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Oven-Baked Artichokes
Oven-Baked Artichokes | Recipe
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Oven-Baked Artichokes | Recipe

Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
35 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

1
Fill a large saucepan with water and bring to the boil over a high heat.


2
Meanwhile, prepare the artichokes. To do this, cut off the stalk, remove the hard outer leaves from the bottom of each artichoke, and cut off the tips of the remaining outer leaves to remove the prickles. Carefully slice off the top third of each artichoke with a kitchen knife to create a flat upper surface.


3
Juice the lemon and place the artichokes in a bowl of water with the lemon juice to prevent them from browning.


4
Once the water is boiling, carefully place the artichokes into the saucepan using tongs. Reduce the heat to medium and simmer for 20–25 minutes or until the leaves are tender when pierced with a fork.


5
Meanwhile, peel and finely chop the garlic and mix with the olive oil and 1 tsp Vegetable Allrounder in a small bowl.


6
Preheat the oven to 180°C (top/bottom heat).


7
Once the artichokes are cooked, remove them from the pan with tongs and place on a plate. Then open out the leaves to form a flower and coat thoroughly with the garlic and oil mixture.


8
Bake the artichokes in the oven for 10 minutes until browned and crispy.


9
Toast the pine nuts in a dry frying pan for a few minutes until fragrant and sizzling. Remove from heat.


10
Remove the artichokes from the air fryer, season with more Vegetable Allrounder and garnish with feta, cranberries or pine nuts to taste. Drizzle with any leftover oil mixture and serve!

Nutritional information: (Per person)

Calories
247
kcal

Carbohydrates
16
g

Protein
17
g

Fat
16
g

Method

1
Fill a large saucepan with water and bring to the boil over a high heat.


2
Meanwhile, prepare the artichokes. To do this, cut off the stalk, remove the hard outer leaves from the bottom of each artichoke, and cut off the tips of the remaining outer leaves to remove the prickles. Carefully slice off the top third of each artichoke with a kitchen knife to create a flat upper surface.


3
Juice the lemon and place the artichokes in a bowl of water with the lemon juice to prevent them from browning.


4
Once the water is boiling, carefully place the artichokes into the saucepan using tongs. Reduce the heat to medium and simmer for 20–25 minutes or until the leaves are tender when pierced with a fork.


5
Meanwhile, peel and finely chop the garlic and mix with the olive oil and 1 tsp Vegetable Allrounder in a small bowl.


6
Preheat the oven to 180°C (top/bottom heat).


7
Once the artichokes are cooked, remove them from the pan with tongs and place on a plate. Then open out the leaves to form a flower and coat thoroughly with the garlic and oil mixture.


8
Bake the artichokes in the oven for 10 minutes until browned and crispy.


9
Toast the pine nuts in a dry frying pan for a few minutes until fragrant and sizzling. Remove from heat.


10
Remove the artichokes from the air fryer, season with more Vegetable Allrounder and garnish with feta, cranberries or pine nuts to taste. Drizzle with any leftover oil mixture and serve!

Nutritional information: (Per person)

Calories
247
kcal

Carbohydrates
16
g

Protein
17
g

Fat
16
g

Oven-baked artichokes

Enjoy our easy oven-baked artichoke recipe, a fantastic choice for anyone who loves good food with minimal fuss. It’s straightforward, healthy and absolutely delicious. The Vegetable Allrounder combined with the nuts and cranberries gives it a Moroccan flavour profile – perfect for impressing at dinner parties or adding a touch of sophistication to your meals!

 

More recipes with Vegetable Allrounder

With notes of cumin, chilli, garlic and pepper, our Vegetable Allrounder seasoning blend livens up all sorts of vegetable dishes or dips. Try it in these Turkish scrambled eggs or in a veggie rice bowl!

Ingredients

Persons
Recipe

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