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

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

Tomato and Wine Braised Artichokes

Springtime is artichoke time, and that’s a beautiful thing. But if you’re afraid it takes too much effort to prepare one, give it a try. I bet you’ll find it’s easier than you think. All you’re really doing is cutting away the tough parts to get to the delectable heart inside. Once you scrape out the fuzzy choke, you’re done. (See step-by-step instructions and photos below.)

Note: An artichoke is one of those fresh foods that oxidizes and darkens quickly when cut or peeled (think avocado). That doesn’t make it any less edible—just not as pretty. That’s where a lemon bath comes in. Citrus won’t stop the oxidation completely but it slows it down a bit.

One of my favorite ways to cook artichokes is a simple pan sear with nothing but olive oil, sea salt, pepper, and an extra splash of lemon juice. But for this recipe, I went low and slow by braising the artichokes in a fruity, savory tomato and white wine sauce. It’s super easy to make, adding not only an extra layer of flavor, but also tenderizing the artichokes top to bottom.

Serves 2-3

Ingredients

• 1/2 large lemon, quartered, plus lemon wedges for serving
• 2 firm, medium artichokes
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• 1 medium shallot, finely chopped
• 1 cup petite diced tomatoes
• 1/4 cup dry white wine
• 1/4 tsp ground cumin
• sea salt
• freshly ground black pepper
• 1/4 cup coarsely chopped flat-leaf parsley, plus more for garnish.

Artichokes 

Preparation

1. Preheat the oven to 325°F.
2. Squeeze the juice from the lemon wedges into a large bowl. Add the squeezed wedges to the bowl and fill about halfway with cold water.
3. Working with one artichoke at a time, break off the tough outer leaves until you reach the more tender yellowish leaves underneath. Trim down the stem with a pairing knife to remove the outer woody layer.
4. Cut off about 1 inch from the top of the artichoke and 1/4 inch from the bottom of the stem (less for a baby vegetable).
5. Cut the artichoke in half vertically to expose the fuzzy, sometimes purplish, choke in the center. This isn’t edible, so scoop it out with a spoon and pull out any small leaves close to it that have fuzz on them.
6. Cut each half in half vertically and place the artichoke quarters in the lemon-water bath. Repeat with the remaining artichoke.

Squeeze lemon quarters into bowl 

Remove outer leaves 

Cut off top 

Cut lengthwise to reveal fuzzy choke 

Scrape out choke 

Cut each half in half

Place in lemon water

1. Heat a small saucepan over medium-low heat and add the olive oil. Add the garlic and shallot and cook, stirring a few times, 3 minutes.
2. Add the tomatoes, wine, and cumin and season with salt and pepper. Increase the heat to medium and bring to a simmer. Cook, stirring often, 5 minutes. Remove from the heat and stir in the parsley.
3. Remove the artichokes from the lemon water, letting excess drip off. Place in an 11 X 7-inch baking dish. Pour the tomato-wine mixture over top and cover the dish with aluminum foil.
4. Place in the oven and braise until the artichokes are tender, 50-55 minutes.

Garlic and Shallot

Tomato Mixture

Tomato and Wine Mixture

Ready to Braise

Braised Artichokes

Transfer to a plate and spoon some of the sauce on top. Garnish with parsley and lemon wedges and serve right away.

Tomato and Wine Braised Artichokes