89% would make again
Easy Baked Artichoke
featured in Who Says Eating Artichoke Has To Be Boring?
May 26, 2020
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
- 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.
- 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.
- 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.
- Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
- When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
- 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
- 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.
- 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.
- 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.
- Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
- When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
- Enjoy!
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