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Roasted Artichokes

Delicately and subtly flavored artichokes are cut in half and roasted with spicy-garlicy-lemony-white wine and high heat, creating a beautifully caramelized surface with tender leaves. This recipe is inspired by Alison Roman.
Prep Time18 mins
Cook Time1 hr 15 mins
Course: Appetizer, Sides
Cuisine: Californian
Servings: 4
Author: Daniela Gerson

Ingredients

  • 2 pounds of artichokes either baby or fully size
  • 1 cup white wine
  • 1 cup water
  • ¼ cup olive oil
  • 4 cloves garlic, smashed
  • Pinch of crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 1 lemon thinly sliced
  • 4 tablespoons of butter cut into ½ inch chunks

Instructions

  • Preheat oven to 425 F degrees.
  • To prep the artichokes: Trim the very bottom of the artichoke stem but leave as much of it as you can… it tastes just as good as the heart. Trim the top inch-ish off the leaves and using your hands peel away the outer layers of leaves until you reach the lighter, softer ones.
  • Cut artichokes in half lengthwise. If using baby chokes, you’re all done with the prep. If using normal sizes, you have to clean the fuzzy chokes. Use a spoon to dig the fuzz out and scrape clean any lingering bits.
  • Place artichokes, cut side down, in a baking dish.
  • Pour the wine, water, and olive oil over the chokes. Add the garlic, lemon slices, chili flakes; season everything with salt and pepper.
  • Cover tightly with foil and roast until the artichokes are tender, 45-55 minutes, exact time will depend on the size of your chokes.
  • Remove foil and continue roasting until most of the liquid is evaporated, the tops of the artichokes begin to brown, and the garlic goldens, about 15-20 minutes longer.
  • Serve straight out of the baking dish or transfer to a baking platter/bowl, being sure not to leave any of that delicious garlicky-oil behind.

Notes

  • When possible, buy local and organic artichokes.
  • If you can find baby artichokes at the market, I *highly* recommend them!
  • Trimming, peeling and prepping the artichokes is absolutely necessary.
  • Artichokes can be roasted a few hours ahead and kept loosely covered at room temperature. No need to reheat.