Tuscan Roasted Artichokes

INGREDIENTS 

• 2 quarts water
• ¼ cup lemon juice
• 3 large artichokes
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 tablespoons Tuscan Herb extra-virgin olive oil, divided
• 8 lemon wedges

 INSTRUCTIONS

• Set the oven rack to the middle position. Preheat to 475ºF
• Fill a large bowl with water and lemon juice.
• Prepare artichokes by using a knife to cut off about 1-inch of leaves from the top of the artichoke.
• Trim the stem by ¾-inches in length. Pull off the bottom 3 to 4 rows of the tough outer leaves.
• Use kitchen shears to trim any sharp tips on the remaining leaves.
• Using a small knife, trim the tough dark green outer layer of the stem and base.
• Cut the artichokes in half through the center.
• Use a spoon to remove the hairy choke and any purple-colored leaves.
• Immediately transfer the cut artichokes cut side down in the lemon water.
• Repeat with the remaining artichokes.
• Coat the bottom of a 13 by 9-inch baking dish with 1 tablespoon of olive oil.
• Remove the artichokes from the lemon water, shaking off any excess moisture, it’s ok if the leaves are still wet.
• Place artichokes cut side up in the baking pan. Evenly drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper.
• Carefully rub the olive oil, salt, and pepper between the artichoke leaves.
• Flip the artichokes over, cut side down. Cover tightly with foil and then place in the oven.
• Roast until the cut-sides are golden-brown and the outer leaves and base can be easily pierced with a fork, 25 to 30 minutes.
• Season artichokes with more salt and pepper and serve warm with lemon wedges.