ROASTED ARTICHOKE HEARTS
These simple roasted artichokes are an easy, tasty side dish, a great topping for pizza, or delicious tossed into a salad with some olives. When fresh artichokes are in season, you can make this using the small Italian artichokes. Check out our two part video series on the art of the artichoke here and here. Enjoy!
Provided by Cook for Your Life Staff
Categories Sides
Number Of Ingredients 1
Steps:
- Preheat the oven to 400 degrees.
- Toss the artichoke hearts with olive oil, thyme, salt, and pepper. Lay cut side down onto a baking sheet lines with parchment paper.
- Bake for about 30 minutes, turning halfway through, until the artichokes are golden.
- Serve hot or at room temperature with an extra drizzle of good olive oil and a squeeze of lemon.
Nutrition Facts : Calories 328
ARTICHOKES ROASTED
Roasting artichokes brings out the great nutty flavor. We really enjoy artichokes fixed this way. The process is so simple, you just tuck it in your head; just pick the number of artichokes and pick a pan into which they will all fit. Most artichokes come from California--the belt stretches from San Mateo county into Monterey County. The recipe comes from Sunset.com.
Provided by Barb G.
Categories Lemon
Time 1h5m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Choose artichokes that are 3 to 4 1/2 inches wide (I like the 3 inch better not-tough); break off and discard outer leaves, with a knife, slice off artichoke tips, with scissors, snip thorn tips from remaining leaves.
- Trim dark base from stem ends and, with a knife, peel coarse fibers from stems and artichoke bottoms; Cut artichokes in HALF lengthwise,rinse well, and drain briefly.
- Choose a pan in which the artichokes fit close together in a single layer (6 halves fit in a 9-by 13-inch pan); if there are large spaces, the juices will scorch.
- (I used a metal pan lined with release foil) For each artichoke, pour 1 to 2 tablespoons olive oil into pan and add 1/4 teaspoon dried thyme; Roll artichoke in oil and thyme to coat; cut side down.
- Slide 1 thin lemon slice and 1 peeled garlic clove under each artichoke half: The next time I make these I am adding 1/4 cup more water for more moisture. Steam: Seal pan well with foil.
- Bake in a 375°F oven until artichoke bottoms are tender when pierced, 40 to 50 minutes.
- Transfer artichokes, cut side up, to a platter; top with lemon slice& garlic and sprinkle with salt to taste. Drizzle artichokes with pan drippings; or add butter and lemon juice. Serve hot or at room temperature.
ROASTED ARTICHOKES
Make and share this Roasted Artichokes recipe from Food.com.
Provided by Vicki in AZ
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse artichokes.
- Cut off 1/4 of the artichoke and trim leaf tips. Cut in half.
- Mix all ingredients and pour over chokes.
- Cook in 400 degree oven until done. I don't wrap in foil, but see that reviewers have and I'm sure it speeds up the cooking time. Cooking time really varies. It depends on the size and age of the artichoke. You just have to check. I usually serve these at room temp with a mayo-curry sauce.
Nutrition Facts : Calories 197.8, Fat 13.7, SaturatedFat 1.9, Sodium 162.8, Carbohydrate 17.4, Fiber 7, Sugar 4.2, Protein 4.4
SIMPLY ROASTED ARTICHOKES
Wrap and roll! This recipe is so simple it's hard to call it a recipe.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place artichokes stem-side down in a bowl and drizzle with lemon juice.
- Slightly separate the artichoke leaves with your hands.
- Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
- Drizzle each artichoke with olive oil.
- Press 1 clove of garlic into the center of each artichoke and season with salt.
- Tightly wrap each artichoke twice with heavy-duty aluminum foil.
- Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes
Nutrition Facts : Calories 203.8 calories, Carbohydrate 19.3 g, Fat 13.8 g, Fiber 8.9 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 253.2 mg, Sugar 2 g
ROASTED ARTICHOKE HEARTS RECIPE
They're fast, easy, tasty, and perfect for dipping! Pair this roasted artichoke hearts recipe with your favorite sauce then serve as an appetizer or snack!
Provided by Cheryl Najafi
Categories appetizers
Time 23m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Drain or defrost artichoke hearts then place in a single layer on top of several paper towels. Cover with a few more sheets of paper towel then press firmly enough to remove excess water without crushing them.
- In a medium-sized mixing bowl, stir together olive oil, garlic, salt and pepper. Add artichoke hearts and toss to coat evenly. Transfer to a large baking sheet.
- Roast 15-18 minutes, tossing halfway through. Remove from oven, sprinkle with additional sea salt to taste and a nice squeeze of fresh lemon. Serve by themselves or with your favorite condiment for dipping.
Nutrition Facts : Calories 101 kcal, Carbohydrate 2 g, Protein 1 g, Fat 10 g, SaturatedFat 3 g, Sodium 276 mg, Fiber 1 g, Sugar 0.03 g, UnsaturatedFat 4 g, ServingSize 1 serving
OVEN ROASTED ARTICHOKES
These fork-tender artichokes from Russ Crandall of The Domestic Man are a delicious addition to any feast.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. To prepare the artichokes, trim each stem to less than 2 inches in length. Slice off the tips of the artichoke and snip the thorny tips with some kitchen shears. Slice the artichoke in half lengthwise and then remove and discard the "choke" (white fibrous hairs and inner purple leaves) with a small knife.
- Lay out 8 squares of Reynolds Wrap® Aluminum Foil. Place 1 artichoke half in the center of each foil square. In a bowl, combine the olive oil, butter and lemon juice. Drizzle over the face-up artichoke halves, taking care to get the mixture in between the leaves. Flip the artichoke so it's cut side down on the foil. Bring up foil sides. Double fold top and ends to seal packet snugly around the artichoke. Roast on a baking sheet until the stems are fork-tender, about 40 minutes.
- As the artichokes roast, combine the mayonnaise, garlic, black pepper, chipotle powder and cheese; set aside.
- Open foil surrounding artichokes carefully by cutting along top with a sharp knife, allowing steam to escape. Using tongs, flip the artichoke face up. Scoop the mayo mixture into the divot made by removing the "choke" and spread with a spoon to extend beyond the divot. Turn oven temperature to broil. Leaving the foil open, broil until the mayo mixture is browned, 4-5 minutes.
- To eat, remove the leaves from the outer part of the artichoke, dip in the mayo mixture and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!
Nutrition Facts : Calories 381.2 calories, Carbohydrate 11.1 g, Cholesterol 29.3 mg, Fat 36.1 g, Fiber 4.7 g, Protein 6.4 g, SaturatedFat 7.6 g, Sodium 421.4 mg, Sugar 1.4 g
ROASTED WHOLE ARTICHOKES
The simple roasting technique in this artichoke recipe concentrates the flavors and creates tender and delicious whole artichokes.
Provided by John Mitzewich
Categories Side Dish
Time 1h50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 F. Tear off 4 large square pieces of heavy-duty foil.
- Using a serrated knife, cut off the stem of the artichoke where it meets the base. Turn the artichoke around and cut off 1 inch of the top. Quickly rub each artichoke with a cut lemon to keep them from discoloring.
- Rub a few drops of olive oil on each piece of foil and place an artichoke stem-side down on top. Stick a clove of garlic into the center of each artichoke and push down an inch or so.
- Gather up the corners of the foil and press together on top to tightly seal the artichoke (like a chocolate kiss). Repeat with the other artichokes.
- Enjoy.
Nutrition Facts : Calories 300 kcal, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 15 g, Protein 7 g, SaturatedFat 2 g, Sodium 624 mg, Sugar 14 g, Fat 15 g, ServingSize 4 whole artichokes (4 servings), UnsaturatedFat 0 g
THE MOST AMAZING ROASTED ARTICHOKES
These roasted artichokes are easy to make and full of the best lemony, herby, garlicky flavors. See dipping sauce ideas below.
Provided by Ali
Time 1h
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Use a knife to slice off the bottom 1/2-inch (or more, if you'd like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.
- Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy "choke" in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don't poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.
- Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the olive oil. Then fill the cavities evenly with the garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.
- Flip the artichokes over, using the herbs to help hold in the garlic, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper.
- Bake uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.
- Place the tray on a cooling rack. Carefully remove, discard the herbs (or stir them into your dipping sauce for extra flavor), and drizzle the artichokes with extra lemon juice.
- Serve the roasted artichokes warm with your desired dipping sauce.
ROASTED ARTICHOKES RECIPE (EASY!)
The easiest, most delicious method for how to roast artichokes! This roasted artichoke recipe is seasoned simply with lemon, garlic, and olive oil.
Provided by Maya Krampf
Categories Main Course
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (232 degrees C).
- Repeat steps 2 and 3 with all three artichokes.
Nutrition Facts : Calories 102 kcal, Carbohydrate 9.9 g, Protein 2.9 g, Fat 6.7 g, SaturatedFat 1.9 g, TransFat 0.1 g, Cholesterol 5 mg, Sodium 287.3 mg, Fiber 4.5 g, Sugar 1 g, UnsaturatedFat 4.5 g, ServingSize 1 serving
ROASTED ARTICHOKES WITH GARLIC BUTTER
Don't boil or steam the delicate flavor of artichokes away! Oven Roasted Artichokes with Roasted Garlic Butter is an easy way to cook artichokes to preserve their wonderful flavor.
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Vegetables
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Fill a bowl large enough to accommodate the artichokes when halved with water (about 2 quarts). Add the lemon juice. (I also toss in the lemon pieces.)
- As you complete steps 3 through 8, immediately immerse the artichoke in the lemon (acidulated) water.
- Trim any dry stem end from the bottom of the artichoke.
- Remove tough outer leaves from the bottom of the artichoke.
- Trim approximately 1 inch from the top of each artichoke.
- Trim the tips of each leaf. (Be careful! They can have sharp barbs.)
- Cut the artichoke in half from top to bottom.
- Scoop the fuzzy choke from the center of each artichoke.
- Drizzle a large baking dish or roasting pan with olive oil. Season artichokes with salt and black pepper. Place 3 cloves of garlic in each artichoke, top each with a sprig of thyme and rosemary, then place a lemon slice on each. Carefully flip the artichoke half over so that the cut side is facing down. (Make sure the garlic is securely inside so that it doesn't burn.) Drizzle with olive oil.
- Cover with foil. Roast for 45 to 50 minutes or until tender. (Test doneness by gently pulling on one of the leaves or test with a small, sharp knife.)
- Place the softened butter in a small saucepan. Remove the garlic cloves from the pan and add to the butter. Mash it into the butter, then gently melt the butter.
- Serve the artichokes with the butter.
Nutrition Facts : ServingSize 1, Calories 270 kcal, Carbohydrate 17 g, Protein 4 g, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 280 mg, Fiber 7 g, TransFat 1 g, Sugar 3 g, UnsaturatedFat 7 g
OVEN-ROASTED JERUSALEM ARTICHOKES
Provided by Chuck Hughes
Time 50m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven at 350 degrees F. Cut the artichokes in half. In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.
ROASTED BABY ARTICHOKES
Steps:
- Preheat the oven to 400 degrees F.
- Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
- Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
- To serve, top with the cheese and garnish with the parsley.
OVEN ROASTED SUNCHOKES (JERUSALEM ARTICHOKES) RECIPE
Steps:
- Preheat oven to 375 F.
- Chop sunchokes into 1-inch chunks. Toss on a baking sheet or roasting pan together with olive oil and soy sauce , coating well.
- Roast sunchokes in the oven for 35 to 45 minutes, or until soft and lightly golden brown.
- Season with a bit of extra salt and pepper, if desired.
Nutrition Facts : Calories 199 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 374 mg, Sugar 22 g, Fat 3 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
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Servings 6-8Total Time 1 hr 5 minsCategory Side Dish
- Preheat oven to 375 degrees F. To prepare the artichokes, trim each stem to less than 2 inches in length. Slice off the tips of the artichoke and snip the thorny tips with some kitchen shears. Slice the artichoke in half lengthwise and then remove and discard the “choke” (white fibrous hairs and inner purple leaves) with a small knife.
- Lay out 8 squares of Reynolds Wrap® Aluminum Foil. Place 1 artichoke half in the center of each foil square. In a bowl, combine the olive oil, butter and lemon juice. Drizzle over the face-up artichoke halves, taking care to get the mixture in between the leaves. Flip the artichoke so it’s cut side down on the foil. Bring up foil sides. Double fold top and ends to seal packet snugly around the artichoke. Roast on a baking sheet until the stems are fork-tender, about 40 minutes.
- As the artichokes roast, combine the mayonnaise, garlic, black pepper, chipotle powder and cheese; set aside.
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4.2/5 (17)Total Time 45 minsServings 6Calories 82 per serving
- Preheat oven to 400 degrees F ( 200 degrees C). Line a rimmed baking sheet with parchment paper, set aside. Place the juice of one lemon into a shallow dish, set aside.
- Working with one artichoke at a time, begin by trimming one inch off the top of the artichoke. Cut a half inch off the stem end, then peel stem leaving only the tender inner stem. Remove any lower, discolored leaves. Cut artichoke in half lengthwise and scoop out the choke, the fuzzy center, with a spoon. Dip cut side of artichoke halves in lemon juice to keep from browning. Repeat process with remaining artichoke halves. Save remaining lemon juice for dipping sauce.
- Place artichoke halves on lined baking sheet, cut side up. Drizzle each half with a teaspoon of olive oil, sprinkle with salt and pepper. Place a few garlic slices in the center of each artichoke half, scatter over with fresh minced herbs. Turn halves over so the cut side is on the pan. Roast artichokes for 30 to 35 minutes.
- While artichokes are roasting, make the dipping sauce by whisking together reserved lemon juice and 3 tablespoons olive oil. Season with salt and pepper to taste.
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5/5 (1)Total Time 1 hrCategory SidesCalories 176 per serving
- Preheat the oven to 400 F and prepare a casserole dish (see notes about having a lid or something to cover the dish) and very lightly grease with oil.
- Prepare the artichokes by cleaning well, and using a sharp knife to slice off the pointed top of the artichoke. Slice any excess off of the stem on the bottom of the artichoke, only leaving a short base. Remove the hard, short leaves at the base of the artichoke by simply pulling them off. There should only be 3-5 of these or so. Using kitchen scissors, snip the pointed tops off of each leaf, being careful as these can be sharp. Slice the artichoke in half vertically. Use a spoon to scoop out the fuzzy part of the inside of the artichoke. Brush the artichoke with lemon juice to prevent browning.
- Place the artichoke leaf side down, and heart side up in the casserole dish. Fill the hearts with the garlic cloves and generously add about half of the salt and pepper and half of the oil.
- Carefully flip the artichokes (using your fingers to hold the garlic under the artichoke as best as you can) leaf side up and add the rest of the salt, pepper, and oil.
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- Trim 1/4" off the stem of the artichokes and peel the remaining stem with a vegetable peeler. Cut off the top 1/3 of the artichokes, then snip off the thorny tips off of the petals of each. Be careful -- they're sharp! Cut each artichoke in half, then in quarters, and rub the cut sides with lemon juice to prevent browning from oxidation.
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