- 6 c. water
- 3 tbsp. lemon juice
- 18 baby artichokes (about 1 3/4 lbs.)
- 3 tbsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 4 large garlic cloves, halved
- 1/2 lemon, thinly sliced
- 1 6-inch rosemary sprig
- 2 tsp. fresh lemon juice
Preheat your oven to 425. Combine water and 3 tbsp. lemon juice in a bowl. Cut off top 1/2 inch of artichokes, then cut the stems to within 1 inch of base. Peel the stems and remove tough outer leaves so the tender cores are left. Halve and add to water. Next, drain the artichokes and pat dry. Combine artichokes, oil, salt, pepper and garlic in a bowl. Heat an oven-proof skillet over high heat. Add half of the artichoke mixture to the pan and cook for 1 minute. Repeat with the rest of the artichoke mixture. Return everything to the pan, add lemon slices and rosemary, and bake for 20 minutes. Once done, remove rosemary and blackened lemon rinds, and enjoy!
They are SO good. So there you have it–a fool-proof side perfect for the warm weather. Can’t go wrong with that in my book. I paired mine with a tender, juicy flank steak and crispy polenta, but you can have it practically with anything you want. Test it out and let me know what you think! But until next time, keep eating!