This dish is just as good at room temperature as it is hot, and you'll probably want to double it to be sure you have leftovers for tossing with pasta or rice, topping pizzas, or mixing into frittatas. You can speed things up considerably by using frozen artichoke hearts, though the results may be disappointing.


  • ½ cup freshly-squeezed lemon juice, (3-4 lemons)
  • salt and freshly ground black pepper
  • 3 cups artichoke hearts, (from about 6 artichokes)
  • ¼ cup extra virgin olive oil
  • 1 tbsp minced garlic
  • chopped parsley leaves, for garnish


1. Preheat the oven to 425°F.
2. Put the lemon juice in a bowl with ½ cup water and sprinkle with a little salt and pepper.
3. Cut the bottom off the artichokes and save the leaves for another use (don't bother to remove the choke from them now). Trim the bottoms to reveal the heart. As you finish each artichoke, cut the heart into thick slices and toss them with the lemon water.
4. Put the oil in a large, ovenproof skillet or roasting pan, and set it in the oven. When the oil gets hot, transfer the artichoke slices and garlic to the pan and toss to coat in the oil. (Save the lemon water.) Roast until the slices release from the pan, 10 minutes or so, then turn them and continue roasting until tender, another 10 minutes.
5. Transfer the artichokes from the pan to a serving platter and set the pan over medium‐high heat. Add about a cup of the lemon water and stir up any brown bits from the bottom of the pan. Cook for a few minutes, until the mixture thickens a bit, stir in the parsley, then taste and adjust the seasoning. Pour the sauce over the artichokes and serve immediately or at room temperature.


Other vegetables you can use: any winter squash, which will make things easier (and probably less expensive).


Mark Bittman






European : Western