This is a variation on Cindy Pawlcyn's tasty Roasted Artichoke recipe published in her fine book, Big Small Plates. In her opening sentence, Cindy provides the key to this dish:
"The secret trick to this dish is to roast lemons along with the artichokes. As they roast together, the volatile oils in the lemon peel permeate the chokes, and the result is tasty."
ROASTED ARTICHOKES:
Poaching Liquids:
- 7 or 8 small artichokes
- 3 quarts water
- 2 cups white wine
- 1/4 cup freshly squeezed lemon juice
- 1 small onion, diced
- 1 or 2 bay leaves
- 5 peppercorns
- 3 coriander seeds
- 3 cloves garlic
- 2 tablespoons salt
Roasting:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 or 4 lemons, halved
- Salt and freshly ground black pepper
While Cindy recommends using 3 - 4 large (4 - 4 1/2 ") artichokes, I prefer using more smaller (2 1/2 - 3") artichokes trimmed to within an inch of the base of the choke. The smaller size provides more of the meat of the choke with each bite.
Cut the top and stem of each artichoke to within an inch of the bottom of the artichoke.
Put all the poaching liquid ingredients in a large pot and bring to a boil.
Add the artichokes, bring the water back to a boil, and immediately reduce to a simmer.
Cook until the artichokes are tender at the heart (30 - 45 minutes). Test the centers gently with a fork.
Remove the tender artichokes from the water and turn upside down to drain and cool.
When cool to the touch, scoop out and discard the feathery choke and trim any excess woody peel from the outside of the artichoke.
Preparation to this point may be done up to 24 hours ahead.
About 20 minutes before serving, preheat the oven to 500⁰ F.
Heat the 2 tablespoons of olive oil and the butter in a large ovenproof sauté
pan until hot.
Add the lemons, cut side down and the artichokes, cut side up, and cook 1 minute, moving the artichokes around in the pan to get the leaves nicely coated with oil.
Season with salt and pepper
Flip the artichokes over and cook until golden brown, 2 - 3 minutes
Place the pan in the oven to roast 8 - 10 minutes, until the artichokes are caramelized.
Serve with drawn butter or a dipping sauce of your choice (in Big Small Plates, Cindy recommends a delicious sounding Tarragon - Basil Dipping Sauce) and have your guests squeeze the roasted lemon over the artichokes.
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