WHY THIS RECIPE WORKS?  Roasting artichokes concentrates their delicate, nutty flavor. We prepped the artichokes for the oven by trimming the leaves, halving the artichokes, and removing the fuzzy chokes. Submerging
the prepped artichokes in water and lemon juice kept them from oxidizing, and tossing them with oil and roasting cut side down encouraged browning. Because they have so much surface area, artichokes can dry out and toughen in the oven, so we covered them to let them steam and tenderize in their own juice. The fresh tang of citrus pairs well with artichokes’ earthy flavor, so we roasted some halved lemons alongside the artichokes and used the deeply flavorful juice in a vinaigrette. We whisked the juice with garlic and Dijon before drizzling in and emulsifying some
olive oil to create a bright, intense dressing. If your artichokes are larger than 8 to 10 ounces, strip away another layer or two of the toughest outer leaves. A rasp-style grater makes quick work of turning the garlic into a paste. Serve these either warm or at room temperature.

Serves 4

TOTAL TIME: 1 hour

INGREDIENTS

• 3 lemons
• 4 artichokes (8 to 10 ounces each)
• 9 tablespoons extra-virgin olive oil
• Salt and pepper
• 2 teaspoons chopped fresh parsley
• 1 small garlic clove, minced to paste
• ½ teaspoon Dijon mustard

INSTRUCTIONS

1. Adjust oven rack to lower-middle position and heat oven to 475 degrees.
   • Cut 1 lemon in half, squeeze halves into container filled with 2 quarts water, then add spent halves.
   • Working with 1 artichoke at a time, trim stem to about ¾ inch and cut off top quarter of artichoke.
   • Break off bottom 3 or 4 rows of tough outer leaves by pulling them downward.
   • Using kitchen shears, trim off top portion of outer leaves.
   • Using paring knife, trim outer layer of stem and base, removing any dark green parts.
   • Cut artichoke in half lengthwise, then remove fuzzy choke and any tiny inner purple-tinged leaves using small spoon.
   • Submerge prepped artichokes in lemon water.
2. Coat bottom of 13 by 9-inch baking dish with 1 tablespoon oil.
   • Remove artichokes from lemon water, shaking off excess water.
   • Toss artichokes with 2 tablespoons oil, ¾ teaspoon salt, and pinch pepper; gently rub oil and seasonings between leaves.
   • Arrange artichokes cut side down in prepared dish.
   • Trim ends of remaining 2 lemons, halve crosswise, and arrange cut side up next to artichokes in dish.
   • Cover tightly with aluminum foil and roast until cut sides of artichokes begin to brown and bases and leaves are tender when poked with tip of paring knife, 25 to 30 minutes.
3. Transfer artichokes to serving platter.
   • Let lemons cool slightly, then squeeze into fine-mesh strainer set over bowl, extracting as much juice and pulp as possible; press firmly on solids to yield 1½ tablespoons juice.
   • Whisk parsley, garlic, mustard, and ½ teaspoon salt into juice.
   • Whisking constantly, slowly drizzle in remaining 6 tablespoons oil until emulsified.
   • Season with salt and pepper to taste.
   • Serve artichokes with dressing.