Excellent change for those who are tired of the old steamed artichokes with mayo. These are delicious alone with no dip, but, if you must, I find that butter melted with a little lemon zest and juice is a better compliment than the old heavy mayo standby. I know the "servings" says for 4, but, I can eat a whole one by myself!!!!
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Units: US | Metric
- 1Preheat the oven to 350 degrees.
- 2Combine the olive oil, basil, minced garlic, lemon zest and juice, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste.
- 3With kitchen scissors, trim all the sharp ends off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves.
- 4Clean out all the fuzzy hairs and smaller leaves with a spoon then immediately rub all the cut areas with the zested and juiced lemon.
- 5Coat the baking dish with olive oil.
- 6Rub the paste all over the artichoke halves and inside the leaves.
- 7Place each artichoke half top side down in a baking dish.
- 8Pour the stock in the dish and cover with a lid or tin foil.
- 9Bake for 45-50 minutes or until soft and tender.
- 10Be sure to let cool for a few minutes before digging in!
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Nutritional Facts for Baked Artichokes With Garlic and Lemon
Serving Size: 1 (131 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 85.4
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 0.6 g
- Cholesterol 0.9 mg
- Sodium 119.7 mg
- Total Carbohydrate 11.4 g
- Dietary Fiber 4.8 g
- Sugars 1.6 g
- Protein 3.7 g