Heirloom Roasted Artichokes Recipe

Trim and prepare

Rinse the artichokes under cold water. Using a sharp knife, trim about 1/2 inch off the top of each artichoke and snip the sharp tips of outer leaves with kitchen shears. Trim the stem flush with the base so artichokes sit flat. Rub the cut surfaces with a halved lemon to prevent browning.

Steam

Place a large pot fitted with a steamer basket or rack over medium-high heat. Add 4 cups water and 2 teaspoons kosher salt. Bring to a boil, then add the artichokes stem-side up to the basket. Cover, reduce heat to medium-low, and steam for 25–35 minutes until an inner leaf pulls away easily and the base is tender when pierced with a knife. Timing depends on size; larger heirloom artichokes may need up to 40 minutes.

Drain and cool slightly

Remove artichokes from the pot and let them cool on a tray until they are comfortable to handle, about 10 minutes. Using a spoon, gently pull out the center choke (the fuzzy purple/white part) from each artichoke and discard it; you can also scoop with a spoon to expose the heart if desired. Pat the artichokes dry inside and out with paper towels.

Preheat the oven to 425°F (220°C). On a rimmed baking sheet, place the steamed artichokes cut-side down or open slightly to expose the inner leaves. Drizzle each artichoke with about 3/4 teaspoon olive oil (total about 3 tablespoons for all), and season evenly with freshly ground black pepper and a light sprinkle of kosher salt. Squeeze the remaining halved lemons over the artichokes for brightness.

Roast in the preheated oven for 12–18 minutes until the edges of the leaves begin to caramelize and deepen in color. Roasting gives a nutty, caramelized note while the interior stays tender. Remove from oven and let rest 5 minutes.

While artichokes roast, melt 6 tablespoons unsalted butter in a small saucepan over low heat until just melted, or gently microwave until melted — do not brown. Stir in 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, and 1 teaspoon fine sea salt. Keep warm at low heat or transfer to a small serving bowl.

In a small bowl, combine 1 cup mayonnaise, 2 tablespoons finely chopped parsley, 1 tablespoon finely chopped chives, 1 tablespoon chopped tarragon or basil (if using), 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 minced small garlic clove, 1 teaspoon Dijon mustard, 3/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir until smooth and taste; adjust salt, lemon, or herbs to preference. Chill until ready to serve.

Arrange the roasted artichokes on a platter. Serve warm with small bowls of warm lemon butter and herb mayo for dipping. Sprinkle artichokes with a light pinch of coarse sea salt or flaked salt and a tablespoon of extra chopped fresh herbs. Offer extra lemon wedges on the side.

How to eat

Pull off individual leaves, dip the meaty base in lemon butter or herb mayo, and scrape the soft flesh with your teeth. Once you reach the heart, cut it into pieces and enjoy with dipping sauces.