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A Super Simple way to prepare restaurant quality Artichokes!
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Have you made this recipe?
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Easy Baked Artichokes
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Source: Ocean Mist Farms
Ingredients
2 large Ocean Mist Artichokes rinsed and trimmed
(See How to Prepare Artichokes for cooking)
1 whole Lemon (cut in halve)
4 cloves of Garlic (slivered)
4 tablespoons of Olive oil
sea salt to taste
4 sheets of heavy duty foil wrap
Directions
Click here for short “How To” Video
Preheat oven to 425 degrees.
Squeeze 1/2 a Lemon on the top of each trimmed Artichoke. Drizzle each Artichoke with 2 tablespoons of olive oil (allowing oil to go in between Artichoke leaves).
Stuff two cloves of slivered Garlic between leaves of each Artichoke. Sprinkle each Artichoke with salt and any other herbs such as finely chopped rosemary or sage.
Double wrap each Artichoke with 2 layers of heavy duty foil. Sealing well on top by twisting and pinching foil packets.
Place foil packets of Artichokes in oven and bake.
Jumbo to large sized artichokes: Bake for 1 hour and 20 minutes
Medium sized artichokes: Bake for 1 hour
Remove Artichokes from oven. When cool enough to handle , unwrap Artichokes and enjoy with additional lemon or scoop out the fuzzy center of the baked Artichoke and use as an edible bowl filled with your favorite soups, stews or dips.
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show more reviews 
Easy Baked Artichokes
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Jan 29, 2012
INGE,
So. San Francisco, CA
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much easier to steam chokes on top of stove - 35 min for medium, about 45 min or less for large. Have done it this way for years and years. Be sure to check water level in pot.
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Dec 10, 2011
Patricia,
Eads, TN
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I changed the recipe slightly. While preparing the chokes, I also hollowed out the center with a spoon (removing the choke) and put 3 whole garlic cloves in the center of each artichoke. I used chopped garlic pieces between the leaves, then drizzled with olive oil and sea salt as per the recipe. I also sprinkled with a little aleppo pepper. Very tasty.
My favorite artichoke dip is mayonnaise mixed with curry powder.
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Jan 29, 2012
INGE,
So. San Francisco, CA
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much easier to steam chokes on top of stove - 35 min for medium, about 45 min or less for large. Have done it this way for years and years. Be sure to check water level in pot.
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Dec 10, 2011
Patricia,
Eads, TN
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I changed the recipe slightly. While preparing the chokes, I also hollowed out the center with a spoon (removing the choke) and put 3 whole garlic cloves in the center of each artichoke. I used chopped garlic pieces between the leaves, then drizzled with olive oil and sea salt as per the recipe. I also sprinkled with a little aleppo pepper. Very tasty.
My favorite artichoke dip is mayonnaise mixed with curry powder.
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Nov 03, 2011
Marika,
Alexandria, VA
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Great, super easy recipe! I threw these in the oven for an hour while I did some chores, and they were perfect! I made a garlic lemon aioli for a dip.
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Jul 21, 2011
Katrina,
Tucson, AZ
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The power outages that ocurred duing baking only added to the pleasure of these delectable treasures. A Chilean Torrontes wine was the perfect pairing for the he crispy outer leaves, the tender centers and the crisped garlic slices and lemon peels. Heaven!
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Jul 15, 2011
JOHN,
LA QUINTA, CA
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This recipe is almost worth the aroma that fills your home while it is cooking. None of the flavor of the thistle is lost in boiling water - and no dip is required to fully enjoy it.
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Apr 25, 2011
Jeanne,
webster, NY
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What a great recipe. Much easier than cooking on stove in a pot; and tastier, too. I added bread breadcrumbs and a little water on the bottom.
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Apr 24, 2011
Debbie,
Denver, CO
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This was the easiest, and most delicious way I have ever made artichokes. I usually steam them, but didn't have a pot big enough to steam 8 of them! I baked them at home and took them over to a friends house for a dinner party. There was no clean up, and they stayed nice and warm until we were ready to unwrap them and eat! They were so tasty several of us ate them without any sauce at all!
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Feb 23, 2011
cathie/stockton,
stocckton, CA
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Very good, however the bottom of mine burned slightly. Didn't seem to affect the taste.
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Feb 07, 2011
dawn,
austin, TX
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We usually have Artichokes with the bread crumbs the old fashion Italian way. Wow... I tried this recipe last night and LOVED it!! Thanks...
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Dec 24, 2010
Rachel,
Pleasant Hill, CA
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So much more flavor than steaming or boiling! The heart was even more of a treat with this method.
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