Lemon and Garlic Roasted Artichoke

Artichokes are more of a treat in our house, rather than a regular staple. Both Master 5 and Master 1 sure do love the novelty of eating them!

Lemon and Garlic Roasted Artichoke

Dee's Home Kitchen


  • 2 artichokes
  • 30 g melted butter
  • large bunch parsley roughly chopped
  • 1 clove garlic grated
  • 1/2 lemon juice
  • 1/4 cup water


  • Preheat oven to 200ΒΊ celsius.
  • Prepare artichokes by first removing the small lower leaves at the base of the stem. Then peel the stems using a vegetable peeler to remove the course outer skin of the stem. Cut the artichokes in half (cross-section) and cut out the furry 'choke' part.
  • Combine butter, parsley, garlic and lemon in a small bowl.
  • Brush all sides of the artichokes with the butter marinade, reserving a small amount of the marinade.
  • Place the artichokes in a baking dish, cut side facing up.
  • Cook in the oven for 10 minutes.
  • Remove from oven, brush with remaining marinade and flip artichokes so the cut side is now facing down.
  • Add water to oven dish and cover dish with foil.
  • Cook for a further 40 minutes in the oven. When ready, artichokes should be tender and leaves fall off easily.

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