Recipe: Easy Roasted Artichoke

Healthy, nutty and oh-so-versatile, this Mediterranean-inspired dish is next-level delicious

A firm favorite at the Silsal office, this no-fuss recipe gives maximum impact for minimal effort. Crispy on the outside and soft within, this culinary delicacy makes the perfect side or antipasti.


  • 3 artichokes
  • 2 lemon
  • 4 cloves of garlic, chopped
  • 6 sprigs of rosemary
  • Salt, to taste
  • Pepper, to taste


  • Preheat the oven to 400°F.
  • Prepare the artichokes by chopping off the stem and removing the leaves closest to the bottom of the artichoke.
  • Then, chop off the top of the artichoke, taking off about 1-inch.
  • Rinse with water, then trim any pointy leaves.
  • Cut the artichoke in half vertically.
  • Using a spoon, remove the centre of each artichoke half.
  • Cut a lemon into wedges, and rub the artichokes with lemon.
  • Brush the artichokes with olive oil and place on a baking tray, with the cut-side facing upwards.
  • Fill the artichoke cavities with chopped garlic and rosemary. Then season with salt and pepper to taste.
  • Carefully flip the artichokes over and brush again with olive oil. Season with salt and pepper to taste.
  • Roast in the oven for 10 minutes, until browned and crispy.
  • Remove baking tray from oven and cover with foil, then place back in the oven and cook the artichokes for another 25-35 minutes, or until tender.
  • Remove rosemary, drizzle with lemon juice and serve.



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