- 2 medium-sized artichokes
- Fine grind sea salt
- Olive oil
- 2 Meyer or eureka lemons, cut into wedges or 1/4’ rounds
Fire oven, and let the temperature fall to 450ºF, or so. Push the coals to one side of the oven.
Remove a few of the outer leaves from the artichokes. Cut the artichokes in half and remove the choke.
Lightly salt the exposed surface with sea salt. Place the artichokes cut side down in a cast iron skillet.
Fill the skillet with 1/2’ or so of olive oil and add water to bring the liquid level to about one inch.
Add the lemon pieces in between the artichokes.
Place the skillet in the oven about 5 inches from the embers.
Roast for about 12-15 minutes or until the artichoke hearts are tender.
Remove from the oven and place the skillet on a rack to cool slightly.
Use the juices from the roasting to:
Make a simple aioli to serve with the artichokes or
Make a simple dipping vinaigrette by whisking olive oil into the juices.
Courtesy Mary Karlin 2006
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