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Roasted Baby Artichokes


1 pound Frieda’s Fiesole Baby Purple Artichokes or Baby Green Artichokes
1/4 cup extra-virgin olive oil
Sea salt and pepper


Wash artichokes, then remove outer leaves down to pale yellow part. Trim stem and tips. Halve lengthwise if desired. Rub cut sides with lemon to prevent browning.

Preheat oven to 400 degrees.

Bring 2 to 3 inches of water to boil in pot fit with steamer insert. Place artichokes in steamer basket, cover tightly, and steam until just tender, about 6 to 8 minutes. Drain well.

Cool slightly, then toss in olive oil and arrange in single layer in baking dish. Bake 7 to 8 minutes. Sprinkle with salt and pepper to taste.

Grilled Artichokes: After artichokes are steamed, brush artichokes with olive oil and place on hot grill for about 5 minutes per side, until charred in spots.

Serve with mayonnaise, lemon or balsamic vinegar. Try Frieda’s Meyer Lemon Mayonnaise: mix mayonnaise with a squeeze of Meyer lemon juice and a bit of zest.

Source: Frieda’s Inc.

Analyzed to serve 4. Calories 140, Total Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 45mg, Carbohydrate 5g, Dietary Fiber 2g, Protein 1g