Roasted Seitan with Artichoke

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the seitan steaks dry with paper towels and season both sides generously with salt and pepper.

   Tip: Drying the seitan helps it develop a golden crust when roasted.

2. 2

   Heat 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the seitan steaks and sear for 3-4 minutes per side until golden brown. Transfer to a plate.

   Tip: Don't move the seitan while searing—let it develop color undisturbed.

3. 3

   In the same skillet, add the remaining 2 tablespoons of olive oil. Add the halved artichoke hearts cut-side down and sear for 3-4 minutes until lightly caramelized. Season with salt and pepper.

   Tip: Searing the artichokes first ensures they won't steam but roast to golden perfection.

4. 4

   Scatter the minced garlic, rosemary sprigs, and thyme sprigs around the artichokes. Return the seitan steaks to the skillet, nestling them among the artichokes.

   Tip: Arranging everything in one pan creates beautiful plating and combined flavors.

5. 5

   Transfer the entire skillet to the preheated oven and roast for 20-25 minutes until the artichokes are tender and the seitan is heated through.

   Tip: The vegetables should be fork-tender and lightly charred at the edges.

6. 6

   Remove the skillet from the oven. Carefully pour the white wine and vegetable broth into the pan around the seitan and artichokes, avoiding the vegetables where possible.

   Tip: Adding liquid after roasting prevents the vegetables from steaming.

7. 7

   Return to the stovetop over medium-high heat. Simmer the liquid for 5-6 minutes, stirring occasionally, until slightly reduced and slightly thickened. Remove the herb sprigs.

   Tip: The sauce should coat the back of a spoon lightly when ready.

8. 8

   Finish the dish by stirring in the fresh lemon juice, lemon zest, and capers. Taste and adjust seasoning with additional salt and pepper if needed.

   Tip: The bright acidity of the lemon perfectly balances the earthy artichokes and hearty seitan.

9. 9

   Divide the seitan steaks and artichoke hearts among four plates, drizzle generously with the pan sauce, and serve immediately.

   Tip: Serve with crusty bread to soak up the delicious lemon-wine reduction.