Roasted Artichokes (v) Recipe

Trim and halve

Preheat oven to 400°F (200°C). Fill a large bowl with cold water and the juice of 1 lemon. Trim the artichokes: remove tough outer leaves, cut about 1 inch off the top, trim stem flush and peel tough outer skin from the stem. Immediately rub cut surfaces with the remaining lemon or drop into lemon water to prevent browning. Using a sharp knife, halve each artichoke lengthwise and scoop out the fuzzy choke with a small spoon if present.

Par-cook

Bring a large pot of salted water to a simmer. Add halved artichokes and simmer 8–10 minutes until slightly tender but not falling apart. Drain well and pat dry with paper towels.

Prepare filling

In a bowl, combine the goat cheese, grated white cheddar (reserve 1/4 cup for topping), chopped basil (reserve a few leaves for garnish), minced garlic, 2 tablespoons olive oil, salt and black pepper. Mash and stir until smooth but still slightly textured. If the mixture is very stiff, add up to 1 tablespoon olive oil to loosen.

Stuff artichokes

Place par-cooked artichoke halves cut-side up in a lightly oiled baking dish large enough to hold them in a single layer. Spoon about 1 to 1 1/2 tablespoons of the cheese-basil filling into the cavity of each artichoke half, pressing gently so the filling nestles into the leaves and center. Spoon about 1 tablespoon of marinara sauce over each filled half (or distribute evenly across halves). Sprinkle reserved 1/4 cup white cheddar and 1/4 cup grated Parmesan evenly over all artichoke halves. Drizzle remaining olive oil (about 2 tablespoons) over the artichokes and finish with a light grind of black pepper and a pinch of salt if desired.

Roast

Cover the baking dish loosely with foil and roast in the preheated 400°F (200°C) oven for 15 minutes. Remove foil and roast an additional 10–12 minutes until the cheese is melted, bubbling, and edges of the artichoke are golden. For extra color, broil 1–2 minutes while watching closely.

While artichokes roast, arrange baguette slices on a baking sheet. Brush each side lightly with butter or olive oil. Toast in the oven (or under broiler) for 6–8 minutes at 400°F, flipping once, until crisp and golden. If using broiler, watch carefully to avoid burning.

Optionally rub warm crostini with a cut garlic clove for extra flavor.

Remove roasted artichokes from oven and let rest 2–3 minutes. Transfer to a serving platter or serve directly from the baking dish. Sprinkle with chopped fresh basil, a light dusting of red pepper flakes if desired, and additional grated Parmesan to taste. Serve warm with crostini alongside for scooping the filling and marinara.