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Four roasted artichoke halves cut side up on a white platter with browned leaf tips, garlic, and lemon wedges

Garlic Herb Roasted Artichokes with Lemon and Thyme

Halved globe artichokes roasted under foil, then uncovered with garlic herb oil until the hearts are tender and the leaf tips are browned.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 186
Ingredients Method Notes

Ingredients
  

Artichokes
  • 4 large globe artichokes (about 300 g each)
  • 2 lemons one halved for the water and rubbing, one cut into wedges for serving
  • 120 ml water or vegetable broth / 1/2 cup
Garlic herb oil
  • 75 ml extra virgin olive oil / 5 tbsp
  • 6 garlic cloves minced
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary finely chopped
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley chopped, for finishing

Method
 

  1. Heat the oven to 200 C / 400 F. Halve one lemon, then fill a large bowl with cold water and squeeze one half into it. Cut the second lemon into wedges for serving.
  2. Trim each artichoke. Pull off the tough lower leaves, slice off the top 2.5 cm / 1 inch with a serrated knife, and snip the thorny leaf tips with scissors. Trim the stem to 2.5 cm / 1 inch and peel it. Cut the artichoke in half lengthwise and scoop out the fuzzy choke and purple inner leaves with a spoon. Rub the cut sides with the squeezed lemon half and drop the halves into the lemon water.
  3. Stir the olive oil, garlic, thyme, rosemary, salt, and pepper together in a small bowl. Pour the water or broth into a 23 x 33 cm / 9 x 13-inch baking dish. Drain the artichokes and shake off the excess water. Brush half the garlic herb oil over the cut sides and between the outer leaves, then set the halves cut side down in the dish and cover tightly with foil.
  4. Roast for 40 minutes. Tug a leaf near the base. If it resists, re-cover and roast 10 minutes more.
  5. Remove the foil and flip the halves cut side up. Spoon the remaining garlic herb oil into the cavities and over the leaves. Roast uncovered for 20 minutes, until the leaf tips are browned and a knife slides into the heart with no resistance.
  6. Spoon the pan juices over the hearts and scatter with the parsley. Serve warm with the lemon wedges.

Notes

  • Pick artichokes that feel heavy with tight, squeaky leaves.
  • Keep the foil sealed for the full 40 minutes of covered roasting.
  • Peel and roast the stems. They taste like the heart.
  • Spoon pan juices over the hearts before serving, since they hold most of the garlic flavor.