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
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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!
With the shelf in the middle position, preheat the June Oven to 475℉ on the Roast setting using the button below.
June Oven
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
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
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.
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
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 in a strainer and place them in a large bowl.
large bowl
strainer
Drizzle the olive oil over the artichokes.
½ cup extra-virgin olive oil
Add the salt and pepper and toss to coat.
1½ teaspoons salt
¼ teaspoon black pepper
Arrange artichoke quarters cut-side down on the June Pan.
June Pan
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.
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, salt and pepper.
1½ teaspoons salt
½ cup extra-virgin olive oil
¼ teaspoon black pepper
Whisk to combine.
whisk
Remove the artichokes from the June Oven and transfer to a serving dish. Sprinkle with the parsley.
2 tablespoons chopped parsley
Serve the artichokes with the vinaigrette.