We've been eating lots of artichokes from our garden lately. I steamed the first and second harvests and we ate them with a lemon aioli. The third set was the smallest and I decided to roast them with lemon and garlic. I've never eaten artichokes this way but I was inspired by a Sunset Magazine recipe and they were delicious.
I cut the little (3-4" wide) artichokes in half and trimmed off the sharp top. I left a decent amount of stem because the stems were very tender and tasty.
Next, I sliced a lemon and a clove of garlic.
I placed the lemon slices in the bottom of an oiled baking dish and put a slice of garlic on top of the lemon. You could use half a clove of garlic under each artichoke but Mr. RK is not all that fond of garlic so I only used a slice. Next, I rubbed the artichokes with some olive oil and placed them cut side down on top of the garlic and lemon.
I roasted these, covered, in a hot oven for 45 minutes. When they're done, turn the artichokes lemon side up for serving and sprinkle them with a little salt and dried oregano. You can serve these hot or at room temperature just as they are or pour a little melted butter on them.
Makes 3-6 servings - use organic ingredients whenever possible
3 small artichokes (3"-4" wide)
3 tablespoons extra virgin olive oil
3 cloves garlic
Preheat your oven to 350°
Cut off the very tip of the artichokes and cut them in half.
Pour the olive oil in a baking dish big enough to hold the 6 halves.
Roll the artichokes in the oil to coat them.
Slice the very ends off the lemon and cut it into 6 slices.
Put the lemon slices in the bottom of the baking dish.
Peel and cut the garlic cloves in half.
Put one piece on each lemon slice.
Put the artichokes on the lemon, cut side down.
Cover the baking dish with foil and bake for 45-50 minutes.
When they're done, turn them lemon side up and sprinkle with salt and oregano.
Serve them hot or at room temperature.