Ingredients
Method
- Preheat oven to 400℉.
- Spray a 9x13-inch glass baking dish with cooking spray and set aside.
- Using a large knife, cut each artichoke in half and use a spoon to scrape out the fuzzy choke.
- Brush all sides of the artichokes with lemon juice and place cut-side down in the baking dish.
- Roast artichokes for 15 minutes. Remove baking dish from oven and flip the artichokes over so the cut side is up.
- Sprinkle artichokes with garlic and drizzle with oil. Sprinkle with salt and pepper.
- Place a lemon slice and sprig of thyme on top of each artichoke half (sprinkle with dried thyme if not using fresh). Lightly spray artichokes with cooking spray.
- Cover the baking dish tightly with foil and return the dish to the oven.
Notes
- Don't skip trimming the artichokes properly; removing the tough outer leaves and fuzzy choke is key to a pleasant eating experience.
- For perfectly tender roasted artichokes, ensure your baking dish is tightly covered with foil to steam them effectively in the oven.
- To check for doneness, a knife should easily pierce the base of the artichoke. If it resists, roast for a few more minutes.
- Store leftover roasted artichokes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold in salads. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For perfectly tender roasted artichokes, ensure your baking dish is tightly covered with foil to steam them effectively in the oven.
- To check for doneness, a knife should easily pierce the base of the artichoke. If it resists, roast for a few more minutes.
- Store leftover roasted artichokes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold in salads. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.