After trying canned artichokes for the first time, it inspired me to write down my lemon and herb roasted artichoke recipe more than anything. Everything from the texture to the taste is inferior compared to what you get from a fresh and vibrant artichoke. First of all, can we take a moment to appreciate the beauty of an artichoke? The mix of dark and vibrant green and the inside being filled with ombre purple leaves make this a very majestic vegetable. I know using canned artichokes is more convenient but save this recipe for when fresh artichokes are in season and you want to treat yourself. This recipe is on rotation every spring for good reason. It’s light, zesty, tangy, earthy, and fragrant.
When working with fresh artichokes, it’s best to have a bowl of water with a few tablespoons of vinegar or lemon juice. Soaking them in this mixture right after cutting into the artichoke prevents browning. Clipping the tougher and spiky parts of the artichoke leaves is optional but highly recommended. You can use a mix of your favorite herbs or what you have on hand. You’ll need a heaping cup. I used a mix of parsley, scallions, and green garlic. I like using green garlic for every herby dish when they are in season, so I can’t recommend them enough! If you can’t find green garlic, you can use a heaping cup of your favorite herbs and 2-3 cloves of garlic. A little tip is to make more than you think you’ll need so you can use it as a dip when serving.
Lemon and Herb Roasted Artichokes
Prep time: 10 minutes
Bake time: 40 minutes
Serving: 2 halves
Ingredients
- 2 tbsp lemon juice or vinegar
- 1 lemon wedge
- 1 large artichoke (whole)
- ⅓ cup(20g) parsley
- ⅓ cup(20g) scallions
- ⅓ cup(20g) green garlic*
- 3 tbsp quality olive oil
- ½ tsp lemon zest (optional)
- Salt and pepper
*If you can’t find green garlic, you can crush 2-3 garlic cloves and mix it with the 1 cup of herbs.
Instructions:
1. Preheat oven to 220C (428F). Fill a medium-sized bowl with room temperature water and add 2 tbsp of lemon juice or vinegar, set aside. Wash and dry the artichoke well. Cut the tough stem, make sure to leave at least 2 inches of the stem. Snip the tough and spiky tips of the leaves. Using a sharp knife, cut the artichoke in half. Immediately rub the lemon wedge on the exposed inside parts. Use a spoon to scoop the prickly center and the thin spiky purple leaves with little flesh. Immediately soak them in the lemon water you prepared earlier. Set it aside while we work on our sauce.
2. Wash and chop all your herbs. Put them in a bowl, along with olive oil, lemon juice, lemon zest, and, salt and pepper. Give everything a good mix. Remove the artichoke halves from the bowl and pat dry with a paper towel. Place each half on a piece of aluminum foil that is big enough to wrap the entire half. Brush the mixture on the artichokes, making sure to get in between each leaf. Once both halves are well coated, use a spoon to scoop some herby filling into the center. Wrap each half in aluminum foil. Place on a baking sheet and bake for 40-60 minutes, depending on the size of the artichoke. Mine took 40 minutes. You will know it’s ready when a knife can easily go through the center.
3. Let the artichokes rest for at least 5 minutes because they will be very hot. Remove the halves from the aluminum foil, making sure not to lose any of the juice. Place the halves on a plate and spoon on any remaining juice left in the aluminum foils. Spoon on any remaining sauce and voila! You are ready to serve.
