Ingredients
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8
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Directions
Roasted Baby Artichokes, From the March/April 2002 issue of Cook’s Illustrated These are lovely!, made exactly as directed i still found the outer leaves to be too tough the flavor was nice but they were not very attractive , so good and easy!
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Steps
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1
Done
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Cut Off the Top Quarter of Each Artichoke and Snap Off the Fibrous Outer Leaves Until You Reach the Yellow Leaves. |
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2
Done
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With a Paring Knife, Trim the Dark Green Exterior from the Base of the Artichoke as Well as the Exterior of the Stem. |
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3
Done
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Trim a Thin Slice from the End of the Stem, Then Cut the Artichoke in Half, Slicing from Tip to Stem. |
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4
Done
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Drop the Trimmed Artichoke Into a Bowl of Acidulated Water Until Ready to Cook. |
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5
Done
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Drain the Trimmed Artichokes and Toss With Enough Olive Oil to Coat Lightly. |
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6
Done
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Season With Salt and Pepper to Taste and Place Cut-Side Down on a Rimmed Baking Sheet. |
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7
Done
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Roast in a 400f Oven, Turning After 15 Minutes, Until Artichokes Can Be Easily Pierced With a Skewer, About 25 Minutes Total. |
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8
Done
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While Still Hot, Sprinkle With Lemon Juice and More Salt to Taste. |
