Roasted Artichokes (Aginares)

Roasted Artichokes (Aginares)

Oven-roasted artichokes turn tender and nutty, bathed in lemon, garlic, and olive oil.

Total 1 hr 35 min Makes 4 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This Greek-style preparation trims whole artichokes and roasts them low with lemon juice, garlic, and plenty of olive oil until the leaves soften and the hearts turn creamy. It makes a simple vegetable side or meze, served warm or at room temperature with crusty bread to soak up the pan juices.

Ingredients

  • 4 large artichokes, trimmed and halved
  • 1 lemon, juiced
  • 1/2 cup olive oil
  • 6 garlic cloves, thinly sliced
  • 1/2 cup water
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, cut into wedges, for serving

Method

  1. Fill a large bowl with water and the juice of half a lemon. Trim the artichoke stems, snap off the tough outer leaves, and cut about 1 inch off the top. Halve each artichoke lengthwise and scoop out the fuzzy choke with a spoon.

  2. As each artichoke half is cleaned, drop it into the lemon water to prevent browning.

  3. Preheat the oven to 375°F (190°C).

  4. Drain the artichoke halves and arrange them cut-side up in a 9x13-inch baking dish.

  5. Scatter the sliced garlic over and between the artichokes, then drizzle with olive oil and the remaining lemon juice.

  6. Pour the water into the dish, then sprinkle the artichokes with dill, oregano, salt, and pepper.

  7. Cover the dish tightly with foil and roast until the artichokes are tender when pierced at the base, about 60 minutes.

  8. Remove the foil and roast uncovered until the cut edges turn golden and the liquid reduces slightly, about 15 minutes more.

  9. Let the artichokes rest in the dish for 5 minutes, then serve warm with the pan juices spooned over and lemon wedges on the side.

Rate this recipe

★ 4.3 (1)

Roasted Artichokes (Aginares)

This Greek-style preparation trims whole artichokes and roasts them low with lemon juice, garlic, and plenty of olive oil until the leaves soften and the hearts turn creamy. It makes a simple vegetable side or meze, served warm or at room temperature with crusty bread to soak up the pan juices.

1 hr 35 min 4 servings 210 cal

Ingredients

  • 4 large artichokes, trimmed and halved
  • 1 lemon, juiced
  • 1/2 cup olive oil
  • 6 garlic cloves, thinly sliced
  • 1/2 cup water
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, cut into wedges, for serving

Method

  1. 1

    Fill a large bowl with water and the juice of half a lemon. Trim the artichoke stems, snap off the tough outer leaves, and cut about 1 inch off the top. Halve each artichoke lengthwise and scoop out the fuzzy choke with a spoon.

  2. 2

    As each artichoke half is cleaned, drop it into the lemon water to prevent browning.

  3. 3

    Preheat the oven to 375°F (190°C).

  4. 4

    Drain the artichoke halves and arrange them cut-side up in a 9x13-inch baking dish.

  5. 5

    Scatter the sliced garlic over and between the artichokes, then drizzle with olive oil and the remaining lemon juice.

  6. 6

    Pour the water into the dish, then sprinkle the artichokes with dill, oregano, salt, and pepper.

  7. 7

    Cover the dish tightly with foil and roast until the artichokes are tender when pierced at the base, about 60 minutes.

  8. 8

    Remove the foil and roast uncovered until the cut edges turn golden and the liquid reduces slightly, about 15 minutes more.

  9. 9

    Let the artichokes rest in the dish for 5 minutes, then serve warm with the pan juices spooned over and lemon wedges on the side.