Ingredients
3 large artichokes
5 garlic cloves, peeled
1/3 c. extra-virgin olive oil
1 tsp. fresh thyme, chopped
2 lemons, one halved the other sliced thinly
Kosher salt
Freshly ground black pepper
1/2 c. mayo
1/2 tsp. Old Bay seasoning
1/2 tsp. lemon zest
Preparation
Step 1Preheat oven to 375º. Prep artichokes by first cutting off the upper pointed ends of the artichoke (about ½” to 1” depending on the size of your artichoke). Peel off a few of the rougher outer petals then, using shears, trim off any remaining pointed ends of the petals.Step 2Using a vegetable, peel the tough exterior of the stems, then cut each artichoke in half lengthwise. Using a small spoon, scoop out the choke (the small furry interior of the heart). Rub the cut ends with a half lemon to keep them from oxidizing.Step 3Into a medium-size baking dish add artichoke halves, sliced lemon, and garlic. Add oil, thyme, the juice of the lemon halves, and salt and pepper to taste.Step 4Toss everything until thoroughly coated, then arrange the artichokes cut side down. Roast until tender and the petals pull freely away, 50 to 55 minutes.
Steaming or boiling whole artichokes is one way to go (if you’re looking for subtlety). But I prefer cranking up the oven, tossing artichoke halves in oil, and roasting them, which amplifies their flavor and texture. After roasting, the exterior petals can be pulled off and you can use your teeth to scrape out the delicious, tender insides. But for me, the best way to eat those little petals is with a dipping sauce, which can be anything from an aioli to ketchup. We included a simple recipe for Old Bay mayo that we think really complements artichoke’s lemon-herbal flavor profile. Tried this recipe? Let us know how it came out in the comments below!
