Roast Herb Artichokes

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  • Serves 4-6
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    Nutritional Information

    Per Serving

    • Calories 204 calories
    • Fat 14 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 640 mg
    • Protein 6 g
    • Carbohydrate 19 g
    • Sugar 2 g
    • Fiber 9 g
    • Iron 3 mg
    • Calcium 97 mg

Heat oven to 400° F. Trim the top 1/4 of each artichoke. Remove and discard the tough, dark green outer leaves until you can see the pale green heart underneath. Trim the entire stem. Cut each artichoke in half lengthwise.In a large cast-iron skillet, combine the parsley, garlic, oil, salt, pepper, and 1/4 cup water.Add the artichokes and toss. Roast, stirring twice, until the artichokes are tender, about 30 minutes. Sprinkle with the zest. Serve with the mayonnaise (if desired).  

Ingredients

  1. Check 16 fresh baby artichokes
  2. Check 1 cup fresh flat-leaf parsley leaves, chopped
  3. Check 3 cloves garlic, finely chopped
  4. Check 1/4 cup olive oil
  5. Check 1 teaspoon kosher salt
  6. Check 1/4 teaspoon black pepper
  7. Check 1 teaspoon grated lemon zest
  8. Check mayonnaise, for serving (optional)

Directions

  1. Heat oven to 400° F. Trim the top 1/4 of each artichoke. Remove and discard the tough, dark green outer leaves until you can see the pale green heart underneath. Trim the entire stem. Cut each artichoke in half lengthwise.
  2. In a large cast-iron skillet, combine the parsley, garlic, oil, salt, pepper, and 1/4 cup water.
  3. Add the artichokes and toss. Roast, stirring twice, until the artichokes are tender, about 30 minutes. Sprinkle with the zest. Serve with the mayonnaise (if desired).