Roasted artichokes

Time Active work time: 30 minutes Total preparation time: 1 hour 30 minutes
Yields Serves 4
Roasted artichokes
(Kirk McKoy / Los Angeles Times)

Cut each artichoke into sixths and trim according to preparation instructions. Remove chokes 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.

Roasting makes these artichokes almost sweet and a little crisp around the edges. Serve plain or with garlic mayonnaise, spooned over a plate of soft polenta and covered with thin shavings of Parmesan cheese.

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