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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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May 13, 2013
Abraham,
Hillside, NJ
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Iy is very simple and tasty !
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Jun 01, 2012
Al,
lakewood ranch, FL
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I have made this recipe a number of times and I will tell you they are the best artichokes I have ever eaten. My old italian grandmother would kill me but what can I say, they are quick easy and no mess or fuss. Most importantly they are delicious
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May 13, 2013
Abraham,
Hillside, NJ
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Iy is very simple and tasty !
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Jun 01, 2012
Al,
lakewood ranch, FL
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I have made this recipe a number of times and I will tell you they are the best artichokes I have ever eaten. My old italian grandmother would kill me but what can I say, they are quick easy and no mess or fuss. Most importantly they are delicious
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Apr 26, 2012
Laurie,
Myrtle Beach, SC
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As an accomplished artichoke eater, this sounds utterly fantastic. Tonight I will have simple steamed artichokes only because I read this recipe too late. A week or so ago we had gorganzola stuffed artichokes. We've been anxiously awaiting the season.
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Apr 03, 2012
Janis,
Chicago, IL
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Looks easy enough and I like roasted veggies. However, I have only eaten artichokes from a jar. I came to this site from theproducemom.com however, I still don't know how to eat the artichokes. How do you serve these? each person gets one? do you only eat the center? I thought there was something not edible in the middle?
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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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