Roasted Artichokes Recipe

Prepare artichokes

Preheat oven to 425°F (220°C). Trim each artichoke: cut off the top 1 inch and remove tough outer leaves until you reach lighter, tender leaves. Cut artichokes in half lengthwise. Using a spoon, scoop out the fuzzy choke from the center of each half. Immediately rub the cut surfaces with the halved lemon to prevent browning and to add flavor.

Season

Place artichoke halves cut-side up on a rimmed baking sheet or in a shallow roasting pan. In a small bowl combine 4 tbs olive oil, minced garlic, 1 tsp salt, and 1 tsp black pepper. Brush or spoon this mixture over the cut surfaces and inside the leaf cavities so the garlic oil coats the hearts and leaves.

Roast

Roast the artichokes at 425°F for 25–30 minutes, until the leaves are tender and the cut surfaces are golden. Check at 20 minutes; if edges are browning too fast, tent loosely with foil. Remove from oven and reduce oven temperature to 400°F (200°C) for the baking step.

Prepare sauce

While artichokes roast, warm the 2 cups marinara in a small saucepan over low heat until just simmering. Stir in half of the chiffonade basil (about 6 leaves) and the red pepper flakes if using. Keep warm off the heat.

Assemble for baking

Arrange the roasted artichoke halves cut-side up in a baking dish large enough to hold them snugly. Spoon 2–3 tablespoons of warm marinara onto each artichoke half, spreading slightly into the heart and leaf cavities. Crumble goat cheese evenly over the artichokes, then sprinkle the white cheddar and the optional Parmesan evenly over the top.

Bake briefly

Bake at 400°F (200°C) for 8–12 minutes, until cheeses are melted and lightly browned and the dish is bubbling. For a golden top, place under the broiler for 1–2 minutes while watching carefully to avoid burning.

Finish

Remove from oven and drizzle with 1 tbs extra-virgin olive oil. Scatter remaining chiffonade basil over the artichokes and sprinkle a pinch of salt if needed.

Prepare crostini

While the artichokes are in their final bake, arrange baguette slices on a baking sheet. Brush each slice with olive oil. Toast in the oven (400°F) for 6–8 minutes, turning once, until crisp and golden. Remove and rub the top of each warm crostini with the halved garlic clove for a subtle garlic flavor. Sprinkle lightly with salt to taste.

Transfer baked artichokes to a serving platter. Serve immediately with warm crostini alongside. Provide extra marinara in a small bowl for dipping. Garnish with additional basil leaves and a light dusting of Parmesan if desired.