Roasted Artichokes With Vegan Garlic Butter
Amanda/ Mindful Avocado
- 3 fresh artichokes
- 3 tablespoons olive oil
- salt to taste
- pepper to taste
- 2 lemons
- 6 sprigs rosemary
- 1/2 stick (1/4 cup) vegan butter – MELT, Earth Balance or Miyoko’s
- 6 cloves garlic peeled
Preheat oven to 400° F. Fill a bowl with cool water and squeeze lemon juice from 1 lemon into the water. Put the peels in, too.
Cut the artichokes: Trim the end of the artichoke and remove loose leaves on the bottom. Using kitchen shears, trim pointy ends of the leaves. Be careful as they are sharp! Cut the artichoke in half and use a spoon to remove the fuzzy “choke”. Quickly place artichoke halves in the bowl of lemon water face down. This is to prevent them from browning as artichokes brown very quickly when in contact with air. Continue the process for other artichokes.
Place each artichoke half in a 9×13″ baking dish cut side up. Do not shake off excess water. Leaving them with water steams them and makes them more tender. Brush with olive oil and sprinkle with salt and pepper.
Cut the other lemon into 6 slices and place 1 lemon slice on top of each artichoke half. If there’s any leftover lemon, squeeze it over the artichokes. Place a rosemary sprig and 1 garlic clove on top of each artichoke half.
Carefully flip over each artichoke half so the cut side is facing down. Brush the tops of the artichokes with more olive oil and sprinkle with salt and pepper. Cover and bake for 45 minutes. You can test the doneness by pulling off a leaf. If it comes off easily, the artichokes are ready.
Once artichokes have baked, remove them from the oven and remove the roasted garlic cloves.
Mash the garlic with a mortar and pestle or the side of a knife. Melt vegan butter and mix in the roasted garlic. As the butter sits, the garlic will infuse into the butter more.