Artichokes were one of those vegetables that really intimidated me. They just seemed so hard to prepare. But, once you get the hang of it, it’s really easy. I like to serve mine with a lemon-garlic aioli for dipping.
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 lemons
- 2 medium artichokes
- Nonstick cooking spray, for the baking dish
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup panko breadcrumbs
- Zest of 1 lemon
- 2 tablespoons shredded Parmesan
- 1 tablespoon chopped fresh parsley
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
Instructions
- For the artichokes: Preheat the oven to 475 degrees F. Cut the lemons in half and squeeze the juice into a bowl. Add water.
- Trim the top 1 inch off the tops of the artichokes. Use kitchen shears to trim the pointy edges off the leaves. Trim the ends of the artichokes. Cut the artichokes in half through the centers. Use a spoon to scoop out the fuzzy chokes and the purple leaves. Place the artichokes in the lemon water as you work to prevent them from browning.
- Shake off the water from the artichokes and place, cut-sides down, in a small baking dish coated with cooking spray. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake until the artichokes are tender, 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet. Add the panko and cook until toasted, about 2 minutes. Remove to a small bowl and let stand until room temperature, about 10 minutes. Stir in the lemon zest, Parmesan and parsley.
- Make the lemon-garlic aioli: Stir together the mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper.
- To serve, turn over the artichokes and sprinkle with the panko mixture, stuffing some between the leaves. Drizzle or dip with the aioli.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 635 |
| Total Fat | 62 g |
| Saturated Fat | 9 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 26 mg |
| Sodium | 477 mg |
Reviews
So delicious. I placed a raw garlic clove inside the artichoke cavity before roasting. Wonderful recipe. Did lower the temperature
to 400 degrees.
to 400 degrees.
Sauce was amazing but not familiar how to eat an artichoke, tried eating the whole leaf but was unappetizing… heart was good…
I liked the recipe but my suggestions would be add white wine and lemon juice to the dish along with seasonings. Cover with foil and cook on 400° until tender. Remove foil until leaves remove easily about 15 minutes. Use juice for dipping.
Sounded great until I started cooking at 475°… My oven was so hot that my fire alarm went off! Wish I could taste it but it sounds good.
This was delicious. I agree that 475 is way too high so I have to deduct a star because my leaves burned. The second time I reduced the temp to 400 and it was fine. Parmesan breadcrumbs with the lemon zest is really good and I could see using it as a breading for fish or chicken breast.
475 degrees was way to hot for my oven, a lot of the leaves were burnt. Next time I make this I will try it at 400 degrees, otherwise it was delicious. The lemon-garlic aioli was spot on.
Loved the recipe.