Lemony Steam-Roasted Artichokes with Garlic and Cherry Tomatoes
  • 2 large artichokes
  • 1 head garlic, cloves peeled and minced
  • 3 lemons
  • ½ pint cherry tomatoes (about a cup), halved if large
  • ¼ cup extra virgin olive oil
  • ⅓ cup white wine (or dry vermouth, or broth)
  • ⅓ cup additional water or broth
  • 1½ teaspoons kosher salt
  • 2 teaspoons dried italian herb mixture
  • ¼ teaspoon crushed red pepper
  • freshly ground black pepper
  1. Preheat oven to 375˚F.
  2. Prepare the artichokes:
  3. Fill a large bowl with cold water and add the juice of one of the lemons, about 2 tablespoons. Cut off the top inch of one artichoke, and the bottom of the stem, leaving an inch or so of the stem intact. Using kitchen scissors, cut off the tips of the leaves. Cut the artichoke in half lengthwise. Place one half in the acidulated water while you work with the remaining artichoke.
  4. On a cutting board, smash the garlic and one teaspoon of the salt into a paste using the side of a chefs knife. Put the garlic paste into a small bowl. Juice one of the remaining lemons into the bowl. Cut off the peel of the remaining lemon (top and bottom first, then cut off the sides in sheets, making sure to remove the white pith). Chop the peeled lemon, discarding the seeds, and add to the bowl. Add the olive oil, dried herbs, crushed red pepper, and a few grindings of black pepper. Whisk everything together.
  5. Rub every surface of each artichoke half with the garlic oil mixture, making sure to push some of it in between the leaves. Arrange the artichokes face down in a dutch oven (a roasting pan or casserole dish will work too). Scatter the cherry tomatoes over top, and use your fingers to toss them around, trying to coat them with some of the oil mixture that has settled in the pan. Pour the white wine or vermouth into the bottom of the pan along with the additional ⅓ cup broth or water.
  6. Roast, covered, in the oven at 375˚F for 35-45 minutes, or until the outside leaves easily pull away from the artichoke.
  7. Serve with lemon-garlic aioli or your other favorite dipping sauce.
Recipe by Spoon With Me at https://spoonwithme.com/lemony-steam-roasted-artichokes-with-garlic-and-cherry-tomatoes/