Roasted Artichokes Easy Recipe By The The Plant Based School

We love to cook them together with potatoes to make this recipe one of the best side dishes ever.

Storage

Roasted artichokes are best eaten warm, straight out of the oven, so that they are crunchy on the outside and tender on the inside. If you have any leftovers, warm them up in a preheated oven at 350F or 180C for 10 minutes, or in the microwave for 3 minutes. We add some potatoes to make this recipe even tastier. Artichokes and potatoes go very well together, especially when roasted. Also, since the artichoke are cleaned before cooking them, you can just eat them right off the baking tray.To learn more about artichokes, check out our guide on “how to cook artichokes” which includes our best and easiest artichoke recipes. Place them in a bowl with cold lemon water to prevent them from turning brown.Now preheat the oven to 430F or 220C, and bring the water with the potatoes to a boil. Pre-cook the potatoes for 5 minutes. Then add the artichokes to the boiling water and boil with the potatoes for 5 more minutes. Pre Cooking the potatoes and the artichokes will keep them soft and moist inside once baked.Drain the potatoes and the artichokes and place them onto a baking tray. Season with a generous pinch of salt, some black pepper, some dried herbs and spices like rosemary, mint, and paprika, a drizzle of olive oil, and a couple of cloves of crushed garlic. Toss everything together, then bake for about 15 to 20 minutes, till the potatoes and the artichokes are crispy and golden on the outside, but fully cooked on the inside.Serve as a side with some freshly chopped parsley and a squeeze of lemon juice and your roasted artichokes are ready. They are crisp on the outside, soft and moist on the inside. You will absolutely love artichokes cooked this way!

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