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Total Time

1 hr 30 min

1 hr 30 min

Prep Time

10 minutes

10 min

Cook Time

1 hr 20 min

1 hr 20 min

Total Time

1 hr 30 min

1 hr 30 min

Prep Time

10 minutes

10 min

Cook Time

1 hr 20 min

1 hr 20 min

Ingredients

for 1 serving

  • 1 artichoke
  • ½ lemon
  • 2 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon garlic, minced
  • 2 tablespoons fresh parsley
  • ½ cup parmesan cheese

Nutrition Info

  • Calories 668
  • Fat 40g
  • Carbs 58g
  • Fiber 24g
  • Sugar 6g
  • Protein 29g

Estimated values based on one serving size.

Preparation

  1. Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
  2. Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
  3. Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
  4. Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
  5. When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
  6. Enjoy!

Ingredients

for 1 serving

  • 1 artichoke
  • ½ lemon
  • 2 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon garlic, minced
  • 2 tablespoons fresh parsley
  • ½ cup parmesan cheese

Nutrition Info

  • Calories 668
  • Fat 40g
  • Carbs 58g
  • Fiber 24g
  • Sugar 6g
  • Protein 29g

Estimated values based on one serving size.

Preparation

  1. Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
  2. Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
  3. Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
  4. Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
  5. When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
  6. Enjoy!

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