Easy Baked Artichokes
2 large fresh lemons, juiced
2 tablespoons olive oil
1 cup – 2 cups water
6 cloves garlic, peeled and minced
Herbs (can use dried or fresh)
Dried: ¼ teaspoon thyme, ¼ teaspoon smoked paprika
Fresh: 3 sprigs Rosemary or Thyme
Salt and pepper, to taste
- Heat oven to 425°F.
- Prep the artichokes:
Use a knife to slice off the bottom 1/2-inch of the artichoke stems, and the top 1 inch of the artichoke.
Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes under water.
- Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke.
- Trim about 1/4/-inch off the pointy tips of each of the artichoke leaves – optional but recommended. The tips are spikey and can poke you *see note below to avoid artichokes browning
- Place the artichoke halves in a baking dish. Brush the cut sides of the artichokes evenly with the olive oil. Then fill the cavities evenly with the garlic and season with salt and pepper.
- Flip the artichokes over, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper. Pour water into the baking dish, submerging the artichokes about 1/3 – ½ way. Place herbs throughout water.
- Cover dish tightly with tinfoil and bake for 45 minutes. Take aluminum foil off and bake another 10 minutes. Keep an eye on the water throughout the cooking process. Artichokes are done once the leaves are tender and easily pull off.
- Place artichokes on a plate and add a squeeze of fresh lemon juice. Serve the roasted artichokes warm with your desired dipping sauce.
- Note: Artichokes can easily brown after being cut and exposed to air. Grab a bowl of cold water and add fresh lemon juice. After prepping the raw artichokes, place in the lemon water. Take them out once you are ready to stuff and bake.
- For tips on making a dipping sauce, be sure to watch Angela’s cooking class here!