I make this recipe for grilled artichokes when I see baby artichokes at the farmer’s market or supermarket. I have a soft spot for everything from cherry tomatoes and peppers to pans and spoons-so whenever the little purple-striped artichokes catch the eye, I can’t resist buying them.

They are of course super soft, but they also have other advantages. If you’ve ever cooked large artichokes, you know you need to exploit The fuzzy strangulation in the artichoke heart. This is not the matter here: once you remove the outer leaves of a baby artichoke, you can eat the whole thing. As a result, baby artichokes are faster and easier to prepare. Good of me!

Below is a step – by-step guide to preparing baby artichokes, as well as the recipe for roasted artichokes that I almost always use to cook. They come out of the oven tender and slightly browned, with a strong and bright flavor of lots of lemon juice. Serve them as an appetizer or side dish, with a pinch of lemon juice or a delicious dipping sauce.

How to roast artichokes

Artichokes oxidize quickly, so if you work with them, keep lemons on hand to avoid browning. When I cook large artichokes, I rub them directly with lemon juice, but in this roasted artichoke recipe, I throw the prepared artichokes into lemon water instead.

So the first is the first! Fill a large bowl with water and squeeze the juice from one lemon. Cut the lemon into quarters and let it fall into the water.

Then prepare the artichokes. Start by peeling the hard, dark outer leaves of a baby artichoke. Continue peeling until you reach the leaves which are a bright yellow-green.

Then cut the stem. You do not need to cut much! Artichoke stalk is fleshy and spicy, so save as much as possible.

After cutting the stalk, remove the hard skin with a vegetable peeler.

Then cut off the top of the artichoke. Cut about 1/2 inch so that all exposed leaves are flat on top.

Finally, cut the artichoke in half lengthwise. Add it to the bowl with lemon water and repeat with the remaining baby artichokes.

You are ready to cook! Drain the artichokes and place in a large baking dish. Add a fresh lemon cut into quarters and mix everything with olive oil, salt and pepper. Arrange the cut artichokes side down, cover the dish with foil, and fry at 375°F for 25-30 minutes until the artichokes are tender. Enjoy!

Roasted Artichoke Serving Suggestions.

Serve the baked artichoke halves as an appetizer or side dish with the toasted lemon wedges to squeeze. They are also delicious with a dipping sauce. I love them with this creamy artichoke dip, but they would also be perfect with a homemade Caesar dressing or a simple lemon butter Sauce!

Do you want to make this fried artichoke recipe a meal? Without Any Problems. Baked artichokes are a great addition to salads and pasta. Try adding them to this roasted artichoke salad or throwing them into my artichoke pasta or simple Pesto pasta.

Spring Vegetable Recipes

If you like this recipe For fried artichokes, the next thing you need to do is cook one of these spring vegetables: