8Photo Credit: Ashley Cuoco

I’ve always stared at artichokes in the produce aisle with the blank look of confusion. Giant leafy green thing. I didn’t grow up eating them but this weekend I decided to give it a try. After a generous squeeze of lemon, drizzle of olive oil, salt, pepperĀ and a nest of 4 garlic cloves, this little guy roasted in the oven for 60 minutes. It came out smelling so fragrant and savory. When it cooled slightly I peeled away at the outer layers and made it to the center, where the layers were super tender and saturated in that unbelievableĀ garlic-y goodness. Extremely tasty! Don’t be intimidated.


  • 1 large artichoke
  • 1/2 lemon
  • salt and freshly cracked pepper
  • 1 Tbsp cold pressed olive oil
  • 3-4 garlic cloves
  1. Preheat oven to 425 degrees. Cut off the bottom stem of the artichoke and the top 1/3 off. Using a small knife, hollow out and discard the inner center leaves.
  2. Spread out the leaves as much as possible and drizzle with the juice of half a lemon and olive oil. Make sure it gets in all those layers! Season generously with salt and pepper. Don’t be shy.
  3. Nestle the peeled garlic cloves in the hollow center. Wrap the artichoke tightly in aluminum foil and roast for 60-65 minutes until very tender. Pull apart those leaves and devour! Eat the garlic, too.


4369All Photo Credit: Ashley Cuoco

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