We always have jars of marinated artichoke hearts, and it takes a long time to use them all. Rachael Ray has an interesting recipe, which we have modified.
Serves 4
Pre-heat the oven to 475F (245C)
3 cups (600 g) artichoke hearts or 24 ounces (340 g) frozen, thawed and squeezed dry
3 Tbs. (45 ml) olive oil
1 organic lemon, cut into fourths lengthwise, then thinly sliced
1 shallot, cut into 1/4-inch (6 mm) slices
5 chopped organic cloves of garlic
1 Tbs. (15 g) chopped rosemary or 1 tsp. of dry
grated (dairy-free) hard cheese for garnish
1. On a backing sheet, toss the artichokes, oil, lemon, shallot, garlic, and rosemary.
2. Arrange in even layers on the sheet.
3. Roast, tossing occasionally, until browned and crisp.
(a) Using frozen, roast about 25 minutes.
4. Remove, drizzle with oil.
5. Top with cheese.
