Pan-Roasted Artichokes With Lemon & Garlic
August 13, 2016
Categories: Dinner, Side Dishes, Fruit, Lemon, Vegetables, Artichokes, Garlic, Southern, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Weeknight Meals, Oven Roast, Gluten-Free, Heart Healthy, Kosher, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar-Free, Vegetarian, Make it from scratch more
"Love artichokes with garlic and lemon!"
- Serving Size: 1 (405.4 g)
- Calories 166.6
- Total Fat - 6.9 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 112.6 mg
- Total Carbohydrate - 26.1 g
- Dietary Fiber - 2.7 g
- Sugars - 13.4 g
- Protein - 3 g
- Calcium - 35 mg
- Iron - 4.7 mg
- Vitamin C - 18.9 mg
- Thiamin - 0.3 mg
Preheat oven to 425°.
Combine water and 3 tablespoons juice in a bowl.
Cut off the top 1/2 inch of artichokes. Cut stems to within 1 inch of bases; peel stems. Remove tough outer leaves, leaving tender cores. Halve each lengthwise; add to the water.
Drain artichokes; pat dry. Combine artichokes, oil, salt, pepper, and garlic in a bowl; toss to coat.
Heat a large ovenproof skillet over high heat. Add half of the artichoke mixture to the pan; cook 1 minute on each side or until lightly browned. Remove from the pan.
Repeat the procedure with the remaining artichoke mixture. Return all artichokes to the pan; add lemon slices and rosemary.
Bake at 425 degrees for 20 minutes, stirring once. Remove rosemary leaves, and sprinkle over the artichoke mixture; discard stem and and any blackened lemon. Sprinkle with 2 teaspoons lemon juice.
Tips & Variations
No special items needed.