Mediterranean Roasted Artichokes

Preheat the oven to 400°F (200°C).

Prepare the artichokes: Cut off the top third of each artichoke and trim the stem to about 1 inch. Remove the tough outer leaves and rub the cut surfaces with lemon juice to prevent browning.

Place the artichokes in a large bowl of water with the juice of one lemon to keep them from discoloring.

In a roasting pan, arrange the artichokes upright. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and black pepper.

Tuck the whole garlic cloves and shallot slices between the artichoke leaves.

Cover the pan with foil and roast in the preheated oven for 25 minutes.

Remove the foil and continue roasting for an additional 15 minutes, or until the artichokes are tender and the leaves can be easily pulled away.

While the artichokes are roasting, prepare the vinaigrette: In a small bowl, combine the remaining 2 tablespoons of olive oil, fresh dill, and lemon juice. Season with salt and black pepper to taste.

Once the artichokes are done, remove them from the oven and drizzle with the prepared vinaigrette.

Sprinkle crumbled feta cheese and capers over the artichokes before serving.

Serve warm as a main dish or side, accompanied by crusty bread to enjoy the flavorful juices.

Tips: For a more intense flavor, marinate the artichokes in the vinaigrette for 30 minutes before roasting. Ensure the artichokes are tender by testing with a knife; it should insert easily into the base.

Tags: Mediterranean, Vegetarian, Artichoke, Healthy

calories_per_serving: 180