Ingredients

• 1 lemon
• 2 small artichokes
• 1 teaspoon water
• 1 teaspoon extra-virgin olive oil
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper , plus more for garnish
• 0.25 cups butter
• 1 clove garlic , grated
• 1 tablespoon fresh parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Trim 1 inch from tips of artichokes. Trim stems and sharp leaf tips. Halve artichokes lengthwise; use a spoon to scoop out chokes. Rub cut sides with 1 lemon half; cut lemon half into wedges. Drizzle cut sides of each artichoke half with water and extra-virgin olive oil. Sprinkle with salt and black pepper.
3. 3 Cut remaining lemon half into 4 slices. Top each artichoke half with a lemon slice and tightly wrap each half in foil. Put foil packets in a baking pan. Bake until artichokes are tender at the base, about 45 minutes.
4. 4 Melt butter and garlic in a small saucepan over low heat. Stir in parsley. Serve artichokes with lemon wedges and herb butter. Sprinkle with pepper.

Nutrition per serving