Ar­ti­chokes Made Easy

With a few sim­ple snips and a spin in the oven, ten­der roasted ar­ti­chokes be­come an ad­dict­ing fam­ily fa­vorite.

Simple & Delicious - - STEP BY STEP -


4 medium ar­ti­chokes

1/2 medium lemon 1/2 tsp. salt

1/4 tsp. pep­per 2 Tbsp. olive oil


1/4 cup may­on­naise 1/4 cup plain Greek yo­gurt

1/2 tsp. minced fresh gar­lic

1/4 tsp. grated lemon zest Dash pep­per

1. TRIM. Pre­heat oven to 400°. Cut 1 in. from the top of each ar­ti­choke. Us­ing scis­sors, cut off tips of outer leaves.

2. PREP. Cut each ar­ti­choke length­wise in half. Care­fully scrape and re­move fuzzy cen­ter of ar­ti­chokes. Rub lemon over cut sides of the ar­ti­chokes; sprin­kle with salt and pep­per. 3. BAKE. Driz­zle oil in a 15x10x1-in. bak­ing pan. Place ar­ti­chokes in pan, heart side down; sprin­kle with lemon juice. Cover pan with foil; bake on a lower rack un­til a cen­ter leaf pulls out eas­ily, 50-55 min­utes.

4. SERVE. Mix the ai­oli in­gre­di­ents; re­frig­er­ate un­til serv­ing. Serve with ar­ti­chokes.

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