Roasted Artichokes with Lemon Vinaigrette

13 comments
By

Appears in Cook's Illustrated May/June 2014

The most common way to cook artichokes—in a pot of boiling water—is also the worst. We wanted to add flavor, not wash it away.

SERVES 4

TIME 1¼ hours

Roasted Artichokes with Lemon Vinaigrette

WHY THIS RECIPE WORKS

Artichokes are often steamed, but we find that roasting is the best approach for accentuating their nutty flavor. To ensure artichokes that are fully tender and nicely browned, we trim them one by one, dropping them in lemon water to preven...

Print