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Roasted Artichoke
  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 1

How to roast and eat whole, garlic-infused artichokes. It's so easy (and delicious)! ...MORE+ LESS-

Girl Versus Dough
November 5, 2014


whole artichoke
Olive oil
garlic cloves or minced garlic
Lemon juice
Pinch of sea salt
Aluminum heavy-duty foil


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  • 1
    Preheat oven to 425°F.
  • 2
    Cut off the top 1-2 inches of the artichoke (it's inedible) and the stem to create a flat base.
  • 3
    Spread about 1 tbsp olive oil on a square of aluminum foil. Place artichoke on foil and spread leaves apart slightly with your fingers.
  • 4
    Place garlic cloves or minced garlic between leaves as much as possible.
  • 5
    Sprinkle top of artichoke with sea salt, a little bit of lemon juice and a drizzling of more olive oil. Cover completely with aluminum foil and place on a lipped baking sheet to catch any potential drippings.
  • 6
    Bake for about 1 to 1 1/2 hours, depending on the size of the artichoke.
  • 7
    Remove artichoke from oven and from foil. Using the pointed edges as your grasping point, scrape the meaty, flat edges of the leaves with your teeth. Keep pulling off leaves until you reach the heart.
  • 8
    Using a fork, scrape the hairy top half of the heart off, exposing the meaty center. Spoon the meaty center out of the base and eat it.

Nutrition Information

No nutrition information available for this recipe

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