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.

Grace Parisi
Recipe by Cooking Light April 2014

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Credit: Brian Woodcock; Styling: Lindsey Lower

Recipe Summary

hands-on:
25 mins
total:
45 mins
Yield:
Serves 6 (serving size: 6 artichoke halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • 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.

Nutrition Facts

128 calories; fat 7g; saturated fat 1g; mono fat 4.9g; poly fat 0.8g; protein 4g; carbohydrates 16g; fiber 8g; cholesterol 0mg; iron 2mg; sodium 223mg; calcium 66mg.
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