Recipe Servings: 4 servings
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 30 minutes
4 large artichokes, about 3-4 inches across
2 medium lemons, sliced in half
1/4 cup Lucini® Extra Virgin Olive Oil
6 large cloves garlic, finely chopped
2 teaspoons salt, sea salt or Himalayan salt preferred
Freshly cracked pepper
1 recipe Anchovy Meyer Lemon Aioli
Preheat oven to 400.
Cut the stem of the artichoke so there is an inch or two remaining. Cut an inch off the spiky top of the leaves and tear off the tough outer leaves.
Take one half of the lemon and rub the inside flesh of the lemon on the cut surfaces and around the outside where you removed the leaves. Then cut the artichokes in half from top to stem. Using a sharp paring knife or a spoon; scrape out the fuzzy interior that sits inside the heart and about 2 layers of the very inside leaves. Rub this with lemon as well and place them all on a baking sheet.
Squeeze the lemon juice into a bowl (removing any seeds) and mix in the oil, garlic, salt and pepper. Spoon the mixture in between the leaves over the cut interior. Lay the artichokes cut side down on the baking sheet and coat the outer leaves in oil that has dripped onto the pan. Bake for 30 minutes or until the heart is nice and tender.
Serve immediately with the Meyer lemon aioli, or without is just fine!
Tips & Notes~
If you let the cut portions of the artichoke sit too long without rubbing with lemon juice they will oxidize and turn bitter. Also if you have a bit more time you can add some fresh herbs to the recipe. Thyme, parsley, basil or oregano would work well.
Amber Antonelli's love of good food shines in her simple yet sophisticated recipe for Oven Roasted Artichokes with Anchovy Meyer Lemon Aioli. Not a fan of anchovy? Simply replace with 1/4 teaspoon of salt.