Halve the artichoke lengthwise and scoop out the furry choke. Rub with the remaining lemon half and add to the bowl of lemon water. Preheat the oven to 400°. In a saucepan of simmering water ...

Make sure to brush anywhere you trim up with the open face of a lemon half — artichokes ... perhaps. Artichokes pair well with roasted vegetables, like this recipe for oven-braised artichokes ...

Meanwhile, make the avocado and roast hazelnut salsa ... Preheat the oven to 200°C/gas 6. Leave the artichokes whole or cut in half lengthways, if large. Toss the Jerusalem artichokes with ...

Preheat oven to 425°F. Juice lemon into a bowl of water; add rinds to bowl. Working one at a time, trim 1/3 off top of artichoke. Trim stem, remove thick outer leaves, and cut in half.

Preheat the oven to 180C/350F/Gas 4. Pull off the tough outer leaves from each artichoke and cut off the stalks. Trim off the tops of the leaves with a pair of kitchen scissors and rub each ...

Fill a large bowl with water and squeeze in the lemon juice from one of the lemons, keeping the lemon halves to rub ... with a lid on until artichokes are just soft. Heat oven to 200C.

6. Remove the pan from the oven and remove the lid or foil. Stir the artichokes into the rice. Set the chicken thighs on top, skin sides up. Brush with the reserved lemon mixture. 7. Roast ...

Preheat oven to 425°F. Juice lemon into a bowl of water; add rinds to bowl. Working one at a time, trim 1/3 off top of artichoke. Trim stem, remove thick outer leaves, and cut in half. Use a spoon ...