Why You’ll Love This Recipe
I like that this recipe takes such a beautiful vegetable and turns it into a centerpiece dish with very little effort. The preparation is straightforward, and the result is a tender, melt-in-your-mouth artichoke with bright citrus and savory garlic flavors. I also enjoy how versatile it is—I can serve it warm with dipping sauce or keep it simple as a flavorful vegetable side.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 large artichoke
2 tablespoons olive oil
1 lemon, juiced
1 teaspoon garlic, minced
Salt and pepper to taste
Directions
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I preheat my oven to 375°F (190°C).
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I trim the artichoke and remove the tough outer leaves.
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In a bowl, I mix olive oil, lemon juice, garlic, salt, and pepper.
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I brush the mixture generously over the artichoke.
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I wrap the artichoke in aluminum foil and place it on a baking sheet.
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I bake for 45–60 minutes until tender.
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I let it cool slightly before serving.
Servings and Timing
This recipe makes 2 servings. The total time is 75 minutes, with 15 minutes of prep and 60 minutes of cooking.
Variations
Sometimes I like to add fresh herbs such as thyme or rosemary to the oil mixture for extra aroma. If I want a bit of spice, I sprinkle in some red pepper flakes. For a richer version, I brush the artichoke with melted vegan butter instead of olive oil. I also occasionally stuff the center with breadcrumbs and herbs before wrapping it in foil for a heartier dish.
Storage/Reheating
I store leftovers in the refrigerator for up to 2 days. To reheat, I wrap the artichoke in foil and warm it in a 350°F oven for about 10–15 minutes. I avoid microwaving because it can make the texture rubbery.
FAQs
How do I know when the artichoke is done baking?
I test by pulling off a leaf—it should come away easily, and the base should be tender.
Can I steam instead of baking the artichoke?
Yes, steaming works well and often takes about 40–50 minutes.
What dipping sauces go well with artichokes?
I like lemon aioli, tahini sauce, or a simple garlic butter.
Can I make this recipe with baby artichokes?
Yes, baby artichokes cook faster and don’t need as much trimming.
Do I need to remove the choke before baking?
I usually bake the artichoke whole and remove the choke after cooking, since it’s easier then.
Can I prepare the artichoke ahead of time?
Yes, I trim and season it earlier in the day, then wrap it in foil and bake when ready.
What’s the best way to eat a baked artichoke?
I peel off each leaf, dip it in sauce, and scrape the tender part with my teeth before enjoying the heart at the center.
Can I grill the artichoke instead?
Yes, after baking or steaming, I cut it in half and finish it on the grill for a smoky flavor.
How can I make this recipe more filling?
I stuff the artichoke with breadcrumbs, herbs, and a drizzle of olive oil before baking.
Can I use bottled lemon juice instead of fresh?
Yes, but I prefer fresh lemon juice for its brighter flavor.
Conclusion
This artichoke delight is one of my favorite ways to prepare artichokes because it’s simple, flavorful, and satisfying. I love the combination of lemon, garlic, and olive oil, which enhances the natural taste of the vegetable without overpowering it. Whether I serve it with dipping sauce or as a wholesome side, it always feels like a comforting and nourishing dish.
