Roasted Artichokes

Though artichokes might look like the porcupine's inedible cousin, they can be a real treat if you prepare them right. Don't let their brash looking exterior fool you...all you have to do it lather them up with some butter, season them and stick them in oven until nice and tender. Best part? It's socially acceptable to heat up a ramekin of straight butter for "dipping" (read: dowsing). Help yourself to this classic recipe! Pairs well with just about everything. Especially steak. If you're feeling extra naughty, drizzle your extra butter drippings over the steak. 


  • 2 large artichokes
  • 2 tbsp  melted ghee or grass-fed butter
  • 1/2 lemon
  • 2 tsp granulated garlic
  • Salt and pepper to taste
  • Optional - 2 tbsp melted ghee or grass-fed butter for dipping


  1. Preheat your oven to 425.
  2. Cut the stems (straight across so the artichokes stand up) and the top parts of the leaves (so they aren't pointy).
  3. Pull the leaves apart so they sit open a little more, and drizzle the melted butter over each, making sure it seeps evenly into the nooks. Squeeze the lemon into the artichokes and top off with the granulated garlic.
  4. Shake salt and pepper to taste over each artichoke.
  5. Wrap each artichoke in aluminum foil and set standing up in a baking dish.
  6. Place in the oven for 1 hour and 20 minutes (about 1 hour and 5-10 minutes for smaller artichokes).
  7. Serve with dipping butter!

Servings: 2