Garlic and Lemon Roasted Artichokes with Scallion Vinaigrette
4 large artichokes, about 3-4 inches across
2 medium lemons, sliced in half
1/4 cup extra virgin olive oil
6 large cloves garlic, finely chopped
2 teaspoons salt, sea salt or Himalayan salt preferred
Freshly cracked pepper
1 recipe scallion vinaigrette
1. Preheat oven to 400.
2. Cut the stem of the artichoke so there is an inch or two remaining. Cut an inch off the spiky top of the leaves and tear off the tough outer leaves.
3. Take one half of the lemon and rub the inside flesh of the lemon on the cut surfaces and around the outside where you removed the leaves. Then cut the artichokes in half from top to stem. Using a sharp paring knife or a spoon; scrape out the fuzzy interior that sits inside the heart and about 2 layers of the very inside leaves. Rub this with lemon as well and place them all on a baking sheet.
4. Squeeze the lemon juice into a bowl (removing any seeds) and mix in the oil, garlic, salt and pepper. Spoon the mixture in between the leaves over the cut interior. Lay the artichokes cut side down on the baking sheet and coat the outer leaves in oil that has dripped onto the pan. Bake for 30 minutes or until the heart is nice and tender.
5. Serve immediately with the scallion vinaigrette, or without is just fine!
2 teaspoons Dijon mustard
4 tablespoons wine vinegar
4 scallions including green tops, chopped
6 tablespoons chopped fresh parsley
1 1/4 teaspoons lemon juice
1 1/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 cup olive oil
In a small glass or stainless-steel bowl, whisk together the mustard, the rema4 tablespoons vinegar, the scallions, parsley, lemon juice, salt, and the ground pepper. Add the oil slowly, whisking. Serve each artichoke with a small bowl of vinaigrette alongside for dipping.