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 cook mode 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 June Pan on the middle shelf of the June Oven. Roast the artichokes 16 minutes, until they 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 them to a serving dish. Sprinkle them with the parsley.
2 tablespoons chopped parsley
Serve the artichokes
Serve the artichokes with the vinaigrette.
