• Artichokes: Any variety will do!  You can read my tutorial here on how to select, trim and store fresh artichokes. But in general, look for artichokes that have tightly-packed leaves, feel dense and heavy, and are a healthy green color (without too much browning).
  • Olive Oil: Or melted butter, you pick.
  • Garlic: The more, the merrier.  Once it’s roasted, you can either eat it with your artichoke (my fave!) or stir it into your dipping sauce.
  • Fresh Herbs: We like to use lots of fresh rosemary in these, plus maybe an addition hint of fresh thyme, oregano, or sage, if you happen to have them on hand.  If you don’t have fresh herbs on hand, you can sub in a generous pinch of Italian seasoning per artichoke.
  • Fresh Lemons: We’ll use lemons at three different points in this recipe, so be sure to have a few good ones on hand.
  • Sea Salt and Black Pepper: I recommend coarsely and — of course — freshly ground


Don’t let these little guys intimidate you!  They’re actually super simple to make.  Here are the steps:

1.     Trim and prepare the fresh artichokes:

  • Cut off the bottom of the stem and then top 1-inch of the top of the artichoke
  • Pluck off and discard any of the lowest leaves near the stem
  • Trim off the pointy tops of the artichoke leaves (if they’re pokey)
  • Slice the artichokes in half
  • Use a spoon to hollow out the “choke” in the middle of each artichoke half (see above)
  • Rub the entire artichoke half on all sides with a lemon wedge (to help prevent browning)

2.     Brush the artichokes with olive oil.  Then place them cut-side-up in a baking dish, or on a baking sheet.

3.     Fill the artichoke cavities with garlic and herbs.  We recommend packing these as full as possible for maximum flavor. Then season with salt and pepper.

4.     Flip the artichokes over.  Then brush again with olive oil, season once more with salt and pepper.  And…

5.     Roast!  First, uncovered for about 10 minutes, so that the edges can get browned and crispy.  Then, remove the pan and cover loosely with foil, and let the artichokes continue to cook until they are tender.  You will know that they are ready to go when the leaves pull off easily, and a knife can be smoothly inserted in the base of the stem.  Cooking time will totally depend upon the size of your artichokes.

6.     Drizzle with lemon juice.  Once you pull the artichokes out of the oven, discard the herbs (or stir them into your dipping sauce for extra flavor).  Give the artichokes one more squeeze of lemon juice, for good measure.  And dig in!

 Thank you for this amazingly delicious recipe! Visit their sight for many more. 

Eating healthy and getting kids to eat their veggies can be challenging (or impossible), especially in today’s “grab and go” society … that’s where I come in. ​My passion is educating people on how to bridge the gap between the ideal diet of 7-13 servings of fruits and vegetables per day and REALITY. 

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