Roasted Artichokes


2 Large Artichokes

2 lemons, halved

1 head of garlic

Extra virgin olive oil

Mrs. Dash Original seasoning


Peel away the outer layers of the garlic skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Season with a little Mrs. Dash. Cover with aluminum foil.

Cut off the stem of the artichoke where it meets the base. Cut off 1-inch of the top. Quickly rub each artichoke with a cut lemon so they don’t discolor. Season the leaves and then squirt lemon juice on the top.

Make 2 large square pieces using foil. Rub a few drops of olive oil on the foil and place an artichoke stem side down. Drizzle 1 tbsp olive oil over the top. Finish by squeezing the half lemon over the top. Gather up the corners of the foil and press together on top to tightly seal the artichoke.

Repeat with the other artichoke. Place in a roasting pan and bake at 425 degrees F. for 1 hour and 30 minutes. Let rest for 20 minutes before unwrapping and serving.


    • says

      They do, I was thinking that. I had never even heard of them before, its certainly something I need to check out.

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