Serves 4


  • 8 baby artichokes
  • 2 lemons
  • 3 Tbsp. extra-virgin olive oil
  • Sea salt and freshly ground black pepper


    Preheat oven to 375°.

    Clean and prep the artichokes: Fill a large bowl with water and add the juice of 1 lemon. Quarter the lemon and add it to the water. Transfer the artichokes to the lemon water as you work. Cut off the top quarter of each artichoke, about 1 inch. Remove and discard the first 3 to 4 layers of dark-green outer leaves. Trim the stems to 1/2 inch, then use a paring knife to peel away the woody part of the stems. Slice the artichokes in half lengthwise. Use a small spoon to remove the fuzzy chokes (the center part under the small purple leaves covering the artichoke heart) from each half. Leave each artichoke in the lemon water until you're finished prepping all of them.

    Brush a large baking pan with 1 tablespoon of olive oil. Gently drain the artichokes and lemons, then place them back in the bowl. Add the remaining olive oil and generous pinches of salt and pepper. Gently toss with your hands to coat evenly. Place the artichokes cut-side-down in the baking pan, add the second lemon, quartered, and cover with foil. Bake 25 to 30 minutes, or until the leaves are tender and the cut sides are nicely browned.

    Serve with the roasted lemons.

    Reprinted from The Love & Lemons Cookbook, by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio.

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