Wood-Roasted Artichokes

1. 1

   Prepare a hot fire (450F) in a wood-fired oven, or let the oven cool down from a hotter bread bake.

2. 2

   Push the pile of embers to the left rear of the oven.

3. 3

   Remove a few of the outer leaves from the artichokes.

4. 4

   Cut the artichokes in half and remove the chokes.

5. 5

   Lightly salt the exposed surface with sea salt.

6. 6

   Place the artichokes, cut side down, in a cast-iron skillet.

7. 7

   Fill the skillet with 1/2 inch or so of olive oil and add water to bring the liquid level to about 1 inch.

8. 8

   Add the lemon pieces in between the artichokes.

9. 9

   Place the skillet in the oven about 5 inches from the embers.

10. 10

    Roast for 12 to 15 minutes, or until tender.

11. 11

    Remove from the oven and place the skillet on a wire rack to cool slightly.

12. 12

    Use the juices from the roasting to make a simple aioli to serve with the artichokes, or make a simple dipping vinaigrette by whisking olive oil into the juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.