Roasted artichokes


  • 4 fresh artichokes
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of butter, melted
  • 1 tablespoon of lemon juice
  • 1 cup of mayonnaise
  • 2 cloves of garlic, chopped
  • 1/2 teaspoon of ground black pepper
  • 1/2 cup of grated Parmesan cheese


Preheat the oven to 190º C without fan, with top and bottom heat.

Prepare the artichokes by cutting the stems and removing the outer leaves. Cut the tips off the visible leaves using kitchen scissors. Halve the artichokes lengthwise, and then remove the white, fuzzy hair-like filaments and purple leaves on the inside with a small knife.

Take a large piece of aluminium foil and cut it into 8 squares large enough to wrap each artichoke half. Place each half face up in the centre of the aluminium foil.

In a bowl, mix the olive oil, butter and lemon juice. Pour this mixture over the artichokes, making sure the mixture coats the leaves well.

Wrap the foil firmly around the artichoke, making it into a packet. Place each packet on an oven tray and bake in the oven for 40 minutes, or until the stems are tender. This can be checked by pricking them with a fork.

While the artichokes are roasting, make a sauce by mixing the mayonnaise, garlic, black pepper and grated cheese. Set aside.

Take the artichokes out of the oven. Be careful when opening the foil packets, so as not to burn yourself as they will release very hot steam. Turn the artichokes face up using tongs.

Pour a tablespoon into the centre of each artichoke and put the opened packets back into the oven. Grill for 4-5 minutes.

Take the artichokes out of the oven and serve. To eat, remove the outer leaves, dip the artichoke in the mayonnaise sauce and scrape off the soft artichoke flesh with your teeth.