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Roast Artichokes


  • 8 smaller to medium size artichokes
  • 1 cup white wine
  • 2 garlic cloves, smashed and chopped
  • 2 Tbs olive oil
  • 1 lemon, juice and the rind removed and chopped


Fire your oven until it reaches 700ºF, and then allow the temperature to fall to about 500ºF. Maintain a bed of coals for roasting the artichokes, but this dish does not require a hot oven.

You want your artichokes to be closed on the top -- then they are the most fresh and tender.

Mixed your marinade from the wine, garlic, olive oil and lemon.

Cut back the stem, and cut the top 1/4 or so off the top of the artichoke. Then add the marinade to the artichokes, making sure it goes down between the leaves. This will help in the steaming of the insides.

Spread out the fire coals and tossed the artichokes on top. Then proceeded to turn them periodically for about 30-45 minutes. They looked like a burnt offering to the gods but once you got inside they were great.

Peel off the outer burnt leaves, eat the lower part of subsequent leaves between your teeth, and then have the artichoke heart as the finale.

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