Roasted Artichoke Recipe

Prepare artichokes

Preheat oven to 400°F (200°C). Trim the artichokes: using a sharp knife, cut about 1 inch off the top of each artichoke and trim the stem flush. Remove any small tough outer leaves near the base. Using kitchen shears, snip the sharp tips from remaining outer leaves. Immediately rub cut surfaces with half a lemon to prevent browning.

Halve and season

Slice each artichoke in half lengthwise. Using a spoon, remove the fuzzy choke and any small inner purple leaves. Place halves cut-side up on a baking sheet. Drizzle with 3 tbs olive oil, sprinkle with 1 tsp kosher salt and 1 tsp black pepper, and tuck the 2 halved garlic cloves among the artichokes. Squeeze the remaining half lemon over the artichokes.

Roast

Roast in the preheated oven for 30–40 minutes, until the outer leaves are crisped and the hearts are tender when pierced with a knife. Rotate the pan once midway through for even browning. Remove from oven and let rest while you make the sauces.

While artichokes roast, whisk together 1 cup fresh orange juice, 2 tbs fresh lemon juice, 1 tbs honey, 1 tsp white wine vinegar, and the minced shallot in a small bowl. Slowly whisk in 2 tbs olive oil to emulsify. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust acidity or sweetness as desired. Refrigerate or hold at room temperature until serving.

Make roux

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add 1 minced garlic clove and sauté 30 seconds until fragrant (do not brown). Stir in 1 tbs all-purpose flour and cook 1 minute, stirring, to remove the raw flour taste.

Finish fondue

Slowly whisk in 1 cup whole milk, bringing the mixture to a gentle simmer and cooking until slightly thickened, about 2–3 minutes. Reduce heat to low. Gradually add 1/2 cup grated Parmesan and 1/2 cup grated Pecorino Romano, stirring constantly until smooth and melted. Season with 1/4 tsp freshly ground black pepper, 1/4 tsp salt (adjust to cheese saltiness), and a pinch (1/8 tsp) of grated nutmeg if using. If sauce is too thick, thin with up to 2 tbs additional milk. Keep warm over very low heat, stirring occasionally so it does not separate.

Place roasted artichoke halves on a serving platter. Spoon a little citrus sauce into small dipping bowls or drizzle lightly over the cut side of each artichoke (reserve extra for dipping). Ladle or spoon warm Parmesan-Pecorino fondue alongside or over the artichoke hearts — a thin coating is ideal so it complements rather than overwhelms the artichoke.

Scatter 2 tbs chopped fresh mint over the plated artichokes, and sprinkle the extra 2 tbs grated Parmesan on top for texture. Serve with lemon wedges on the side for squeezing and provide extra citrus sauce and fondue for dipping. Serve immediately so fondue remains warm.