RECIPE OF THE MONTH: Roasted Artichoke Toss

Roasted Artichoke Toss
March 7, 2017

March marks the beginning of artichoke season! Not only are artichokes delicious, they’re chock-full of antioxidants and provide over 20% of your daily fiber needs. Go green with this simple Roasted Artichoke Toss recipe from Prevention

INGREDIENTS (serves four)

8 baby artichokes
½ lemon
1½ tbsp olive oil
1 medium red onion, sliced
2 cloves garlic, halved
½ tsp salt
2 tbsp balsamic vinegar


  1. Heat oven to 400°F. Halve artichokes lengthwise, trim ½” from leaves, scrape out chokes, and rub outsides with lemon.
  2. Heat oil in large ovenproof frying pan over medium heat. Add artichokes, onion, garlic, and salt. Brown lightly, 8 minutes. Add ½ cup water. Cover and bake 20 minutes.
  3. Uncover and roast until flesh of leaves is tender, 10 minutes. Splash with vinegar.

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