‘OVEN-FRIED’ ARTICHOKES

This recipe, given to me by my friend Helen Rosner, is a much simpler version of Italian fritti that doesn’t require making a batter or deep-frying. Make sure to buy artichokes marinated in oil only; if there is water or brine, it will affect their roasting and make them less crisp. If you have to use water- or brine-packed artichoke quarters, drain them in a sieve, then press gently with paper towels. Scatter them on additional paper towels and let air dry for at least 30 minutes. Toss the artichokes with 2 tablespoons olive oil in a bowl, then transfer to the prepared baking sheet to roast.

2 jars (12 ounces each) oil-marinated artichoke quarters Everyday olive oil, if needed (see note above)

Flaky sea salt Lemon wedges, for serving

1. Heat the oven to 425 degrees. Line a baking sheet with foil.

2. Place a colander or sieve over a bowl and add the artichoke quarters, letting their oil drain into the bowl. Transfer the artichokes to the prepared baking sheet. Drizzle with 2 tablespoons of the oil from the bowl.

3. Bake the artichokes, flipping each with tongs halfway through cooking, until golden brown and crisp all over, 20 to 25 minutes.

4. Transfer the artichokes to a platter while hot and sprinkle with flaky sea salt. Serve immediately with lemon wedges. Serves 6to8.

Per serving, based on 6: 122 calories (percent of calories from fat, 45), 3 grams protein, 14 grams carbohydrates, 6 grams fiber, 6 grams total fat (1 gram saturated), no cholesterol, 228 milligrams sodium.

BEN MIMS/LOS ANGELES TIMES/TNS Like fried Italian artichokes you’d serve with cocktails, these are much easier and involve only a quick stint in a hot oven.