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Roast Artichokes with Rosemary and Lemon and Chilli-Olive Butter

Boiled baby artichokes are split and roasted in two ways: with rosemary and lemon, and with spicy chilli-olive butter.

VegetarianSide DishMediterraneanRoastArtichokes

Estimated Nutrition

Per Serving Total
Calories 297.8 kcals 595.6 kcals
Carbohydrates 11.1 grams 22.1 grams
Fat 29.2 grams 58.4 grams
Protein 2.9 grams 5.8 grams
Cook Time
20 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
25
g
Butter
for rosemary lemon version
25
g
Butter
for chilli-olive version
Fruits
1
piece
Lemon
cut in half
0.5
piece
Lemon
juice only
NutsSeeds
2
sprig
Rosemary
fresh
0.5
tsp
Chilli Flakes
OilsFats
15
ml
Extra Virgin Olive Oil
Other
7
piece
Black Olive
pitted
7
piece
Black Olive
pitted
Vegetables
3
piece
Artichoke
baby artichokes, cut in half through the root

Steps

  • Preheat the oven to 200°C.
  • Boil the artichokes in salted water for 6 to 8 minutes and drain.
  • Heat oil and 25g butter in a pan to fry half the artichokes for 2 minutes.
  • Add lemon juice, lemon halves, 7 olives, and rosemary, then roast for 8 minutes.
  • Heat 25g butter and chilli flakes in another pan to fry remaining artichokes.
  • Add lemon juice and 7 olives to the pan and roast for 8 minutes.
  • Serve artichokes across separate plates drizzled with the pan juices.