We love artichokes especially this time of year. Stuffed artichokes are our favorites but this roasted version is a great alternative that saves time when you’re craving artichokes. It has all of the typical ingredients of a stuffed artichoke but we use canned whole artichokes instead of fresh. We roast them until they’re golden and dip them in lemon butter for a delicious and easy dish.
2-3 cans whole artichokes drained
1/4 c olive oil
2-3 tablespoons chopped parsley
1 grated garlic clove
1 lemon juiced
Salt and pepper
2-3 tablespoons panko bread crumbs
4 tablespoons butter or clarified butter melted
Dry the artichokes with paper towels. Mix the olive oil, parsley, garlic, 1/2 lemon, salt, pepper and breadcrumbs in a bowl. Add the artichokes and gently stir to coat. Transfer to a parchment lined baking sheet and bake at 425 for about 20 minutes. Flip over and roast for another 10-12 minutes or until golden. Add the other 1/2 of lemon juice to the melted butter to serve alongside.
