Roasted Artichokes Recipe

Prepare artichokes

Preheat the oven to 425°F (220°C). Trim each artichoke by cutting about 1 inch off the top with a sharp knife and trimming the stem so the artichoke can sit flat. Remove any tough outer leaves near the base. Using kitchen scissors, snip the sharp tips from remaining outer leaves. Immediately rub all cut surfaces with the halved lemon to prevent browning; reserve the squeezed lemon half for the sauce/breadcrumbs.

Halve and clean

Using a sharp knife, slice each artichoke in half lengthwise. With a small spoon or melon baller, scoop out the fuzzy choke from the center of each half and any small purple-tipped inner leaves that are inedible. Rinse quickly under cold water and pat dry.

Season and arrange

Brush the cut sides and outer leaves of each artichoke with 4 tbsp olive oil. Season generously with 1 tsp sea salt and 1 tsp freshly ground black pepper (divide evenly). Place artichoke halves cut-side down in a roasting pan or rimmed baking sheet. Add about 1 cup water to the pan to create steam and keep the bases moist during roasting.

Roast

Roast in the preheated oven for 25–35 minutes, until the leaves are tender when pierced with a knife and the outer leaves are slightly browned. Rotate the pan once halfway through for even cooking. Remove from oven and let rest 5 minutes before serving or finishing with sauce and crumbs.

While artichokes roast, make the sauce: combine 1.5 cups halved tomatoes, 1 minced shallot, 2 tbsp fresh lemon juice, 4 tbsp extra-virgin olive oil, 6 basil leaves (chiffonade), 2 tbsp chopped parsley, and 1 tbsp capers (if using) in a bowl. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity, salt, or oil as desired. Let sit at room temperature for at least 10 minutes to meld flavors.

Toast breadcrumbs

In a small skillet over medium heat, melt 1 tbsp unsalted butter with 1 tbsp olive oil. Add 1 cup breadcrumbs and toast, stirring frequently, until golden and fragrant, about 4–6 minutes.

Finish breadcrumbs

Lower the heat, add 1 minced garlic clove and cook 30 seconds until fragrant (do not brown). Remove from heat and stir in 1 tbsp chopped parsley, 1/2 tsp chopped thyme, 1 tsp lemon zest (from the reserved lemon), 1/4 tsp sea salt and a pinch (1/8 tsp) of freshly ground black pepper. Toss to combine and set aside.

Place each roasted artichoke half on a serving platter. Spoon a generous 1–2 tbsp of sauce vierge over each half (reserve extra sauce for passing). Sprinkle about 2 tbsp of the toasted herb breadcrumbs over each artichoke (adjust to taste). Optionally drizzle a little extra-virgin olive oil and an additional squeeze of reserved lemon over the finished dish.

Serve warm or at room temperature. Provide small forks or seafood picks to pull leaves and enjoy with the sauce and crumbs.