Roasted Artichokes

From Cook's Illustrated | May/June 2014

Why this recipe works:

Artichokes are often steamed, but we find that roasting is the best approach for accentuating their nutty flavor. To ensure artichokes that are fully tender and nicely browned, we trim them one by one, dropping them in lemon water to prevent them from oxidizing. Next, we toss the artichokes… read more

Artichokes are often steamed, but we find that roasting is the best approach for accentuating their nutty flavor. To ensure artichokes that are fully tender and nicely browned, we trim them one by one, dropping them in lemon water to prevent them from oxidizing. Next, we toss the artichokes with seasoned oil, making sure to get oil between their leaves. Finally, we roast them in a 475-degree oven in a baking dish tightly crimped with foil until the leaves, heart, and stem are tender. To accentuate the rich, nutty flavor of the vegetable, we serve them with a tangy lemon vinaigrette or a garlicky butter sauce.

less

Roasted Artichokes

The most common way to cook artichokes—in a pot of boiling water—is also the worst. We wanted to add flavor, not wash it away.

Watch the Video

Serves 4

If your artichokes are larger than 8 to 10 ounces, strip away another layer or two of the toughest outer leaves. Use your teeth to scrape the flesh from the cooked tough outer leaves. The inner tender leaves, heart, and stem are entirely edible. Serve the artichokes plain with a squeeze of lemon or pair them with Aïoli or Garlic Butter Sauce (see related content).

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection