Photo: Jack Mathews

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Lemon-Roasted Artichokes
Stuffed artichokes are delicious, but as Jeanine Donofrio shows us in her new book, The Love & Lemons Cookbook, there's beauty in simplicity.

Why this dish isn't the same old: Roast baby artichokes for a half-hour and the leaves will be tender, the cut sides nicely browned; you can eat the entire thing.

The supporting cast: Lemon, olive oil, salt and pepper are all an artichoke really needs.

Get the recipe: Lemon-Roasted Artichokes
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