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Pan-Roasted Artichokes with Lemon and Garlic

Photo: Brian Woodcock; Styling: Lindsey Lower
Hands-on time 25 mins
Total time 45 mins
Yield Serves 6 (serving size: 6 artichoke halves)
With a subtly flavored ingredient like artichokes, sometimes the simplest approach is best when preparing this side dish of Pan-Roasted Artichokes with Lemon and Garlic. A little roasted lemon, garlic, and fragrant rosemary are all you need to make tender baby artichokes shine.

Ingredients

  • 6 cups water
  • 3 tablespoons fresh lemon juice
  • 18 baby artichokes (about 1 3/4 pounds)
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 large garlic cloves, halved
  • 1/2 lemon, thinly sliced
  • 1 (6-inch) rosemary sprig
  • 2 teaspoons fresh lemon juice

Nutrition Information

  • calories 128
  • fat 7 g
  • satfat 1 g
  • monofat 4.9 g
  • polyfat 0.8 g
  • protein 4 g
  • carbohydrate 16 g
  • fiber 8 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 223 mg
  • calcium 66 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine water and 3 tablespoons juice in a bowl. Cut off top 1/2 inch of artichokes. Cut stems to within 1 inch of bases; peel stems. Remove tough outer leaves, leaving tender cores. Halve each lengthwise; add to water.

  3. Drain artichokes; pat dry. Combine artichokes, oil, salt, pepper, and garlic in a bowl; toss to coat. Heat a large ovenproof skillet over high heat. Add half of artichoke mixture to pan; cook 1 minute on each side or until lightly browned. Remove from pan. Repeat procedure with remaining artichoke mixture. Return artichokes to pan; add lemon slices and rosemary. Bake at 425° for 20 minutes, stirring once. Remove rosemary leaves, and sprinkle over artichoke mixture; discard stem and any blackened lemon. Sprinkle with 2 teaspoons lemon juice.