Oven Roasted Artichoke Halves
Try this simple method for easy oven-roasted artichoke halves. Perfect as a delicious appetizer, side dish, or enjoyed with your favorite dip or dressing.
Servings: 12 pieces
Calories: 83kcal
Ingredients
- 6 Artichokes
- 1-2 tablespoon Olive oil
- 1 pinch Salt
- 1 pinch Black pepper
- ½ small Lemon juiced
Instructions
Prepare
- Cut off each artichoke stem, leaving about just over an inch (2-3cm). Peel the remaining attached stem and remove any unwanted petals near the stem, focusing on those that are not fleshy or are wilted.Trim, the tops of the artichokes by cutting off just under an inch (2cm) and discard the cut pieces. Use kitchen shears to snip the tips of each remaining petal to remove any spikes.Thoroughly wash each artichoke under running water, making sure to clean under the outer petals to remove any debris. Pat them dry with a kitchen towel.6 Artichokes
Roast
- Cut each beautiful artichoke in half lengthwise and immediately brush lemon juice on the cut side to prevent oxidization.Brush each artichoke with olive oil and season with salt and pepper. Place the artichoke halves face down on a lined baking tray or sheet. Roast the artichokes in a preheated 392°F (200°C) fan-forced oven for 25 minutes or until the petals are tender and come off easily. Serve warm with your favorite accompaniments.1-2 tablespoon Olive oil, 1 pinch Salt, 1 pinch Black pepper, ½ small Lemon
Video
Notes
Either serve one or two halves per person.
This recipe article was released Feb 2020 and has been updated.
Nutrition
Calories: 83kcal | Carbohydrates: 14g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 127mg | Potassium: 486mg | Fiber: 7g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 20mg | Calcium: 59mg | Iron: 2mg