Whole roasted artichoke

January 4, 2015
Serves: 1 Cooks In: 50 minutes


  1. Cut the stalk of the artichoke off so that it can be stood upright. Then cut the tip of the artichoke off as well.
  2. Half cover the artichoke with water and boil for 20-35 minutes (until leaves are tender and can be easily pulled out).
  3. Drain the artichoke by holding it upside down, this will ensure you release a majority of the water.
  4. Then place it in the oven for 10 minutes to remove any excess water.
  5. There are a number of different dips you can choose as an accompaniment but my favourite is lemon juice with salt and cracked black pepper.


  • 1 whole fresh artichoke

Optional dip

  • 1 lemon, juiced
  • salt and pepper to taste