The Briny Lemon: Oven-Roasted Artichokes with Citrus-Herb Butter

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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

Ingredients

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

Preparation

Preheat the oven to 375° F.
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.
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.
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

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.