftover roasted artichokes can be refrigerated for up to 3 days and reheated gently.

Find it online: https://justsosavory.com/lemon-garlic-roasted-artichokes-recipe-2/