Recipes Side Dishes Vegetables Pan-Roasted Artichokes with Garlic and Lemon
Pan-Roasted Artichokes with Garlic and Lemon

Pan-Roasted Artichokes with Garlic and Lemon

Pan-Roasted Artichokes with Garlic and Lemon is rated 3.0 out of 5 by 3.
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Prep Time: 8 minutes
Cook Time: 12 minutes
Servings: 4
A seasonal favorite, these garlic and citrus-spiked artichokes are delicious as an appetizer served with country-style bread and shards of Parmigiano-Reggiano cheese.

Ingredients:

  • 3 lemons, quartered
  • 4 large artichokes
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 4 to 6 peeled garlic cloves, crushed

Directions:

Fill a large bowl with water. Squeeze the juice from the quarters of 1 lemon into the bowl.

Working with 1 artichoke at a time, remove the tough outer leaves to expose the light yellow core. Peel the stem end of the artichoke, keeping about 1 inch of the stem intact and exposing the pale, tender core. Trim 1 inch off the top of the artichoke and cut the artichoke in half lengthwise through the center. Using the tip of a spoon, scoop out the furry choke. Add the cleaned artichoke halves to the lemon water. Keep the artichokes in the water until ready to cook; they may be stored in the refrigerator for 1 to 2 days. Just before cooking, spread the artichokes on paper towels, sliced side down, to drain and pat dry.

In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Sprinkle the pan generously with salt and pepper. Carefully place the artichokes, sliced side down, in the pan, making sure they lie flat. Season with salt and pepper and slip the garlic into the spaces between the artichokes. Cook, shaking the pan occasionally to keep the artichokes from sticking, until they are evenly browned underneath, 6 to 10 minutes. Using tongs, lift 1 or 2 artichokes up to check for doneness.

Add the quarters of 1 lemon to the pan, place a piece of foil over the pan and cover with a lid. Reduce the heat to medium-low and cook for 5 minutes more. Remove the pan from the heat and keep covered. Let the artichokes cool to room temperature, 30 to 45 minutes.

Transfer the artichokes to a serving platter. Squeeze the juice from the cooked lemon wedges into the pan and whisk to scrape up any browned bits stuck to the pan bottom. Pour the juice over the artichokes, garnish with the remaining lemon quarters and serve.

Williams-Sonoma Kitchen.
Rated 4 out of 5 by from Beautiful and delicious Nice way to cook artichokes. We did not wait for 45 minutes as suggested and should have. We will make it again and fix that!
Date published: 2013-03-10
Rated 4 out of 5 by from Flavorful and light! This is the first time I attempted to make pan roasted artichokes, and the ingredient list is perfect! The prep work is extensive, but I am savoring the crispy inside of a section of artichoke - if anything I would use less oil. Would definitely use this recipe again.
Date published: 2012-05-05
Rated 1 out of 5 by from Disappointment I was really excited about this recipe until I tried it. It was a lot of work without the pay-off. We ended up tossing these in the garbage.
Date published: 2012-05-01
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