Pan-Roasted Artichokes with Lemon and Garlic

Photo: Brian Woodcock; Styling: Lindsey Lower

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.

Yield: Serves 6 (serving size: 6 artichoke halves)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 128
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 4g
  • Carbohydrate: 16g
  • Fiber: 8g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 223mg
  • Calcium: 66mg

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

Preparation

  1. 1. Preheat oven to 425°.
  2. 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. 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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