Roasted Artichoke Hearts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Artichokes1 tbsp Olive Oil1 tbsp Garlic Powder1 tbsp Thyme, ground3-4 tbsp Lemon Juice.25 cup of water
Choose artichokes that are 3 to 4 1/2 inches wide (I like the 3 inch better not-tough); break off and discard outer leaves, with a knife, slice off artichoke tips, with scissors, snip thorn tips from remaining leaves.
Trim dark base from stem ends and, with a knife, peel coarse fibers from stems and artichoke bottoms; Cut artichokes in HALF lengthwise,rinse well, and drain briefly. Choose a pan in which the artichokes fit close together in a single layer (6 halves fit in a 9-by 13-inch pan); if there are large spaces, the juices will scorch.
(I used a metal pan lined with release foil) For each artichoke, pour 1 to 2 tablespoons olive oil into pan and add 1/4 teaspoon dried thyme; Roll artichoke in oil and thyme to coat; cut side down.
Sprinkle both sides with garlic powder and squeeze lemon juice all over: Add .25 cup of water for moisture. Steam: Seal pan well with foil.
Bake in a 375°F oven until artichoke bottoms are tender when pierced, 40 to 50 minutes.
Transfer artichokes, cut side up, to a platter; top with lemon slice& garlic and sprinkle with salt to taste. Drizzle artichokes with pan drippings; or add butter and lemon juice. Serve hot or at room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user GOOFYLADY5692.
Trim dark base from stem ends and, with a knife, peel coarse fibers from stems and artichoke bottoms; Cut artichokes in HALF lengthwise,rinse well, and drain briefly. Choose a pan in which the artichokes fit close together in a single layer (6 halves fit in a 9-by 13-inch pan); if there are large spaces, the juices will scorch.
(I used a metal pan lined with release foil) For each artichoke, pour 1 to 2 tablespoons olive oil into pan and add 1/4 teaspoon dried thyme; Roll artichoke in oil and thyme to coat; cut side down.
Sprinkle both sides with garlic powder and squeeze lemon juice all over: Add .25 cup of water for moisture. Steam: Seal pan well with foil.
Bake in a 375°F oven until artichoke bottoms are tender when pierced, 40 to 50 minutes.
Transfer artichokes, cut side up, to a platter; top with lemon slice& garlic and sprinkle with salt to taste. Drizzle artichokes with pan drippings; or add butter and lemon juice. Serve hot or at room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user GOOFYLADY5692.
Nutritional Info Amount Per Serving
- Calories: 47.4
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 20.2 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.4 g
- Protein: 1.0 g
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