Roasted Artichokes are Tasty Vegetarian Dish

Artichokes–the May Harvest of the Month–are known for their slightly meaty texture, which makes them a popular vegetable for people who follow a vegetarian diet.

In addition to being low in fat and high in fiber, artichokes can also lower cholesterol levels.

This simple recipe for savory Roasted Artichokes combines just a few ingredients and is ready to enjoy in about an hour.

Click here to print the recipe.


  • 3 fresh artichokes, rinsed
  • 2 lemons, juiced
  • 2 tbsp. olive oil
  • 6 cloves garlic, peeled and chopped
  • Fresh rosemary, thyme, oregano, sage
  • (whichever are your favorites)
  • Salt and pepper, to taste


  1. Preheat oven to 400 degrees.
  2. Remove bottom half inch and top inch of the artichoke and any small leaves toward the bottom of the stems.
  3. Slice artichokes in half vertically and scoop out the fuzzy middle part. Trim off the pointy tips of each leaf, about a quarter inch. Rub a lemon wedge over entire surface of each half to prevent browning.
  4. Place the artichokes on a cookie sheet, cut side up. Brush with olive oil and fill evenly with garlic and herbs. Sprinkle with salt and pepper.
  5. Flip the artichokes over (the herbs will help hold in the garlic). Brush tops with olive oil and sprinkle with salt and pepper. Bake uncovered for 15 minutes.
  6. Remove and cover with aluminum foil, bake until artichokes are tender and the leaves are easily removed, about 30 minutes.
  7. Carefully remove the herbs and top with lemon juice.
  8. Serve roasted artichokes warm.

Serves 6