These baked artichokes are slow, fragrant, and built around letting simple ingredients do their work. As they bake, the artichokes soften and open, absorbing olive oil and garlic deep into their leaves. Parsley adds freshness that keeps the dish light and balanced. Nothing is rushed here just steady heat and patience. It’s a dish that feels calm and traditional, meant to be eaten leaf by leaf. Simple, nourishing, and quietly satisfying.
Baked Artichokes With Garlic and Parsley
Baked artichokes with olive oil, garlic, and parsley for a simple, flavorful vegetarian dish.
Ingredients
Equipment
Oven Baking
Cooking Instructions
- Preheat oven to 400°F (200°C).
- Trim artichokes by removing tough outer leaves and cutting off the tops.
- Place artichokes in a baking dish.
- In a small bowl, mix olive oil, garlic, parsley, salt, and pepper.
- Spoon mixture generously over the artichokes.
- Pour water into the bottom of the baking dish.
- Cover tightly with foil and bake for 35-40 minutes until tender.
- Remove foil for the last 5 minutes if desired, then serve warm.
Nutrition
Notes
Serve warm or at room temperature.
Lemon juice can be added before baking for brightness.
Leftovers keep well refrigerated for up to 2 days.