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Roasted Artichokes Recipe by Jesse Bluma

Roasted Artichokes by Jesse Bluma

Roasting or grilling artichokes adds another dimension of flavor as opposed to the method of boiling.  The nutty flavor of artichokes is enhanced by the process of roasting or grilling.  After purchasing artichokes remember to store them in the refrigerator to diminish dehydration of the vegetable.


4 large artichokes
2 Tablespoons fresh organic lemon juice
2 Tablespoons fresh organic lime juice
4 garlic cloves (segments)

serrated knife
paring knife
parchment paper
aluminum foil
baking sheet

Preheat oven to 425 degrees Fahrenheit (or 220 degrees Celsius).

Peel the garlic cloves.

Wash lemon with water.
Cut the lemon in half and juice 
(Save the sliced lemon to rub on the artichokes to prevent discoloration).

Wash lime with water.
Cut the lime in half and juice.

Pell off the outermost loose leaves (bracts) of each artichoke. 
Carefully cut off the top third of each artichoke with a serrated knife.
Then cut off the stem of the artichoke with a serrated knife as well.
Next, use a paring knife to trim off the prickly ends of each leaf (bract).

Rub each artichoke with a sliced lemon.

Use a spoon and your fingers to separate the artichoke leaves, making slight room for the garlic, citrus juice, and olive oil.

Whisk together 2 Tablespoons lemon juice, 2 Tablespoons lime juice, and extra virgin olive oil.

Lightly drizzle each artichoke with the lemon-lime-extra virgin olive oil mixture.

Place a garlic clove in the open center of each artichoke.

Lightly season each artichoke with coarse sea salt.

Individually wrap each artichoke with parchment paper.

Then wrap each artichoke tightly with aluminum foil.

Place artichokes on baking sheet and then into pre-heated oven. 

Cook approximately 1 hour 20 minutes.

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