The true life food blog of a home cook, self-proclaimed foodie, vino obsessed, pump wearing diva; who shows her LOVE through her food.

Garlic Roasted Artichokes


The farmer’s markets are beginning to open up again, which means it time to develop some more vegetable recipes. Artichokes, Brussels sprouts, and asparagus are three vegetables my children refuse to eat so that basically means my recipes will be on the smaller side, built for two or even one. This roasted artichoke recipe is no mess no fuse, and super easy.  I literally sat in my living room watching my favorite movie, drinking vino, and dipping the leaves in a lemon aioli . . . you know I ate both.  The artichokes were garlicky, lemony and just plain addicting. This recipe would pair well with a Sauvignon Blanc or another dry white vino. Please try, enjoy and Cheers!


2 Whole Artichokes
1 tbsp. Lemon Zest (Zest of 1 Lemon)
2-3 tbsps. Lemon juice (Juice of 1 Lemon)
3 Garlic Cloves – Minced
2 tbsps. Olive Oil
¼ tsp. Salt
¼ tsp. Cayenne Pepper
¼ tsp. Basil – Dried
¼ cup Parmesan Cheese – Grated or Shaved



Preheat oven to 400 degrees. Prepare artichokes for baking by; cutting off about ½ inch of the pointed top, snip the thorn tips off the top leaves, quarter each artichoke and using a spoon remove the middle fur and purple leaves. In a small bowl whisk together lemon zest, lemon juice, minced garlic, olive oil, salt, cayenne pepper, and basil.  Place artichoke quarters on a baking dish, drizzle with olive oil mixture and evenly sprinkle the parmesan cheese over the top.  Cover baking dish with foil, place in the oven and bake for 45 minutes.  Once the 45 minutes is up, remove the foil and broil for 2-3 minutes until the cheese is bubbling and brown.  Serve with aioli or eat alone.


Tags: Garlic, Healthy For You, Vegetarian Love, Veggie

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