Baked Artichokes with Lemon, Garlic and Basil
I grew up eating artichokes, and they were always a special treat in our home. My sisters and I would be very excited on the nights my Mom made them. She always made them the same way, boiled and served with a side of mayonnaise–it was the best. I just bought a couple of big artichokes and decided to try making this easy baked artichokes with lemon, garlic, and basil recipe instead of boiling or steaming them. They turned out so good–perfectly cooked and full of lemon, garlic, and basil flavor. You don’t need a dipping sauce with these artichokes. My children ate a full half by themselves and were disappointed I didn’t make more. This easy baked artichoke recipe paired nicely with some pork chops with caramelized shallots, orzo with roasted vegetables, and some dinner rolls.
Baked Artichokes with Lemon, Garlic, and Basil
Ingredients:
- 2 large artichokes
- 1 lemon
- 2 cloves garlic, minced
- 4 basil leaves, chopped
- 2tablespoons olive oil
- Sea salt and fresh cracked pepper, to taste
- ½ cup of chicken broth
How to Make Baked Artichokes with Lemon, Garlic, and Basil:
Preheat the oven to 350 degrees.
With kitchen scissors, trim all the sharp ends off each leaf. Wash the artichoke well in cool water.
Slice down the center to form two halves. Clean out all the fuzzy hairs and smaller leaves with a spoon, then immediately rub all the cut areas with a lemon.
Next, combine the olive oil, basil, minced garlic, lemon juice, sea salt, and freshly cracked black pepper in a bowl, and mix well.
Rub the mixture all over the artichoke halves and inside the leaves.
Coat the baking dish with olive oil cooking spray. Place each artichoke half, cut-side down, in the prepared baking dish.
Pour the chicken broth into the dish and cover with a lid or foil.
Bake for 45-50 minutes, or until soft and tender. Enjoy!
Equipment
Ingredients
- 2 large artichokes
- 1 lemon
- 2 cloves garlic minced
- 4 basil leaves chopped
- 2 tablespoons olive oil
- Sea salt and fresh cracked pepper to taste
- ½ cup of chicken broth
Instructions
- Preheat the oven to 350 degrees.
- With kitchen scissors, trim all the sharp ends off each leaf. Wash the artichoke well in cool water.
- Slice down the center to form two halves. Clean out all the fuzzy hairs and smaller leaves with a spoon, then immediately rub all the cut areas with a lemon.
- Next, combine the olive oil, basil, minced garlic, lemon juice, sea salt, and freshly cracked black pepper in a bowl, and mix well.
- Rub the mixture all over the artichoke halves and inside the leaves.
- Coat the baking dish with olive oil cooking spray. Place each artichoke half, cut-side down, in the prepared baking dish.
- Pour the chicken broth into the dish and cover with a lid or foil.
- Bake for 45-50 minutes, or until soft and tender. Enjoy!
I haven’t made artichokes in a million years, thanks for the reminder. I have always made them like your Mom, so I will have to try the oven next time, sound delicious.
I love the simplicity and beauty of artichokes! I’m going to try this one.
I have serious gaps in my baking and cooking ability- I have never prepped my own artichokes before… I love the contrast with the white plate and the green hue from the artichokes…
It is for the love of cooking…. how do you feel about boxed cakes- I despise them (now they have so many chemicals and preservatives)…
I have always steamed mine, oven baking looks even easier!
this is something new to me… another must try… 🙂
Artichokes have always been a bit of a mystery to me, with their hard exterior shell thing. But the way you break them down, they don’t sound too difficult to make. I’m going to grab some next time I’m out 🙂
If I come over, will you cook this for me, I am dead scared of cooking artichokes…..
Pam I’ve never had artichokes like this before and they look so appealing. We’ve had the hearst in a salad and the only other way we’ve ever eaten them was stuffed.
I have never tried this but it looks amazing… great post and great blog – I just found you today!! Will be a regular reader for sure.
I love these. Yours looks so pretty.
Got a huge bag of artichokes once from Costco and did not know how to prep it. Had to toss them out at the end. Wish I had known this then…
Ya know I have never had those in my life. It sounds good tho!
I grew up eating artichokes…I haven’t had one like this in so long. I may have to try this on my own, and maybe surprise my grandparents (who fed me my childhood artichokes) with them. Looks great!
I love artichokes. They look good.
I’ve always been a little scared of artichokes (who knows why?) but this makes me want to run to the store and try some! Thanks.
All your hard work gave rise to this sensual meal which I know everybody enjoyed!
What a BRILLIANT idea! I love artichokes, but have only prepared them via boiling. It’s tough to pull off because I need multiple pots to accommodate artichokes for everyone. This way is loads easier, and I bet they taste terrific with that lemon and garlic. I am so impressed with this recipe! YUM!
I used to have them the same way when I was a kid. Your new way sounds really good.
I am ashamed to admit that I have only eaten artichokes out of a can. I must, must try this!
i’ve never manhandled my own artichoke–i always just get hearts in a can. hearts in a can–that sounds funny. 🙂
great recipe–i’ll save it for when i decide to tackle the beasts myself. 🙂
artichokes are so good…i’ve never thought of baking them though – sounds good!
thanks so much Pam for adding me to your blogroll!!:)
I like artichokes, but have always steered clear of them thinking they would be too fiddly to deal with. I’m going to give them a try now.
I’m never quite sure what to do with artichokes, so thanks for the tutorial!
Angie (from over at http://www.HalfAssedKitchen.com)
hello!
I’m a new reader. these look SO good. I LOVE artichokes, im gonna have to try this recipe. happy eating!
I haven’t tried baking them before, I usually use the pressure cooker to make and easy work of cooking artichokes. Can’t wait to try this method, especially if the oven is already on for something else.
I love them-just love them. I haven’t ever baked them so thanks and I sure will soon.
What gorgeous photos! I love them all and it looks fabulous!
Just love artichokes and which way… and these look just delish!!
This was one of the posts that resulted in an instant craving in once glance. I LOVE artichokes!
I love artichokes and have never baked them before. Like you, my parents always steamed or boiled them and served with mayo. I love the fresh approach to this recipe. I am definitely giving this a try!
I wasn’t nearly as sophisticated as you when I was a little girl – I do however LOVE them now. Definitely one of my faves.
I bought Artichokes for the first time this weekend. I’m up late and thought I’d bake one based on the way that I vaguely remember them being prepared at a steakhouse in central California a few years ago. I probably should have read your blog first because I didn’t chop the Artichoke in half… the steakhouse did, now that I think about it. I did clip the thorns and chopped off about an inch of the top. I also spread the flower and doused it with olive oil. Afterwards I wrapped it in aluminum foil and it’s been baking now for 30 min at 425 degrees. We’ll see how it turns out. After reading your blog, I wish I would have added garlic, salt and pepper. Next time.
Okay, time to follow up from my post above. My Artichoke didn’t turn out that great. It was nice and mushy when I took it out of the oven, indicating that it’s done, right? I pealed the leaves off one at a time and ate the soft part at the base of the leaves… that’s the way you’re supposed to eat them, right? Not a rhetorical question, I’m seriously asking. Anyway, it seems like I barely got anything worth eating from the thing. I’m not only inexperienced with cooking the things, but eating them too. I probably just tossed a lot of what’s edible.
Dan,
You did it correctly. Unfortunately, you can only eat the bottom portion of each leaf (the soft portion). You can also eat the heart which is at the base of all of the leaves and attached to the stem. Artichokes don’t fill you up but they are so tasty I don’t mind.
Here is a link on “how to eat an artichoke”: http://www.wikihow.com/Eat-an-Artichoke
Cheers,
Pam
Pam. Thanks for your recipe. I grew up on artichokes and still eat them frequently (I buy them every time they look remotely good). I have always boiled them, knew about baking them, but never really looked for a recipe…until today. Your recipe is delicious. I didn’t cook them for as long but that’s the only thing I changed.
Thanks!
Carolann
I love artichokes! Great idea to bake them. What temp do you bake yours at?
Thanks
Whooooops, I just re-read the recipe again and found it!
Thanks
These artichokes were absolutely delicious!!!! My family couldn’t even wait to get them on their plate, everybody was eating them out of the dish right out of the oven. Thank you 🙂 Mine did take longer than an hour to cook, about 1-1/2 hours, but it could have been because they were ginormous 😉 This recipe is a keeper; already written in my personal recipe book. Thank you 🙂