Whole roasted artichoke

Serves: 1

Prep Time: 50 minutes


  • 1 whole fresh artichoke

Optional dip

  • 1 lemon, juiced
  • salt and pepper to taste

The artichoke has to be the hippest of vegetables. It’s quirky, obscure and atheistically pleasing. Not wanting to put any of the other vegetables down, but its nice to see a vegetable that looks like a flower as opposed to the oblong shape so commonly demonstrated by other vegetables.

Artichokes are delicious, good looking and provide an array of important nutrients for your body. Not only are they a great snack but a whole roasted artichoke makes a particularly interesting starter for a dinner party, which when presented to your guests will immediately instigate a plethora of praise.

For those of you that are up for a serious health challenge you can drink the water the artichoke has been boiled in, as this is not only cleansing and nourishing to the liver and digestive tract, but can also help improve skin complexion. However, I warn you, it is a tad plant-ie, so you may want to some honey if you do.




  1. Cut the stalk of the artichoke off so that it can be stood upright. Then cut the tip of the artichoke off as well.
  2. Half cover the artichoke with water and boil for 20-35 minutes (until leaves are tender and can be easily pulled out).
  3. Drain the artichoke by holding it upside down, this will ensure you release a majority of the water.
  4. Then place it in the oven for 10 minutes to remove any excess water.
  5. There are a number of different dips you can choose as an accompaniment but my favourite is lemon juice with salt and cracked black pepper.

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