Roasted Artichokes
Ingredients
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1 lemon
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4 cups water
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4 artichokes
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½ cup extra-virgin olive oil
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1 teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon crushed garlic
Tools
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garlic crusher
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strainer
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whisk
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large bowl
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chopping board
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knife
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small bowl
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June Pan
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liquid measuring cup
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citrus juicer
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paring knife
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spoon
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June Oven
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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.
1 lemon
4 cups water
knife
chopping board
large bowl
citrus juicer
liquid measuring cup
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.
strainer
large bowl
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.
1 teaspoon 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 20 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.
½ teaspoon crushed garlic
2 tablespoons lemon juice
Add the olive oil and seasonings
Add the olive oil, salt and pepper.
5 tablespoons extra-virgin olive oil
1½ teaspoons salt
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.
