CookingLight diet CookingLight diet
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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

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