Tuscan Roasted Artichokes

Name: Tuscan Roasted Artichokes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: American/Mediterranean Inspired
Ingredients: 2 quarts water; 1/4 cup lemon juice; 3 large artichokes; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 3 tablespoons Tuscan Herb Premium Olive Oil, divided; 8 lemon wedges

August 22, 2022

Tuscan Roasted Artichokes made with Tuscan Herb Premium Olive Oil from The Little Shop of Olive Oils

These Tuscan Roasted Artichokes are simple, savory, and full of flavor. Fresh artichokes are trimmed, seasoned, and roasted until the cut sides are golden brown and the leaves are tender enough to pull apart and enjoy.

Tuscan Herb Premium Olive Oil adds a savory Italian-style herb flavor that pairs beautifully with the artichokes. Serve them warm with lemon wedges for a bright, simple side dish that feels a little special without being complicated.

Why You’ll Love This Recipe

It turns fresh artichokes into a flavorful roasted side dish.
Tuscan Herb Premium Olive Oil adds savory herb flavor without extra seasoning.
The lemon water helps keep the artichokes bright while you prep them.
They are perfect with chicken, seafood, pasta, steak, or a spring dinner.

Serving Ideas

Serve these Tuscan Roasted Artichokes warm with lemon wedges, grilled chicken, roasted fish, pasta, steak, or a fresh salad. They also make a great side dish for spring dinners, Easter, or any meal where you want something simple and a little different.

Shop the Flavor

This recipe features Tuscan Herb Premium Olive Oil from The Little Shop of Olive Oils.

Stop by our Franklin, MA shop or order online to bring this savory, herb-filled olive oil into your next roasted vegetable dish.

Tuscan Roasted Artichokes

The Little Shop of Olive Oils

Servings

Prep Time

20 minutes

Cook Time

25 minutes

Calories

105

Cuisine

American/Mediterranean Inspired

Ingredients

2 quarts water
1/4 cup lemon juice
3 large artichokes
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons Tuscan Herb Premium Olive Oil, divided
8 lemon wedges

Directions

Set the oven rack to the middle position.
Preheat the oven to 475°F.
Fill a large bowl with the water and lemon juice.
Prepare the artichokes by using a knife to cut off about 1 inch of leaves from the top of each artichoke.
Trim the stem by about 3/4 inch.
Pull off the bottom 3 to 4 rows of tough outer leaves.
Use kitchen shears to trim any sharp tips from the remaining leaves.
Using a small knife, trim the tough dark green outer layer from the stem and base.
Cut each artichoke in half through the center.
Use a spoon to remove the hairy choke and any purple-colored leaves.
Immediately place the cut artichokes cut-side down in the lemon water.
Repeat with the remaining artichokes.
Coat the bottom of a 13 by 9-inch baking dish with 1 tablespoon of Tuscan Herb Premium Olive Oil.
Remove the artichokes from the lemon water, shaking off any excess moisture. It is okay if the leaves are still wet.
Place the artichokes cut-side up in the baking dish.
Drizzle evenly with the remaining 2 tablespoons of Tuscan Herb Premium Olive Oil.
Sprinkle with kosher salt and black pepper.
Carefully rub the olive oil, salt, and pepper between the artichoke leaves.
Flip the artichokes over so they are cut-side down.
Cover the baking dish tightly with foil.
Roast for 25 to 30 minutes, or until the cut sides are golden brown and the outer leaves and base can be easily pierced with a fork.
Season with more salt and pepper, if desired.
Serve warm with lemon wedges.