Basil Brushed Roasted Artichokes


Here you have it. The simplest, tastiest, most honest artichoke you’re ever gonna eat.

Hope everyone had a Better day :)


Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4


2 large globe artichokes
2 tablespoons fresh lemon juice
1 tablespoon sea salt
2 tablespoons extra virgin olive oil
1 packed cup fresh basil leaves
1 – 2 cloves garlic
extra sea salt + pepper, to taste
Artichokes can be fairly dirty vegetables. I like to give them a warm water bath with some produce wash or baking soda for about 10 minutes to draw out any excess dirt. Prepare artichokes by trimming about an inch off the top and cut off the stem. Now trim each individual leaf with kitchen shears and slice lengthwise.

Fill a large pot of with water, add in the halved artichokes, tablespoon sea salt and 1 tablespoon of lemon juice. Bring to boil, then turn down to a simmer and cook for 20 – 25 minutes. The artichoke will be cooked when you can easily remove a leaf and the “meat” is tender.

Remove the artichokes from the water and set upside down on tea towel while you’re preparing the basil spread.

Preheat the oven to 400 degrees.

In a food processor combine the olive oil, basil, garlic cloves, remaining tablespoon of lemon juice and good pinch of sea salt and black pepper, process until smooth. Now cut the artichokes again, so you have 8 pieces. Brush the tops with the basil spread and roast in the oven for 10 minutes.

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