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Roasted Baby Artichokes


Roasted vegetables just might be my favorite thing in the whole world. A drizzle of olive oil, a heavy sprinkle of good salt and solid time in a hot oven will make any vegetables glamorous. The crispy golden edges of anything roasted just might be better than dark chocolate!

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Rate this recipe 4.7/5 (9 Votes)


  • Baby artichokes
  • Salt, to taste
  • Olive oil


Servings 1
Adapted from


Step 1

Preheat oven to 400°F.

To trim the artichokes, slice artichokes in half and a half inch off the top. Remove outer leaves. With a small spoon, remove any rough spiky parts (the choke) from the heart. Peel the stem or simply cut it off.

Toss artichokes in olive oil and salt. Roast on a lined cookie sheet for 20 minutes

Serve alone or with garlic aioli.

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