Tuscan Roasted Artichokes

Tuscan Roasted Artichokes



  • Set the oven rack to the middle position. Preheat to 475ºF
  • Fill a large bowl with water and lemon juice.
  • Prepare artichokes by using a knife to cut off about 1-inch of leaves from the top of the artichoke.
  • Trim the stem by ¾-inches in length. Pull off the bottom 3 to 4 rows of the tough outer leaves.
  • Use kitchen shears to trim any sharp tips on the remaining leaves.
  • Using a small knife, trim the tough dark green outer layer of the stem and base.
  • Cut the artichokes in half through the center.
  • Use a spoon to remove the hairy choke and any purple-colored leaves.
  • Immediately transfer 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 olive oil.
  • Remove the artichokes from the lemon water, shaking off any excess moisture, it’s ok if the leaves are still wet.
  • Place artichokes cut side up in the baking pan. Evenly drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper.
  • Carefully rub the olive oil, salt, and pepper between the artichoke leaves.
  • Flip the artichokes over, cut side down. Cover tightly with foil and then place in the oven.
  • Roast until the cut-sides are golden-brown and the outer leaves and base can be easily pierced with a fork, 25 to 30 minutes.
  • Season artichokes with more salt and pepper and serve warm with lemon wedges.
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