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+ servings

Roasted Baby Artichokes in Herbed Meyer Lemon Oil

The Hanging Spoon
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 4


  • 8 baby artichokes
  • juice from 2 Meyer lemons or regular lemons + thinly sliced peel from one lemon
  • ¼ cup chopped basil
  • ¼ cup chopped parsley
  • few sprigs fresh thyme leaves
  • dash kosher salt
  • 2 tablespoon extra virgin olive oil plus more for after roasting
  • your favorite brand aioli


  • Heat oven to 425 F.
  • In a large bowl, combine juice, herbs, oil, salt.
  • Wash and prep artichokes as described above and place each one into the lemon juice mixture to coat.
  • Once all the artichokes are prepped, pour them onto a baking sheet.
  • Cover the pan with foil and roast for 15 min.
  • Uncover and lower heat to 400 and continue to roast for another 15 min.
  • Serve with a creamy aioli, or extra lemon herb oil and a dash of kosher salt.
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