SERVES 4
TOTAL TIME: 40 minutes
To thaw the frozen artichokes quickly, microwave them in a covered bowl for 3 to 5 minutes; drain and pat dry before using.
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18 |
ounces frozen artichokes, thawed and patted dry |
|
2 |
garlic cloves, peeled |
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3 |
tablespoons olive oil |
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Salt and pepper |
|
|
1 |
tablespoon lemon juice |
|
1 |
tablespoon chopped fresh basil |
1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Toss artichokes with garlic, 2 tablespoons oil, ½ teaspoon salt, and ⅛ teaspoon pepper and spread evenly over hot baking sheet. Roast until artichokes are browned around edges, 15 to 20 minutes.
2. Remove from oven and let cool slightly. Mince roasted garlic. Whisk remaining 1 tablespoon oil, lemon juice, basil, and minced garlic together in large bowl. Add roasted artichokes and toss to coat. Season with salt and pepper to taste and serve.
VARIATIONS
ROASTED ARTICHOKES WITH FENNEL, MUSTARD, AND TARRAGON
Roast 1 small fennel bulb, halved, cored, and sliced thin, along with artichokes and garlic. Reduce amount of lemon juice to 1 teaspoon, substitute 1 tablespoon minced fresh tarragon for basil, and add 1 tablespoon whole-grain mustard to lemon juice mixture.
ROASTED ARTICHOKES WITH OLIVES, BELL PEPPER, AND LEMON
Roast ½ cup kalamata olives, coarsely chopped, and 1 coarsely chopped red bell pepper along with artichokes and garlic. Substitute 1 tablespoon minced fresh parsley for basil.