Butter Roasted Artichokes with Lemon Thyme Drizzle and Crispy Garlic Chips

Ingredients

• •4 large fresh artichokes
• •1/4 cup unsalted butter, melted
• •1/4 cup olive oil
• •2 lemons, juiced and zested
• •1 tablespoon fresh thyme leaves
• •3 garlic cloves, thinly sliced
• •1 teaspoon sea salt
• •1/2 teaspoon black pepper
• •1/4 cup grated Parmesan cheese (optional, for garnishing)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Prepare a large baking dish or baking sheet by lightly greasing it with olive oil.

2. 2

   Trim the artichokes by cutting off the stems and about 1 inch from the tops. Remove the tough outer leaves and use kitchen shears to trim the sharp tips of the remaining leaves. Cut each artichoke in half lengthwise and scoop out the fuzzy choke using a spoon.

3. 3

   In a large bowl, whisk together the melted butter, olive oil, lemon juice, lemon zest, thyme leaves, sea salt, and black pepper.

4. 4

   Brush the artichoke halves generously with the butter mixture, ensuring the marinade gets between the leaves. Place the artichokes cut side down on the prepared baking dish.

5. 5

   Roast the artichokes in the oven for 40-45 minutes, flipping them halfway through, until they are golden brown and fork-tender.

6. 6

   While the artichokes are roasting, prepare the crispy garlic chips. Heat a small skillet over medium heat and add a drizzle of olive oil. Add the thinly sliced garlic to the skillet and fry until golden and crispy, about 1-2 minutes. Remove with a slotted spoon and set aside on a paper towel to drain.

7. 7

   Once the artichokes are done roasting, transfer them to a serving platter. Drizzle the remaining butter mixture from the pan over the artichokes for extra flavor.

8. 8

   Top the roasted artichokes with crispy garlic chips and, if desired, sprinkle with grated Parmesan cheese for a savory finish. Serve warm and enjoy!