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  • Writer's pictureMomma

Roasted Artichokes

Updated: Aug 8, 2020

Artichokes make for a stunning presentation. They are just as much about the experience as they are about the taste. They do require some prep time and need some time in the oven, so be sure to start early.

Artichokes are low in calories and fat and high in dietary fiber, vitamin C, vitamin K and vitamin B-complex. Serve with melted butter or aioli alongside a whole roasted chicken to really impress your guests or indulge alone while binging Netflix...I won't judge.

How to choose artichokes:

Artichokes taste best in spring, but you can find suitable artichokes any time of year. Choose artichokes that have bright, thick leaves that are tightly packed together. They should squeak a little when you squeeze them. Avoid artichokes that have open, dry, or split leaves.


Serves: 4 (If you're multiplying or diving this, you'll need 1 per person)

Prep time: 30 minutes

Cook time: 1 hour and 20 minutes

What you need:

Food items:

Artichokes, 4

2 Lemons or bottled lemon juice

Oil, any kind will do

Garlic salt


NOTE: You can substitute fresh chopped garlic and salt


Sharp, sturdy knife (preferably long like a meat or bread knife)

Kitchen shears or heavy-duty scissors

Cutting board

Aluminum foil

How to:

Preheat your oven to 425.

How to serve:

You can serve with melted butter and a wedge of lemon or whip up some garlic aioli. It's good all on its own too.

How to eat an artichoke:

Start by plucking the outside leaves. Dip in your condiment of choice and then use your teeth to scrape off the meat of the leaf. As you near the center, the leaves will start to get thinner and more translucent. They are still edible, but use caution as there may be spines on the tips. Eventually, you'll get to a layer of what appears to be hair (but it's actually under-developed flower petals). Take a spoon and gently scrape it off. What you have left is the heart, and the whole heart is edible. Enjoy!

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