Roasted Artichokes

Roasted Artichokes

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4 large globe artichokes
1 Tbsp olive oil


Preheat the oven to 450 degrees.

Cut off the tops and stems of the artichokes, and snip off the pointed tips of the leaves to avoid poking yourself during dinner. Cut each artichoke in half down the middle, and using a spoon scoop out the hairy choke, and any of the small thorn-tipped inner leaves.

Place the artichokes in a pot and simmer until just done (you can just poke the tines of a fork into the heart), about 10-15 minutes, depending on the size and age of your artichokes. Drain, toss with 1 Tbsp of the olive oil, sprinkle with salt, and place cut-side-down in a baking pan.

Roast until the artichoke begins to darken to a coppery color in parts, and a few of the outer leaves curl.