• Jessie

Okie Roasty Artichokie

This is my favorite artichoke recipe! I hope you enjoy it as much as I do!


  • 2 quarts water

  • 1/4 cup lemon juice

  • 3 large artichokes

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 3 tablespoons extra-virgin olive oil, divided

  • 8 lemon wedges

  • Aluminum foil

  • Optional: garlic powder, paprika, or any other spices/herbs you enjoy


  1. Set oven rack to middle position and preheat to 475 degrees Fahrenheit (246 degrees Celsius).

  2. Fill a large bowl with water and lemon juice.

  3. Prepare artichokes by using a knife to cut off about 1 inch of leaves from the top of the artichoke.

  4. Trim the stem to 3/4 inches in length. Pull off the bottom 3-4 rows of the tough outer leaves.

  5. Use kitchen scissors to trim any sharp tips on remaining leaves.

  6. Cut the artichokes in half through the center.

  7. Use a spoon to remove the hairy choke and any purple colored leaves with the pointy tips.

  8. Immediately transfer the cut artichoke cut-side down in the lemon water. This prevents them from turning brown.

  9. Repeat with remaining artichokes.

  10. Coat bottom of a baking pan with 1 tablespoon of olive oil.

  11. Remove the artichokes from the lemon water, shaking off excess moisture. It's totally okay if the leaves are still wet.

  12. Place artichokes cut-side up in the baking pan. Evenly drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper.

  13. Optional: add extra spices and/or herbs.

  14. Carefully rub the oil and seasonings between the artichoke leaves.

  15. Flip the artichokes over, cut-side down in the pan. Cover tightly with foil and place in the oven.

  16. Roast until the cut-sides are golden brown and outer leaves and base can be easily pierced with a fork, about 25-30 minutes.

  17. Once done, season with more salt, pepper, etc., and serve with warm lemon wedges.

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