Lemon Roasted Artichokes
Prep time: 
Cook time: 
Total time: 
Serves: 16
Note: I only changed a few tiny things the second time I made these—reducing the oil to 2 Tablespoons (since I've been trying to use less oil in my cooking), and making 12 artichokes instead of 8. I found the recipe to be really flexible! My artichokes were especially tiny, so I think that's why it worked well with 12 artichokes.
  • 8–12 small spring artichokes
  • 2 Tablespoons olive oil
  • 2 lemons
  • Salt + freshly-ground pepper
  1. Preheat the oven to 375ºF.
  2. Follow directions above (or in Jeanine’s book!) to prep the artichokes. Juice both the lemons into a bowl of water, then slice them up into segments and add those to the bowl to. As you prepare the artichokes, add them to the bowl of water immediately.
  3. When all the artichokes are prepared, drain the artichokes and lemons and toss in a bowl with the olive oil, plus a pinch of salt + pepper. (These are delicious with crushed red pepper tossed in at this stage!)
  4. Place the artichokes, cut side down, in a glass or ceramic baking dish, and arrange the lemon segments around them. Pour the extra oil over the top.
  5. Roast for 30 minutes.
  6. To serve, remove any tough outer leaves (they’ll be curled up from the roasting) and chop. I like slicing the stems into small pieces, then quartering the remaining artichoke vertically so that every bite has some of the heart.
  7. Toss into salad or pasta, or arrange on toast or in a sandwich.
  8. Store in the fridge for up to 4 days.
Recipe by The Waco Vegan at http://www.thewacovegan.com/vegan-lemon-roasted-artichokes/