Recipes

Oven-Roasted Artichokes with Lemon, Orange Juice and Garlic

:20 min

:65 min

Serves 6 to 8

4 fresh artichokes or 1 pkg (14 oz) frozen artichoke bottoms

2 lemons

1/3 cup + 2 tbsp Longo’s Extra Virgin Olive Oil, divided

3/4 tsp salt (approx.)

1/2 tsp pepper (approx.)

2 heads garlic

1 orange, juiced

1/4 cup white wine

8 sprigs fresh Longo’s Thyme

•Trim bottoms of artichokes and peel stems, leaving stems intact and attached. Halve artichokes lengthwise; lay flat on cutting board. Using a sharp paring knife, cut out and discard chokes, leaving hearts intact. Remove hard inner leaves. Place, cut side up, in large gratin dish.
•Slice both lemons in half. Juice 1 lemon. Cut remaining lemon halves into 4 pieces each. Brush half of the lemon juice all over artichokes. Place lemon quarters in cavity, cut side up, of each artichoke. Drizzle 1/3 cup of the olive oil all over. Sprinkle with salt and pepper.
•Trim top off 1 head of garlic. Add to gratin dish, cut side down. Remove and peel garlic cloves from second garlic head; scatter in dish. Pour orange juice and wine into dish. Nestle thyme sprigs in between artichoke halves.
•Cover dish tightly with foil. Roast in centre of preheated 425°F oven for about 45 minutes or until artichokes and garlic are tender. Let cool slightly. Remove thyme sprigs. Squeeze garlic pulp into small bowl. Add roasted garlic cloves. Mash with remaining 2 tbsp olive oil and 2 tbsp lemon juice. Season with salt and pepper. Serve alongside artichoke halves.

Per serving: 110 calories