Artichoke Recipe: Roasted Artichokes with Lemon Vinaigrette

roasted artichokes

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The husband and I actually ventured out of our covid cocoon and went to the “big city” last week. We are getting our papers in order given that we are moving cross country – if you don’t follow me on Instagram you missed the big announcement. We are moving to Vermont! As we have gotten older we have decided that perhaps living so rural might not be the best situation for us. I can’t drive so it all falls on my husband. If we go somewhere a little closer to well, everything it will be better for us. Plus I will be closer to my family. What does that have to do with this artichoke recipe? Read on…

I must admit it was nice to get out after a year of going nowhere but to the doctor for my quarterly checkups. We went food shopping, out to dinner and for ice cream. It was so unbelievably normal. While at the food store I stumbled upon artichokes – a treat for sure. I haven’t had them in I can’t tell you how long. They were the star of dinner last night. 


roasted artichokes

Artichoke Recipe: Roasted Artichokes with Lemon Vinaigrette

Serves 2

  • 2 artichokes
  • 1 lemon
  • 2 TBS olive oil
  • 1 tsp salt
  • fresh ground pepper
  • Zest lemon then cut in half and juice. Set both aside
  • Fill a medium bowl with water and add a tablespoon of the lemon juice

clean artichokes

  • Trim the artichokes; cut off the stems, cut them in half and pull out the hairy choke.

place artichoke halves in lemon water

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  • Place each half you have finished in the bowl of lemon water to keep from browning.
  • Heat the oven to 400
  • Spray an 8″ x 8″ baking dish with cooking spray
  • Take the artichokes out of the lemon water and pat dry. Drizzle with 1 TBS of the olive oil and sprinkle with salt.

bake artichokes

  • Bake for 45 minutes until the artichokes are soft
  • While the artichokes are baking make the vinaigrette. Add 1 tsp of the lemon zest to the remaining olive oil. You can save the remaining zest for other uses. Drizzle in the lemon juice while whisking until the mixture emulsifies. Season to taste with salt and pepper.
  • Serve the baked artichokes with the vinaigrette.
  • Remove from the oven and and serve with orange rice with cashews*

*Make orange rice – in an instant pot add 2 cups orange juice and 1 cup jasmine rice. Add 1 tsp salt and some freshly ground pepper. Press the rice button. Serve with chopped cashews.

How Was the Artichoke Recipe?

They were so good. I don’t think I’d had artichokes in 4 or 5 years. They were as good as I had remembered. Roasting really brought out their flavor and the lemon vinaigrette was a perfect complement. We both enjoyed them and this turned out to be a truly delightful meal.

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