Roasted Baby Artichokes Recipe

Prep and trim

Preheat the oven to 425°F (220°C). Fill a large bowl with cold water and squeeze in the juice of the lemon; drop the spent lemon half into the water. Using a sharp paring knife, trim the stem of each baby artichoke flush with the base so they sit flat. Remove the tough outer leaves until you reach the tender pale green inner leaves. Trim about 1/4–1/2 inch off the top to remove sharp tips. As you trim each artichoke, immediately place it in the lemon water to prevent browning.

If the artichokes are larger at the base, halve them lengthwise through the choke. For very small baby artichokes you can roast whole; for medium size, halve. Use a small spoon to scoop out any fuzzy choke from the center of halved artichokes. Keep them submerged in the lemon water until ready to season.

Make the oil mixture

Mince the garlic finely or press through a garlic press. In a small bowl combine the olive oil, minced garlic, thyme leaves, sea salt, black pepper, and red pepper flakes. Whisk to combine.

Drain the artichokes well and pat dry with paper towels. Place them cut-side up (or stem-side down if whole) on a rimmed baking sheet lined with parchment or a silicone mat. Brush or spoon the oil mixture over each artichoke, getting some of the mixture and garlic into the layers and the cavity where the choke was removed. Reserve about 1 tablespoon of the oil mixture for finishing.

Roast in the preheated 425°F oven until the artichokes are tender and golden at the edges, about 22–30 minutes depending on size. Halfway through roasting (at ~12–15 minutes) baste the artichokes with any pan juices and rotate the tray for even browning. If they brown too quickly, reduce oven temperature to 400°F and continue roasting until tender when pierced with a fork.

Remove the tray from the oven. Immediately drizzle the reserved tablespoon of oil mixture and the fresh lemon juice over the hot artichokes. Sprinkle with grated Parmesan (if using) while hot so it melts slightly. Scatter the chopped parsley over the top and adjust seasoning with additional salt and pepper to taste.

Serve warm as an appetizer or side. To eat, pull off leaves and scrape the tender meat with your teeth, and scoop out the heart with a spoon or fork if halved.