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.

Vegetarian Side Dish Mediterranean Roast Artichokes

Estimated Nutrition

Calories

297.8

kcal / serving

595.6 kcal total

Carbs

11.1g

per serving

22.1 g total

Fat

29.2g

per serving

58.4 g total

Protein

2.9g

per serving

5.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for rosemary lemon version

Butter

for chilli-olive version

Fruits

piece

Lemon

cut in half

NutsSeeds

sprig

Rosemary

fresh

0.5

tsp

Chili Flakes

OilsFats

Extra Virgin Olive Oil

Other

piece

Black Olive

pitted

Vegetables

piece

Artichoke

baby artichokes, cut in half through the root

Method

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.