Easy Roasted Artichoke
Roasted artichoke is easy to prepare and can be a crowd-pleasing appetizer. Each artichoke is cut in half and roasted to perfection with olive oil, garlic and herbs, making them tender and delicious in every bite.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 large artichokes
- 1 tbsp olive oil (extra virgin )
- 2 lemons
- 4 cloves garlic (minced)
- 1/3 cup parsley (chopped)
- 1 tsp dill weed
- 1 tsp Aleppo pepper
- 1/2 tsp kosher salt
- 3 tbsp balsamic vinegar
- 1 1/2 tsp dijon mustard
- 1/2 shallot (finely diced)
- 1/3 cup parmesan (grated)
- 2 tbsp olive oil (extra virgin )
- 1 tsp oregano
Instructions
- 1
Preheat the oven to 400°F. Cut one of the lemons in half.
- 2
Cut about 3/4 inch of the stem of the artichokes. remove the outer tough leaves, you may need to remove 3 to 4 rows. The grab your kitchen shears and trim the sharp tips one the leaves.
- 3
Cut about 3/4 inch of the top of the artichoke and immediately rub with the lemon half to avoid browning. Using a sharp knife, cut the artichoke in half and rub both halves generously with lemon.
- 4
Using a spoon, remove the hairy choke in the center of the artichoke. Place the artichoke halves on a baking sheet or in a cast iron skillet.
- 5
In a bowl mix the olive oil, juice and zest of one lemon, garlic cloves, parsley, dill, Aleppo pepper and salt and drizzle all over the artichoke.
- 6
Cover tightly with a piece of aluminum foil and roast in the oven for 50 minutes until the leaves are tender and can be removed easily.
- 7
Meanwhile, make the vinaigrette by mixing the balsamic vinegar, dijon mustard, shallot, parmesan, olive oil and oregano in a small bowl and set aside.
- 8
When the artichokes are ready, transfer them to a serving platter and serve with the balsamic shallot vinaigrette.