4 fresh artichokes
2 large fresh lemons
3 tablespoons olive oil
1/4 cup fresh herbs chopped fine (use half as much dried)
use rosemary, thyme, oregano, and a bit of sage
coarse or Himalayan sea salt
¼ teaspoon dried peppergrass seed or freshly-cracked black pepper

Preheat oven to 400°F


Prepare Artichokes

Slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stems, and the top 1 inch of the artichoke globes.
Remove and discard any small leaves toward the bottoms of the stems.

Rinse the artichokes with water.
Slice the artichokes in half vertically.
Use a spoon to scoop out the fuzzy baby flowers in the middle.

It won’t look quite like this! But this shows the artichoke “fuzz” you will remove.

Optional: Use kitchen shears to trim about ¼ inch off the inner pointy tips of the artichoke leaves so that they don’t poke you when you eat them.


Get Ready

Rub a lemon wedge all over the entire surface of each artichoke half to help prevent browning.
Place the artichoke halves in a baking dish or on a baking sheet cut-side-up.
Brush the cut sides of the artichokes evenly with the olive oil.
Fill the cavities evenly with a layer of diced fresh herbs.
Season with salt and peppergrass or pepper.
Flip the artichokes over, so that they are cut-side-down.
Brush the outsides of the artichokes with oil, and season with salt and pepper.

Peppergrass is ready to harvest at the same time artichokes are.


Bake uncovered for 15 minutes.
Then cover the pan (with aluminum foil or lid), and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.


When done, drizzle the artichokes with extra lemon juice.
Serve the roasted artichokes warm with your desired dipping sauce.

If you have made herb butter, you can simply melt it and use it as a dipping sauce.

Dipping Sauce Ideas

Use mildly flavored dipping sauces to allow the subtle flavors of the artichoke to shine.

Lemony Melted Butter Sauce: 1 part melted butter, 1 part freshly-squeezed lemon juice, optionally salt and pepper to taste.
Creamy Sauce: Add some Greek yogurt to the lemon butter to make it creamy.
Balsamic Sauce: 1 part melted butter, 1 part balsamic vinegar, mix well.

Grow Artichokes

This week, Savorist Jacqueline Soule shared how to grow artichokes on her site Gardening With Soule.  Read the post here.  To learn more about growing vegetables, consider her book Southwest Fruit and Vegetable Gardening, available on Amazon.  Disclaimer – if you click the link and buy the book, we will get a few pennies.

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