Get ready to elevate your cooking game with this mouthwatering Roasted Artichokes with Lemon Tarragon recipe that promises to turn even the most skeptical vegetable eaters into instant fans! These golden-brown, crispy artichokes are not just a side dish – they're a gourmet experience that combines the earthy richness of artichokes with the bright, zesty notes of lemon and the delicate, aromatic touch of fresh tarragon. Whether you're looking to impress dinner guests or simply treat yourself to a restaurant-quality dish at home, this recipe is about to become your new culinary obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 medium artichokes
- 2 lemons, halved
- 2 tablespoons olive oil
- 1 tablespoon fresh tarragon, chopped
- Salt and pepper to taste
Instructions
- Prepare the artichokes by trimming the tough outer leaves and cutting off the top inch of each artichoke. Using kitchen scissors, snip off the sharp leaf tips around the artichoke.
- Slice off the stem, leaving about 1/2 inch attached to the base. Carefully cut the artichoke in half lengthwise using a sharp knife.
- Use a spoon to remove the fuzzy choke from the center of each artichoke half, ensuring you scoop out all the fine, inedible fibers.
- Immediately rub the cut surfaces of the artichokes with one of the lemon halves to prevent browning. This will help preserve their bright green color.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Arrange the artichoke halves cut-side up on the prepared baking sheet. Drizzle with olive oil, ensuring each artichoke is evenly coated.
- Squeeze the juice from the remaining lemon halves over the artichokes. Season generously with salt and freshly ground black pepper.
- Sprinkle the chopped fresh tarragon evenly over the artichokes, allowing the herb to settle into the crevices.
- Roast in the preheated oven for 25-30 minutes, or until the edges are crispy and golden brown and the base is tender when pierced with a fork.
- Remove from the oven and let rest for 2-3 minutes. Transfer to a serving platter and garnish with additional fresh tarragon if desired.
- Serve warm as a side dish or appetizer, with additional lemon wedges for squeezing over the roasted artichokes.
Tips
- Preparation is Key: When trimming artichokes, keep a bowl of acidulated water (water with lemon juice) nearby to prevent browning while you work.
- Olive Oil Matters: Use a high-quality extra virgin olive oil to enhance the overall flavor of the dish.
- Even Cooking Hack: Make sure to cut the artichokes as evenly as possible to ensure uniform roasting and prevent some pieces from burning while others remain undercooked.
- Herb Intensity: If you love a more pronounced tarragon flavor, you can add a bit more chopped herb during the last 5 minutes of roasting.
- Doneness Test: The artichokes are perfectly roasted when the edges are crispy and golden, and the base is tender enough to be easily pierced with a fork.
- Serving Suggestion: For an extra touch of elegance, serve with a small dish of garlic aioli or herb-infused olive oil for dipping.
- Make-Ahead Tip: You can prepare the artichokes up to the point of seasoning a few hours in advance and keep them refrigerated, then roast just before serving.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 12g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
