Roasted Baby Artichokes


  • 12 baby artichokes
  • 1 lemon, sliced thin
  • 1/4 cup olive oil
  • 2 cloves garlic, peeled, chopped fine
  • Salt and pepper to taste

Cooking Instructions:

  • Preheat oven to 350°F.
  • Rinse artichokes well under cold water or immerse them repeatedly into water.
  • Set aside a large bowl of cool water mixed with 1/4 cup lemon juice.
  • Drop artichokes into the water as soon as you have trimmed them to prevent browning.
  • Cut stems and the top one-third of each artichoke off.
  • Pull back the leaves until they snap off.
  • Continue to snap them off, turning as you go, until you have reached the pale yellow leaves.
  • Cut the artichokes in half or quarters and place them into the lemon water.
  • In a roasting pan, toss the baby artichokes with lemon slices, olive oil, garlic, salt and pepper.
  • Cover with foil and roast until they are almost tender, about 20 minutes.
  • Uncover and stir, roast another 10-15 minutes or until artichokes begin to turn brown.
  • Serve as a side dish or toss with pasta and Parmesan cheese.


  • 6


  • Easy
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