Ingredients

  • 2 quarts water ((8 cups, 1L))
  • ¼ cup lemon juice ((60ml))
  • 3 large artichokes ((about 1 pound, 454g each))
  • 1 teaspoon kosher salt ((6g))
  • ½ teaspoon black pepper
  • 3 tablespoons extra virgin olive oil ((45ml) divided)
  • 8 lemon wedges

Ready In 50 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Set oven rack to the middle position. Preheat oven to 475F (246C).
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Step 2

  • Fill a large bowl with water and lemon juice.
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Step 3

  • Prepare artichokes by using a chefs knife to cut off about 1-inch of leaves from the top of the artichoke.
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Step 4

  • Trim the stem the -inches in length. Pull off the bottom 3 to 4 rows of the tough outer leaves.

Step 5

  • Use kitchen shears to trim any sharp tips on the remaining leaves.

Step 6

  • Using a small knife to trim the tough dark green outer layer of the stem and base.
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Step 7

  • Cut the artichokes in half through the center.
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Step 8

  • Use a spoon to remove the hairy choke and any purple colored leaves.

Step 9

  • Immediately transfer the cut artichokes cut side down in the lemon water.
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Step 10

  • Repeat with the remaining artichokes.
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Step 11

  • Coat the bottom of a 13 by 9-inch baking dish with 1 tablespoon of olive oil.
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Step 12

  • Remove the artichokes from the lemon water, shaking off any excess moisture, its ok if they are still wet on the leaves.
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Step 13

  • Place artichokes cut side up in the baking pan. Evenly drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper.
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Step 14

  • Carefully rub the olive oil, salt, and pepper between the artichoke leaves.
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Step 15

  • Flip the artichokes over, cut side down. Cover tightly with foil and then place in the oven.
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Step 16

  • Roast the artichokes until the cut sides are golden brown and the outer leaves and the base can be easily pierced with a fork, 25 to 30 minutes.
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  • Length: 25 minutes

Step 17

  • Season artichokes with more salt and pepper, and serve warm with lemon wedges.
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