Lemon Rosemary Baked Artichokes

Making artichokes was a special occasion when I was growing up. Truth be told, we only had them a few times a year due to being in New England and far from the regions growing artichoke and due to my dad not liking them as much as the rest of the family. Fast forward to present and I can now find good artichokes locally and my love of them has not diminished. This recipe for Lemon Rosemary Baked Artichokes is a favorite that I'm excited to share.

Artichokes are baked with a drizzle of olive oil, lemon and rosemary so that they steam in a foil lined baking dish. This infuses the artichokes with flavor without the messiness of boiling.

If you are looking for amazing side dishes, you may enjoy my Honey Sage Roasted Squash, my Butternut Squash Gratin or my Brown Butter Parmesan Asparagus too!

Jump to:

• How do you eat an artichoke
• What do artichokes taste like
• How to prep artichokes
• Ingredients Needed
• Equipment Needed
• Storage
• Lemon Rosemary Baked Artichokes
• About Michelle

How do you eat an artichoke

When you first look at an artichoke, it does not look appetizing. It's covered in spikes and the thick petals are almost prehistoric in look. My favorite way to eat artichoke is to slice off the top hald with the thorns and to peel eahc petal off, dip in either melted butter or aioli, thenscrape the edible flesh off the petal with my teeth.

Between prep and consuming artichokes, there's a lot of work going into this meal. But the reward is a delicious flavor and food!

What do artichokes taste like

Artichokes have a firm, fibrous texture. The stem and bulb have a consistency similar to a boiled potato. Artichokes taste similar to brussel sprouts and asparagus mixed with a mild nutty flavor. Artichokes are often paired with rosemary, olive oil, lemon and other mediterranean seasonings.

How to prep artichokes

Lemon Rosemary Baked Artichokes need to be prepped before cooking and eating as there are some inedible parts.

1. Trim off the top ⅓ of the artichoke to remove all thorns (this section is inedible and will cut down on cook time)
2. using a vegetable peeler, peel the outside skin off of the stem and base of the bulb. Trim the dry tip off of the stem
3. Spread apart the bulb and using a spoon, scoop out the choke (this is the fuzzy inner part of the bulb that is inedible).
4. To prevent browning during prep, place bulbs in lemon water when not actively prepping

Ingredients Needed

Equipment Needed

• Chef's Knife
• Cutting Board
• Baking Dish
• Aluminum Foil

Storage

Raw Artichokes: To store fresh artichokes, place in a perforated plastic bag and place in a colder section of the refrigerator such as the crisper drawer. Artichokes can be stored for up to 2 weeks. You cal tell when an artichoke begins to spoil as it will soften and begin to brown.

Cooked Artichokes: After making the recipe, you can store any leftovers in an airtight container and place in the fridge for up to 4 days. Artichokes can be reheated by warming them in the microwave.

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