Easy Roasted Artichokes
Easy Roasted Artichokes are tender, flavorful and served with a creamy yogurt dip. Includes a step by step guide on how to prep and roast artichokes!
Ingredients
For the artichokes:
- 4 medium artichokes
- 1 large lemon
- 2 tablespoons extra virgin olive oil
- 4 sprigs thyme broken into smaller pieces
- salt and pepper to taste
Lemon Garlic Parmesan Dip (optional)
- 3/4 cup plain Greek yogurt
- ½ cup finely grated parmesan
- 1 clove garlic minced
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Trim 1/4" off the stem of the artichokes and peel the remaining stem with a vegetable peeler. Cut off the top 1/3 of the artichokes, then snip off the thorny tips off of the petals of each. Be careful -- they're sharp! Cut each artichoke in half, then in quarters, and rub the cut sides with lemon juice to prevent browning from oxidation.
- Place the artichoke quarters and thyme sprigs on a large rimmed baking sheet and toss with the olive oil and salt and pepper to taste. Roast for 30-40 minutes or until the tip of a knife is inserted into the base of the artichoke easily. Remove from heat and allow to cool slightly.
- Before serving, using a melon baller or teaspoon, remove the fuzzy top of the artichoke heart (see photo in post for clarification).
For the dip:
- Place all ingredients into a medium bowl and whisk to combine.
- Serve the artichokes as an appetizer or side dish, and enjoy!
Notes
- Cooking time will vary depending on the size of the artichokes.
Nutrition
Calories: 211kcal, Carbohydrates: 21g, Protein: 12g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Cholesterol: 13mg, Sodium: 461mg, Fiber: 8g, Sugar: 3g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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