Okie Roasty Artichokie
This is my favorite artichoke recipe! I hope you enjoy it as much as I do!
2 quarts water
1/4 cup lemon juice
3 large artichokes
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil, divided
8 lemon wedges
Optional: garlic powder, paprika, or any other spices/herbs you enjoy
Set oven rack to middle position and preheat to 475 degrees Fahrenheit (246 degrees Celsius).
Fill a large bowl with water and lemon juice.
Prepare artichokes by using a knife to cut off about 1 inch of leaves from the top of the artichoke.
Trim the stem to 3/4 inches in length. Pull off the bottom 3-4 rows of the tough outer leaves.
Use kitchen scissors to trim any sharp tips on remaining leaves.
Cut the artichokes in half through the center.
Use a spoon to remove the hairy choke and any purple colored leaves with the pointy tips.
Immediately transfer the cut artichoke cut-side down in the lemon water. This prevents them from turning brown.
Repeat with remaining artichokes.
Coat bottom of a baking pan with 1 tablespoon of olive oil.
Remove the artichokes from the lemon water, shaking off excess moisture. It's totally okay if the leaves are still wet.
Place artichokes cut-side up in the baking pan. Evenly drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper.
Optional: add extra spices and/or herbs.
Carefully rub the oil and seasonings between the artichoke leaves.
Flip the artichokes over, cut-side down in the pan. Cover tightly with foil and place in the oven.
Roast until the cut-sides are golden brown and outer leaves and base can be easily pierced with a fork, about 25-30 minutes.
Once done, season with more salt, pepper, etc., and serve with warm lemon wedges.