The right side dish can class up any meal and make you feel like you are enjoying a 5-star experience. Easy Roasted Artichokes are a wonderful way to make any meal feel elegant. Tenderly baked artichokes are infused with roasted garlic and fragrant extra-virgin olive oil, topped with crumbled feta cheese and a garlic-dill vinaigrette that you won’t be able to get enough of. Simply delicious! Easy Roasted Artichokes provide a beautiful presentation for your special gathering; it certainly shows that you’ve got class!
Ingredients
For the artichokes:
- 3 large globe artichokes
- 3 teaspoons lemon juice
- salt, to taste
- black pepper, to taste
- 6 cloves garlic, peeled
- extra-virgin olive oil, to taste
For the vinaigrette:
- 1/2 cup fresh dill, chopped
- 1/4 cup fresh lemon juice
- 1 teaspoon honey
- salt, to taste
- black pepper, to taste
For serving:
- 1 small shallot, thinly sliced
- 1 tablespoon capers
- feta cheese, to taste, crumbled
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line an 18×26-inch baking sheet with aluminum foil and lightly grease the foil.
Step 3 –On a cutting board with a serrated knife, cut off the stems and stalks of each of the artichokes and peel off the tough outer layers by hand.
Step 4 –For the softer layers, with the serrated knife, cut off about 3/4-inch from each of the tops of the artichokes, then cut each of the artichokes in half lengthwise.
Step 5 –With a spoon, remove the fuzzy chokes on the inside of each of the artichokes.
Step 6 –When cleaning the inside of each of the artichoke halves, add 1/2 teaspoon of the lemon juice per artichoke half to cover the artichoke surface to prevent discoloring.
Step 7 –Cut-side up, add each of the artichoke halves to the prepared baking sheet.
Step 8 –Season the artichoke halves with the salt and the black pepper.
Step 9 –Nestle 1 clove of the garlic in the center of each of the artichoke halves, for a total of 6.
Step 10 –Generously and evenly drizzle the halves with the extra-virgin olive oil.
Step 11 –With a separate sheet of aluminum foil large enough to overlap the sides of the baking sheet, tent the artichoke halves and close the foil around the edges of the baking sheet, making a sealed packet.
Step 12 –Bake until the artichokes are tender, about 40 minutes.
Step 13 –Transfer the artichokes from the oven to a wire rack and remove the roasted garlic cloves from the center of the artichokes, reserving them on a plate.
Step 14 –Close the foil back over the artichokes until ready to serve and allow the roasted garlic to cool.
Step 15 –In the bowl of a food processor, add the roasted garlic, the dill, the remaining lemon juice, the honey, the salt, and the black pepper.
Step 16 –Pulse the garlic mixture until smooth.
Step 17 –Discard the aluminum foil from the artichokes and transfer the halves to a large serving platter.
Step 18 –Generously and evenly drizzle the artichoke halves with the garlic-dill vinaigrette.
Step 19 –Add the shallots, the capers, and the feta cheese to the top of the artichoke halves and serve.
