Roast Artichokes

December 14, 2011

Ingredients

Preparation

Step 1
Preheat the oven to 400°F (200°C). Scrub the artichokes, say four or five per person, then slit them in half down their length. Warm a thick slice of butter and a glug of peanut or sunflower oil in a roasting pan. Put the artichokes in, cut side down. Crack open a whole head of garlic, squash 2 or 3 cloves per person with the flat of a knife—just enough to break the skin—then chuck them in the pan.
Step 2
Roast for twenty-five to thirty minutes in the oven until the underside of the artichokes is crusty. Squeeze over the juice of half a lemon, maybe more, and a handful of coarsely torn parsley.

Tender

TagsArtichoke Vegetable Garlic Root Vegetable Side Dinner Vegetarian Roast Spring Cookbooks

Recipe notes

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