Roasted Artichokes With Lemon Vinaigrette

Roasted artichokes are scrumptious topped with a lemon-rich vinaigrette. Serve hot or at room temperature.

Yield: 4 servings

INGREDIENTS

3 lemons, divided use

4artichokes (8-10ounces each) 9tablespoons extra-virgin olive oil, divided use Salt and freshly ground black pepper 2 teaspoons chopped fresh parsley 1small garlic clove, minced into a paste

1⁄2 teaspoon Dijon mustard

PROCEDURE

1: Adjust oven rack to lower-middle position and heat oven to 475 degrees. Cut 1 lemon in half, squeeze halves into container filled with 2 quarts water, then add spent halves. Working with 1artichoke at a time, trim stem to about 1⁄4 inch and cut off top quarter of artichoke. Break off bottom 3or 4rows of outer leaves by pulling them downward. Using kitchen shears, trim off top portion of outer leaves. Using paring knife, trim outer layer of stem and base, removing any dark green parts. Cut artichoke in half lengthwise, then remove fuzzy choke and any tiny inner, purple-tinged leaves using a small spoon. Submerge prepped artichokes in lemon water.

2: Coat bottom of 9-by-13-inch baking dish with 1tablespoon oil. Remove artichokes from lemon water, shaking off excess water. Toss artichokes with 2tablespoons oil, 1⁄4 teaspoon salt and pinch of pepper; gently rub oil and seasoning between leaves. Arrange artichokes cut side down in prepared dish. Trim ends of remaining 2lemons, half crosswise, and arrange cut side up next to artichokes in dish. Cover tightly with aluminum foil and roast until cut side of artichokes begin to brown and bases and leaves are tender when poked with top of paring knife, 25-30 minutes.

3: Transfer artichokes to serving platter. Let lemons cool slightly, then squeeze into a finemesh strainer set over bowl, extracting as much juice and pulp as possible; press firmly on solids to yield 1 1⁄2 tablespoons juice. Whisk parsley, garlic, mustard and 1⁄2 teaspoon salt into juice. Whisking constantly, slowly drizzle in remaining 6tablespoons oil. Season to taste with salt and pepper. Serve artichokes with dressing spooned over the top.

Source: “Vegetables Illustrated,” from America’s Test Kitchen (America’s Test Kitchen, $40)

COURTESY OF AMERICA’S TEST KITCHEN Roasted artichokes are a good choice for springtime entertaining, since most of the preparation can be done in advance.