As soon as it’s artichoke season, I often make this dish when I’m firing the oven for making bread or pizza. It’s so very simple in both ingredients and technique, you’ll want to make it often. After you’ve baked your bread, throw this dish in the oven for a quick accompaniment to your meal. The heat from the oven slightly caramelizes the outer leaves of the artichokes and the skins of the lemons. You’ll be amazed at how flavorful and sweet artichokes taste cooked this way! The lemons and juices are used to make a dipping sauce.
Recipe information
Yield
serves 4 as a side dish
Ingredients
Preparation
Step 1
Prepare a hot fire (450°F) in a wood-fired oven, or let the oven cool down from a hotter bread bake. Push the pile of embers to the left rear of the oven.
Step 2
Remove a few of the outer leaves from the artichokes. Cut the artichokes in half and remove the chokes. Lightly salt the exposed surface with sea salt. Place the artichokes, cut side down, in a cast-iron skillet. Fill the skillet with 1/2 inch or so of olive oil and add water to bring the liquid level to about 1 inch. Add the lemon pieces in between the artichokes. Place the skillet in the oven about 5 inches from the embers. Roast for 12 to 15 minutes, or until tender. Remove from the oven and place the skillet on a wire rack to cool slightly.
tip
Step 3
Use the juices from the roasting to make a simple aioli to serve with the artichokes, or make a simple dipping vinaigrette by whisking olive oil into the juices.
