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Baked Parmesan Artichoke

Updated: Aug 22, 2022

Serves: 6

I wanted to try a different vegetable for my Valentine’s Day meal and what better than artichoke which their core is called a heart. It does take some patients to prepare but if done well it truly is a great side dish. For those that don’t know how to eat artichoke here is a cross-section that shows the different parts and what is edible.


6 artichoke

3 lemons

Olive oil

Garlic salt or salt and pepper

12 garlic cloves optional

Shredded parmesan cheese


  1. Preheat oven 390°F and line baking sheet with aluminum foil

  2. We need to prep the artichoke for baking and we start with cutting off top

  3. The cut off the stem so you have about 1.5 inches remaining

  4. Peel off all the little leaves from the base and any damaged ones

  5. Use kitchen scissors and cut the thorns off of any remaining leaves

  6. Using a sharp knife turn artichoke upside down and peel off a bit of the stem and remove remnants of the leaf bottoms – picture show this

  7. Cut a lemon in half and rub around artichoke to prevent further browning, this happens naturally once you cut an artichoke

  8. Using a spoon, scoop out the choke (fine, fuzzy, hair-like filaments) above the heart (named choke for a reason, they will make you choke)

  9. Lay cleaned artichoke on baking sheet with inside up

  10. Squeeze lemon all over artichoke

  11. Sprinkle with garlic salt or salt and pepper to taste (If you don’t have garlic salt then you can place one garlic cloves later in the steps)

  12. Pour ½ tsp oil on each artichoke and using your hands massage the oil into the artichoke

  13. Slice lemon into ¼ inch slices then cut into four pieces

  14. At this time you can peel your garlic and place one clove into each whole where the choke used to be then top with one piece of lemon

  15. Otherwise just place the lemon piece in the hole, which is what I did as I used garlic salt

  16. Turn over the artichoke so the outer layer faces up

  17. Squeeze more lemon all over the artichoke

  18. Pour a little more olive oil

  19. Season with a little more garlic salt or salt and pepper

  20. Cover with aluminum foil and bake for 30 minutes (I baked for 40 mins and it was a little too much)

  21. Using tongs turn over each artichoke and remove lemon (& garlic) from choke area

  22. Sprinkle with parmesan and cook for five more minutes

Remove and serve on platter


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