Roasted Artichokes with Lemon Parsley Sauce

Ingredients

 Artichokes

• 2 globe artichokes, about 8 ounces each

• 8 cups water

• 1 lemon

• 1 Tbsp olive oil

• 1/2 tsp salt

Lemon Garlic Butter Sauce

• 3 tablespoons butter

• 1 Tbsp olive oil

• 1 Tbsp garlic cloves minced

• 1/2 large lemon, juiced

• 1 Tbsp minced fresh parsley

• kosher salt to taste

Instructions

1. Preheat oven to 475˚F.

2. Grease the bottom of a 9×13 baking dish with 1 tablespoon olive oil and set aside.

3. Working with 1 artichoke at a time, trim the stem to about 1-inch and cut 1-inch off the tip of the artichoke. Break off the bottom 3 rows of tough outer leaves and remove any dark green parts on the artichoke. Cut the artichoke in half, lengthwise, then remove the fuzzy chokes in the center.

4. Fill a large bowl with 8 cups water. Cut 1 lemon in half; squeeze the lemon juice into the water. Put the artichokes in the lemon water and keep in there for about 3 to 5 minutes. Remove artichokes from the lemon water and shake off any excess liquid.

5. Transfer the artichokes to a large bowl and toss them with 2 tablespoons olive oil and 3/4 teaspoon salt then arrange artichokes, cut side down, on the bottom of previously prepared baking dish. Cover with aluminum foil and roast for about 25 to 30 minutes, or until artichoke leaves are browned and tender when poked with a knife.

6. While artichokes are roasting, prepare lemon garlic butter sauce. Heat butter and olive oil in a small saucepan or skillet over medium heat until sizzling. Add minced garlic; cook and stir until fragrant, about 30 seconds. Remove from heat and stir in lemon juice, and parsley. Season with salt to taste and serve.

7. After artichokes are done roasting, transfer them to a serving plate and drizzle with lemon garlic butter sauce.

Adapted from https://www.deliciousorchardsnj.com