Roasted Artichokes
Ingredients
1 lemon
4 cups water
4 artichokes
½ cup extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon crushed garlic
2 tablespoons lemon juice
5 tablespoons extra-virgin olive oil
1½ teaspoons salt
¼ teaspoon black pepper
2 tablespoons chopped parsley
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 475℉ on the Roast setting using the button below.
June Oven
Prepare the lemon water
Cut the ends off the lemon and slice it in half crosswise. Squeeze the juice into a large bowl and add the cold water along with the lemon rinds.
liquid measuring cup
large bowl
1 lemon
4 cups water
knife
chopping board
citrus juicer
Trim the stem and top
Working with 1 artichoke at a time to prevent browning, trim off most of the stem, leaving about ¾" attached. Cut off the top quarter of the artichoke.
4 artichokes
Remove the outer leaves
Pull the artichoke’s tough outer leaves down towards the stem and break off at the base. Continue until the first 3 or 4 rows of leaves have been removed.
Trim the stem and base
Using a paring knife, peel off the outer layer of the stem and rough areas around the base, removing any dark green parts. Quarter the artichoke lengthwise.
paring knife
Remove the choke
Using a small spoon, remove the fuzzy choke. Pull out any purple-tinged leaves, leaving a small cavity in the heart of of each quarter. Drop the quarters into the lemon water. Repeat with the remaining artichokes.
spoon
Drain the artichokes
Drain the artichokes in a strainer and place them in a large bowl.
large bowl
strainer
Add the oil
Drizzle the olive oil over the artichokes.
½ cup extra-virgin olive oil
Season the artichokes
Add the salt and pepper and toss to coat.
1½ teaspoons salt
¼ teaspoon black pepper
Transfer the artichokes to the June Pan
Arrange artichoke quarters cut-side down on the June Pan.
June Pan
Roast the artichokes
Place the artichokes on the middle shelf of the June Oven. Roast 16 minutes, or until the artichokes are golden brown and tender. June will notify you when the artichokes are ready.
Start the vinaigrette
While the artichokes cook, place the garlic and lemon juice in a small bowl.
2 tablespoons lemon juice
½ teaspoon crushed garlic
Add the olive oil and seasonings
Add the olive oil, salt and pepper.
1½ teaspoons salt
½ cup extra-virgin olive oil
¼ teaspoon black pepper
Finish the vinaigrette
Whisk to combine.
whisk
Garnish the artichokes
Remove the artichokes from the June Oven and transfer to a serving dish. Sprinkle with the parsley.
2 tablespoons chopped parsley
Serve the artichokes
Serve the artichokes with the vinaigrette.
Your cart
Recommended Accessories
Connect your June Oven
By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.
[[ modalMessage ]]
Enter code
By pairing you can automatically send cooking instructions to your June. To get started please enter your email below.
To send live video, cooking history, and other info to your device, your oven syncs data with June. More info
[[ modalMessage ]]
Success!
Your browser is now connected to your June Oven. When following along with our recipes, cook instructions will be automatically sent to your oven.
Your three year Premium subscription means unlimited access to tons of inspiring recipes. Enjoy visual ingredients and step-by-step videos to guide you.
Error
[[ errorMessage ]]
