Artichokes have always been a mystery to me.

They are a funny-looking, nutritious, low-carb food that provide numerous health benefits.

Artichokes are rich in fiber, vitamins, minerals, and antioxidants while also low in fat.

High in folate and vitamins C and K,  artichokes  also supply important minerals, such as magnesium,

phosphorus, potassium, and iron.

The edible parts of this vegetable include the outer leaves and heart.

Preparing and cooking artichokes is not as challenging as it may seem since they taste delicious steamed,

boiled, grilled, roasted, or sautéed.

They are also yummy stuffed or breaded.

I have never cooked or eaten artichokes before, but this vegan Garlic Lemon Rosemary Roasted Artichoke recipe

is so easy to prepare that even a novice can make it.

Simply cut the artichokes in half from stem to tip and scoop out the “choke” and a few of the inner leaves to form a cavity.

Then you place the cut artichoke halves in a large baking dish cut side up and fill each with garlic, rosemary and lemon slices.

Drizzle each half with some of the olive oil and season with salt and black pepper, as desired then roast for 45-50 minutes.

Squeeze any excess lemon juice onto the roasted artichokes  and serve immediately with the roasted garlic.

Dig in and enjoy!

Garlic Lemon Rosemary Roasted Artichokes

Prep time: 20 minutes
Cook time: 45-50 minutes
Serves: 4

Ingredients:

2 medium lemons
2 whole artichokes
4 large cloves fresh garlic, roughly chopped
4 sprigs fresh rosemary
3 T. extra virgin olive oil
Sea salt and black pepper, to taste

Directions:

Place top oven rack in the center position and pre-heat oven to 400°F.

Cut one lemon into wedges and the other into thick half-round slices.

Set aside.

Cut the artichokes in half from stem to tip and scoop out the “choke” and a few of the inner leaves to form a cavity.

Carefully trim any sharp edges off the outer leaves and remove the tough bottom part of the stem.

Wipe the exposed surfaces with the lemon wedges to prevent browning.

Place the cut artichoke halves in a large baking dish cut side up and fill each with garlic, rosemary and lemon slices.

Drizzle each half with some of the olive oil and season with salt and black pepper, as desired.

Place the baking dish in the pre-heated oven and roast for approximately 45-50 minutes, or until fork tender.

Check after 15-20 minutes and loosely cover with aluminum foil if the artichokes are getting too brown.

Remove from oven and discard the lemon slices and rosemary.

(Squeeze any excess lemon juice onto the roasted artichokes first!)

Serve immediately with the roasted garlic.

Enjoy!

Have you prepared artichokes?

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