Roasted Artichokes with Lemon Vinaigrette
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 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.