Roasted Artichokes
Servings 6 servings
Ingredients
- 3 fresh artichokes
- 2 large lemons juiced
- 2 tbsp melted butter
- 6 cloves garlic peeled and roughly chopped
- fresh rosemary to taste minced
- fresh thyme to taste minced
- fresh oregano to taste minced
- fresh sage to taste minced
- Kosher salt
- freshly cracked black pepper
- 1/2 cup water
- 1/2 cup Messina Hof Mourvèdre
Instructions
- Heat oven to 400°F.
- Mix together the fresh herbs, garlic, melted butter, and wine in a small mixing bowl and set aside.
- Use a knife to slice off the bottom 1/2-inch of the artichoke stems, and the top 1 inch of the artichoke globes Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes thoroughly with water.
- Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves. To prevent browning, rub the squeezed lemon rinds all over the entire surface of each artichoke half.
- Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the garlic herb butter and wine mixture. Season with salt and pepper.
- Turn the artichokes over so they are cut side down. Brush the tops of the artichokes with garlic herb butter and wine, and season with salt and pepper.
- Drizzle the remaining butter and wine mixture as well as water into the bottom of the pan with cut artichokes.
- Bake uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.
- Place the tray on a cooling rack. Serve the roasted artichokes warm with melted butter for dipping.