Pan-Roasted Artichokes With Lemon & Garlic

6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Love artichokes with garlic and lemon!"

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Preheat oven to 425°.

Step 2

Combine water and 3 tablespoons juice in a bowl.

Step 3

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.

Step 4

Drain artichokes; pat dry. Combine artichokes, oil, salt, pepper, and garlic in a bowl; toss to coat.

Step 5

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.

Step 6

Repeat the procedure with the remaining artichoke mixture. Return all artichokes to the pan; add lemon slices and rosemary.

Step 7

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.

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