Roasted Artichokes


  • 3 Globe artichokes
  • 2 Large lemons, juiced
  • 2 Tbsp. Olive oil
  • 6 Cloves garlic, peeled
  • Fresh rosemary
  • Coarse sea salt
  • Fresh ground black pepper


  1. Slice off the bottom 1/2-inch of the artichoke stems, and the top 1 inch of the leaves on top. Remove and discard any small leaves toward the bottoms and rinse with water.

  2. Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy “choke” in the middle. Using kitchen shears, trim about 1/4/-inch off the pointy tips of each of the leaves and rub a lemon wedge over the entire surface of each half, to prevent browning.

  3. Place in a baking dish cut-side-up. Brush the cut sides evenly with olive oil then fill the cavities evenly with the garlic, and a few small sprigs of rosemary. Season with salt and pepper.

  4. Flip the artichokes over so that they are cut-side-down, brush the tops with oil, and season with salt and pepper.

  5. Bake uncovered for 15 minutes then cover the pan with aluminum foil and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.

  6. Place the tray on a cooling rack. Carefully remove and discard the herbs and drizzle the artichokes with extra lemon juice.

  7. Serve the roasted artichokes warm with your desired dipping sauce.

No comments yet. Add the first comment

Add Comment

4 Locations to Serve Sonoma County