Pan-Roasted Baby Artichokes with Garlic & Sigona’s Meyer-Lemon Olive Oil
This is a delightful way to eat baby artichokes as a nice side dish.
Pan-Roasted Baby Artichokes with Garlic & Sigona’s Meyer-Lemon Olive Oil
This is a delightful way to eat baby artichokes as a nice side dish. Adapted from Cooking Light. Serves 2.
Ingredients
Ingredients:
- 3 Tbsp plus 2 tsp fresh lemon juice, divided
- About 6 – 8 local baby artichokes
- 3 Tbsp Sigona’s Meyer Lemon Fused Olive Oil
- Salt and pepper to taste
- 2 – 4 large garlic cloves halved
- 1/2 a lemon thinly sliced
- 2 fresh sprigs thyme or 1 fresh sprig rosemary sprig
- 1 tsp fresh lemon zest
Instructions
- Preheat oven to 425°F. Fill a medium bowl halfway with water. Add 3 tablespoons lemon juice. Set aside.
- Peel off a few layers of the tough, dark outer leaves from the artichokes, until you get to the lighter green leaves. Trim the stem, if present, so about a 1/2 inch remains. Cut off and discard the top 1/4 of the artichokes then slice the artichokes in half lengthwise. As they’re sliced, place the halved artichokes in the lemon water, cut side down.
- Drain artichokes and pat dry. Combine artichokes, oil, salt, pepper and garlic in a bowl; toss to coat. Heat a large ovenproof skillet over high heat. Add the artichoke mixture to pan; cook 1 minute, 30 seconds on each side or until lightly browned. Remove from heat.
- Add the lemon slices and thyme or rosemary. Bake at 425°F for 16 to 20 minutes, stirring once half way through. Remove thyme or rosemary stems; sprinkle the leaves over the artichokes and discard the stem. Discard stem and any blackened lemon.
- Arrange artichokes on a serving platter, sprinkle with remaining 2 teaspoons lemon juice and the lemon zest. Season with salt and pepper, if desired, before serving.
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