If you’re a fan of artichoke dip, it’s time to take your cooking to the next level with this recipe for Baked Artichoke with Parmesan, garlic, and lemon juice.
Why don’t we eat artichokes more often? Don’t get me wrong, I love spinach artichoke dip as much as the next person, and I’m glad it has become a staple at dinner parties and restaurant appetizer menus over the last decade or so. But when it comes to artichokes on their own, they seem to get a lot less love.
It’s a shame, if you ask me, because artichokes have so much to offer on their own. These mild vegetables have a flavor that is both fresh and clean, similar to asparagus, while also having a more earthy subtlety that offers so much savory goodness with each bite. They really are quite unique, perfect for those who want a more meaty vegetable to bite into as well as those who prefer some complexity in their side items. And because they naturally have a more mild flavor, you can treat them like a canvas for any of your more creative seasonings and sauces. Want a spicy variety? You can do that. Want something creamy and French-inspired? That would work great too. They can be served hot and charred or soft and steamed, and no matter what, they’ll turn out great.
This recipe calls for taking the extra step and actually trimming and cleaning up your own fresh artichokes. I know that might seem a little intimidating, because it seems like most people are far more comfortable using canned artichoke hearts for their artichoke dishes, but trust me when I say the extra effort is worth it. If you’ve never had fresh roasted artichokes, you’re in for a treat. The canned version is great, but they lose a lot of their more subtle flavors, owing to the brine they tend to be packed in. By cooking artichokes fresh, you’re keeping all that great flavor, which will really shine through in your final dish.
This recipe for Baked Artichoke is the perfect example of what you can get by embracing artichokes in their natural form. The mild flavors sing with a little help from Parmesan, garlic, lemon juice, and black pepper. Add in some thyme, and you’ve got a gourmet meal that’s easy to prepare and impressive on the plate.
Wait! Aren’t raw artichokes inedible?
To answer right off the bat – no! They are not inedible. I’m not sure where this rumor got started, but rest assured that no single part of the artichoke is poisonous.
That being said, there are some parts of the artichoke that you’ll definitely want to avoid eating. That includes the hairy inside part of the artichoke, which is not edible and will feel like you’re chewing on tree bark. All other parts of the artichoke are edible, but I will say that whenever I prepare artichokes, I remove the outer leaves and the stems. I do this because these parts of the artichoke tend to be a bit tougher. The inner leaves are usually tender, so don’t throw those out, but you have my permission to toss out those chewy outer leaves.
FAQs & Tips
How to Make Ahead and Store?
Artichokes are easy to store in the fridge in any airtight container or plastic bag, but make sure if you’re reheating, you use a skillet with some hot oil or a broiler, as this will imbue your reheated artichokes with a nice crispiness that you simply can’t get if you use a microwave.
Are Artichokes Vegetables?
Well… sort of. If you ask most people, they’ll tell you artichokes are indeed a vegetable, but the truth is they’re technically a flower. They actually look beautiful if left on their own, blooming giant purple petals that look like something out of a sci-fi movie.
Are Artichokes Safe to Eat Raw?
Yes they are, and in fact they offer more nutrients when eaten raw. Just be aware that they can taste a little bitter if you don’t cook them. For best results, carve up some raw artichoke heart in a salad and pair it with a sweet, zesty dressing to offset the bitterness.
Serving Suggestions
These baked artichokes are great on their own or as a side dish. Simply pair them with any protein — I prefer a nice oven-cooked steak or piece of roasted chicken — and you’ve got yourself a restaurant-worthy dish.
But if you want to diversify your artichoke experience, you can always stick with a crowd-pleaser and make your own spinach artichoke dip with this easy recipe. Or if you have some extra artichokes laying around, I personally recommend this delicious and easy recipe for artichoke pasta salad made with tortellini, artichokes, tomatoes and olives, sure to impress your guests.
Baked Artichoke
Ingredients
- 4 large artichokes
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 lemon juiced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
Instructions
- Preheat your oven to 400°F.
- Trim the stems and the top inch off each artichoke. Remove any tough outer leaves.
- Cut each artichoke in half vertically and scoop out the fuzzy choke with a spoon.
- Rub each artichoke half with lemon juice to prevent browning.
- Arrange the artichoke halves cut-side-up on a baking sheet.
- Drizzle with olive oil, ensuring it gets between the leaves.
- Sprinkle minced garlic, salt, pepper, thyme, and Parmesan cheese over the artichokes.
- Bake in the preheated oven for 40 minutes, or until the leaves can be easily pulled off.
- Serve warm, perhaps with a side of garlic aioli or your favorite dipping sauce.
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