August 13, 2016
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
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"Love artichokes with garlic and lemon!"
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.
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