Note: Deborah Madison is one of the best-selling cookbook authors in the country. This recipe is a good example why. Not only is it simple to make, it also has great depth and purity of flavor. After we tested this, several people said they'd never again cook artichokes any other way.Roasting makes these artichokes almost sweet and a little crisp around the edges. Serve them plain or with garlic mayonnaise or spooned over a plate of soft polenta and covered with thin shavings of Parmesan cheese.
Active Work Time: 30 minutes * Total Preparation Time: 1 hour 30 minutes * Vegetarian
4 to 6 medium artichokes
Juice of 1 large lemon
1/2 teaspoon salt
Freshly ground pepper
Bouquet garni consisting of 4 thyme sprigs and 2 bay leaves
2 tablespoons dry white wine or water
* Snap off several layers of the tough outer leaves of artichokes by pulling them downward so that they break off at the base. Stop when inner leaves become a lighter yellowish green and look tender. Trim stems and slice off top third of artichokes. With a paring knife, smooth rough areas around base, removing any dark green parts. Cut trimmed artichoke into sixths. Remove fuzzy chokes of with paring knife. As you work, drop trimmed artichokes into bowl with lemon juice and enough water to cover. When all are done, drain, pat artichokes dry with towel and toss with enough oil to moisten well. Season with salt and pepper to taste.
* Place in single layer in lightly oiled 13x9-inch baking dish. Add bouquet garni and wine, cover with wax paper, then with foil. Bake at 400 degrees 35 minutes, then uncover and bake until crisp around edges and beginning to brown, about 25 minutes more.
4 servings. Each serving: 137 calories; 445 mg sodium; 0 cholesterol; 7 grams fat; 18 grams carbohydrates; 5 grams protein; 1.87 grams fiber.Copyright © 2015, Los Angeles Times