Roasted Artichokes

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These smelled sooo good, ya’ll.  I couldn’t wait for them to be done so that I could dig in.  I love artichokes in dishes, but I felt intimidated by the tough exterior and always bought the ones you find in jars.  I decided to take the plunge and buy a couple of artichokes the last time I was in the Farmer’s Market, even though I didn’t know what to do with them.  I do that a lot.  I see a vegetable or fruit that looks interesting, buy it and Google it later to figure out how to prepare it.  Adventures in food is what I call it so I went online and found this recipe on Pinch My Salt’s blog.  I of course adapted it, because I never follow recipes exactly…

What you will need:

Heavy Duty Aluminum Foil (You can also double up with regular aluminum foil if you don’t have the heavy duty kind.)
Lemon Juice
1 Quart of Water
Olive Oil
2 Garlic Cloves
Salt to taste
2 Artichokes


  1. Cut off the stems of the artichokes and remove some of the lower leaves.
  2. Cut off the top 1/3 of the artichoke and use your fingers to loosen up the artichoke.
  3. In a bowl, combine the lemon juice and the water and place each artichoke in the bowl after cutting and loosening.  The lemon juice will stop the oxidation process that makes the leaves start to turn brown.
  4. Once all of the artichokes have been cut open and loosened, remove them one at a time and place on a sheet of the heavy duty aluminum foil.
  5. Using a garlic press, press the garlic cloves and push them down into the leaves.
  6. Drizzle with olive oil and sprinkle with a little salt.
  7. Wrap the foil up and around the artichokes and place them in an oven at 350˚F for an hour and twenty minutes.



When you take them out of the oven, let them rest for a little bit so you don’t burn your tongue.  This method is simple and the best part is that you don’t need any dip to dip them in.  These were the best artichokes I have ever had!






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