Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Crispy Baby Artichokes

Gluten Free3 Responses »

While I sometimes think I possess the courage and ability to conquer almost any recipe that comes my way, I must confess I was a tad bit intimidated to tackle artichokes.

For me, they fell into the same category as homemade croissants, or a souffle.  Technically, I could make them, but, I just wasn’t interested. 

Lately though, our big fancy grocery store has had baby artichokes in produce every week.  They are so much easier to prep than their mature version. Just a bit of trimming,  a quick boil, then roast with olive oil and salt until golden and crispy, finished with a shower of lemon zest, kosher salt, and chopped parsley.

I am not afraid anymore. Crispy Artichokes

Crispy Baby Artichokes

Category: Gluten Free

Crispy Baby Artichokes


  • 4-6 baby artichokes per person
  • 2 lemons, separated
  • 2 tablespoons olive oil
  • kosher salt
  • zest of 1 lemon
  • handful of fresh chopped parsley


Bring a medium sized pot of water to boil.

Preheat oven to 350 degrees.

Using a sharp knife, trim top 1/4 -1/2 inch off the top of the artichoke (some are smaller than others).

Cut off bottom stem, or trim all the sides (can be a bit woody after cooking, but looks pretty).

Remove tough outer leaves until you reach the light green to pale yellow inner leaves.

Which could be 1/3 to 1/2 the volume of the artichoke.

Rub all the cut side of each artichoke with lemon and drop into a bowl until you have trimmed them all.

Add a handful of salt to the boiling water, drop in the lemon half you have been rubbing the veg with.

Cook artichokes over medium heat, a nice light roll of a boil, for about 10 minutes, drain well.

Toss with olive oil and place on baking sheet, sprinkle with salt.

Roast 10-12 mins, or until crispy on one side, flip and cook another 6-10mins or until you have reached a deep brown color and the artichokes are nice and crispy.

Shower with zest from second lemon and then the juice of the lemon, sprinkle with salt and parsley and serve.

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