America’s Test Kitchen’s Roasted Artichokes with Lemon and Basil

This roasted artichoke dish from America’s Test Kitchen’s “The Complete Plant-Based Cookbook” comes together in a flash at any time of year — yes, really. That’s because it relies on frozen artichokes, not fresh ones.

“In most dishes using fresh artichokes, 90 percent of the work involves cleaning them,” the test kitchen editors say.

Frozen artichokes have already been cleaned and prepped, and their only downside is their water content. Preheating a foil-lined baking pan before adding the artichokes helps that extra water evaporate quickly. Tossed in a garlicky lemon-basil vinaigrette, the artichokes are wonderful in pasta, atop pizza or on their own.

Roasted Artichokes with Lemon and Basil

Serves 4

INGREDIENTS

18 ounces frozen artichokes, thawed and patted dry

2 garlic cloves, peeled

3 tablespoons extra-virgin olive oil, divided

1/2 teaspoon table salt

1/8 teaspoon pepper

1 tablespoon lemon juice

1 tablespoon chopped fresh basil

DIRECTIONS

Adjust oven rack to middle position, place aluminum foil–lined rimmed baking sheet on rack, and heat oven to 450 degrees. Toss artichokes and garlic with 2 tablespoons oil, salt and pepper in bowl. Spread vegetables evenly over hot baking sheet and roast until browned around edges, 15 to 20 minutes.

Remove vegetables from oven and let cool slightly. Mince roasted garlic, then combine with lemon juice, basil and remaining 1 tablespoon oil in large bowl. Add roasted artichokes and toss to coat. Season with salt and pepper to taste. Serve.