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roasted baby artichokes with black pepper-lemon vinaigrette for dunking

  • Author: The Clever Carrot
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 8-10 hearts



  • 45 baby artichokes
  • 1/4 c. olive oil
  • 1 garlic clove, minced
  • salt + pepper

Black pepper-lemon vinaigrette

  • zest of 1 lemon
  • 6 tbsp. fresh lemon juice, about 2 lemons
  • 2 tsp. honey
  • 1/4 garlic clove
  • 1 heaped tablespoon of Greek yogurt or low-fat sour cream
  • 3/4 c. olive oil
  • salt + pepper

* This recipe makes more than enough vinaigrette. Save some for salads and roasted vegetables.


  1. Preheat your oven to 425 F.
  2. To prep the artichokes, trim the bottom stem about 1/4-inch. Using a vegetable peeler, peel the stem (like a carrot) to remove any thick, fibrous strands.
  3. Next, remove most of the outer green leaves. Keep peeling until you have reached the light green center (you will remove about 3/4’s of the artichoke). The texture of the leaves will be papery thin.
  4. Using a sharp knife, cut off 1/3 of the pointy top.
  5. Slice the artichokes in half lengthwise.
  6. In a large bowl add the artichoke halves, olive oil, garlic, and season with salt and pepper. Toss well.
  7. Transfer to an iron skillet placing the artichokes cut-side down.
  8. Bake in the center of the oven for about 25 minutes, checking after 15 minutes to ensure even browning.
  9. Meanwhile, make the vinaigrette. Add the first 5 ingredients to a blender. With the machine running, slowly stream in the olive oil to emulsify. Add salt and pepper to taste. Transfer to a small bowl.
  10. Remove the the artichokes from the oven.
  11. Arrange onto a serving platter or serve directly in the skillet. Enjoy warm, with vinaigrette on the side for dunking.