Roasted Artichokes

Instructions

1. 1

   1Choose artichokes that are 3 to 4 1/2 inches wide. Break off and discard small outer leaves. With a knife, slice off artichoke tips. With scissors, snip thorn tips from remaining leaves. Trim dark base from stem ends and, with a knife, peel coarse fibers from stems and artichoke bottoms. Cut artichokes in half lengthwise, rinse well, and drain briefly.

2. 2

   Choose a pan in which the artichokes fit close together in a single layer (6 halves fit in a 9- by 13-in. pan); if there are large spaces, the juices will scorch.

3. 3

   For each artichoke, pour 1 to 2 tablespoons olive oil into pan and add 1/4 teaspoon dried thyme. Roll artichokes in oil to coat, and turn cut sides down. Slide 1 thin lemon slice and 1 peeled garlic clove under each artichoke half. Seal pan with foil.

4. 4

   Bake in a 375° oven until artichoke bottoms are tender when pierced, 40 to 50 minutes.

5. 5

   Transfer artichokes, cut sides up, to a platter; top with lemon and garlic, and sprinkle with salt to taste. Drizzle artichokes with pan drippings; or add butter and lemon juice (about 1 teaspoon each for each artichoke half) to roasting pan, place over high heat (if container is microwave-safe, put in a microwave oven at full power – 100%) until butter is melted, and drizzle over artichokes. Serve hot or at room temperature.

6. 6

   Combine all ingredients and serve in bowl as dipping sauce for artichoke leaves