Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, April 10, 2013

Oven-Roasted Artichokes with Citrus-Herb Butter

Recipe updated March 2015

When artichokes are in season, take advantage of this lovely vegetable’s fresh, earthy flavor and natural goodness. The outside may look a bit daunting, but getting to the delectable, meaty inside is easier than it appears—and worth every moment. For step-by-step photos and instructions on preparing fresh artichokes, see Pan-Seared Artichokes with Olive Oil and Lemon.    


Searing, simmering, steaming, and roasting are all methods for cooking artichokes. Simmering or steaming the hearts and edible stems results in tender flesh that pairs well with a light, creamy sauce. I like pan searing or roasting them with just a little seasoning and fruity olive oil because it results in rich, smoky, caramelized flavor.

Melted butter is the classic accompaniment for artichokes. Here, the butter sauce is brightened with citrusy flavors and fresh thyme—and it’s ready in about two minutes. 

Serves 3-4


  • 1 large lemon, quartered
  • 2 firm, medium artichokes, each cleaned and quartered (held in lemon-water, as shown below)
  • olive oil, for drizzling
  • sea salt
  • freshly ground black pepper
  • 2 tbsp unsalted butter
  • 1 small garlic clove, finely chopped
  • 3 tbsp fresh orange juice
  • 2 tbsp fresh lime juice
  • 2 tsp finely chopped fresh thyme
Citrus-Herb Butter Ingredients 
Hold in Lemon-Water
  1. Preheat the oven to 375° F.
  2. Squeeze the juice from the lemon quarters into a large bowl. Add 2 squeezed quarters to the bowl and fill about halfway with cold water. Place the artichoke quarters in the water to hold until all are prepared.
  3. Line a shallow baking pan with parchment paper. Remove the artichoke quarters from the lemon water and pat dry with paper towels. Drizzle with olive oil and season with salt and pepper. Place cut-side down on the pan and roast 12 minutes.
  4. Turn the artichoke quarters cut-side up and drizzle with more oil. (Season with a little more salt and pepper, if desired.) Roast until the quarters are tender and browned, 9-10 minutes longer. (Cover lightly with aluminum foil if they begin to darken too quickly.)
Seasoned Artichokes
Halfway Through
  1. Meanwhile, melt the butter in a small saucepan and add the garlic. Sauté 1 minute. Add the orange juice and lime juice and season with salt and pepper. Cook 2 minutes, stirring to incorporate. Remove from the heat and stir in the thyme.

Garlic in Butter
Juices Added
Citrus-Herb Butter
Transfer the artichokes to a plate and drizzle with citrus-herb butter. Serve any remaining butter in small bowls alongside.

Oven-Roasted Artichokes with Citrus-Herb Butter

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