Makes 4 servings
4 jumbo artichokes
Juice of one lemon
¼ cup California COOC-certified extra virgin olive oil
1 tablespoon minced garlic
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
¼ teaspoon cayenne powder
Black pepper to taste
Freshly grated Parmesan cheese
Pre-heat oven to 400 °F. Fill a large bowl with cold water; pour in lemon juice. Slice off tops of artichokes; 1-1 ½ inches which gets rid of most of the sharp points (cut off others) and an 1/8 inch off the bottom of the stems. Cut them in half and scoop out thistle with a grapefruit spoon. After trimming and cutting, place in lemon juice and water.
Mix olive oil, chopped herbs and spices. Pour into roasting pan. Drain artichokes and pat with paper
towels to dry.
Place artichokes in roasting pan, turning to coat evenly with oil.
Roast uncovered for about 25 minutes. Turn artichokes over and roast for another 15 – 20 minutes till very well done. (Can spray with olive oil cooking spray after turning.)
Sprinkle with Parmesan cheese, if desired.
Recipe shared with permission from D’Oliva Olive Oil.