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Recipe Tags: Time To Make Course Main Ingredient Preparation Occasion For 1 Or 2 Low Protein Side Dishes Fruit Vegetables Oven Diabetic Dinner Party Romantic Vegetarian Dietary Low Sodium Low Cholesterol Low Calorie Healthy 2 Low In Something Citrus Lemon Taste Mood Equipment Number Of Servings Presentation Served Cold Served Hot 4 Hours Or Less

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.

Steps

Choose artichokes that are 3 to 4 1 / 2 inches wide.
Break off and discard outer leaves , with a knife , slice off artichoke.
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.
If there are large spaces , the juices will scorch.
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 375f 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 artich.

Ingredients

artichoke, olive oil, dried thyme, lemons, garlic cloves, salt