Easy Roasted Artichoke Recipe
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.
Servings: 6
Ingredients
- 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
Shallot Balsamic vinaigrette
- 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
- Preheat the oven to 400°F. Cut one of the lemons in half.
- 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.
- 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.
- 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.
- 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.
- 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.
- Meanwhile, make the vinaigrette by mixing the balsamic vinegar, dijon mustard, shallot, parmesan, olive oil and oregano in a small bowl and set aside.
- When the artichokes are ready, transfer them to a serving platter and serve with the balsamic shallot vinaigrette.
Video
Notes
- If Aleppo pepper isn't available, use any other red pepper flakes.
- You can use fresh dill, oregano, cilantro, basil or chives for different flavors.
- Store the leftovers in an airtight container and refrigerate for up to 2 days. You can reheat it in the oven at 300 degrees F for 15 to 25 minutes.
Nutrition
Calories: 104kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 307mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 435IU | Vitamin C: 15mg | Calcium: 89mg | Iron: 1mg