roasted artichokes with garlic butter


  • 2 Large Artichokes

  • 3 Tablespoon olive oil

  • Pinch sea salt

  • 1 Stick unsalted butter

  • 2 Clove garlic, chopped

  • 2 Tablespoon chives, chopped

  • 2 Tablespoon parsley, chopped

  • 2 Tablespoon Tarragon, chopped

  • 2 Tablespoon cilantro, chopped

  • 1 Whole lemon, halved




When ready to cook, set temperature to 375℉ and preheat for 15 minutes.


Meanwhile, break off and discard any small outer leaves on the artichokes. Use a knife to slice off the tops of the artichokes, then using scissors, cut off any thorns on the remaining artichoke leaves. Trim the very bottom of the stem, then peel the tough and fibrous outer layer of the stem. Finally, cut artichokes in half, and rinse off.


Transfer artichokes to a large mixing bowl, drizzle with olive oil and generously sprinkle with sea salt. Toss to coat the artichokes thoroughly. Add the artichokes to the grill, cut side down, and roast until the artichoke bottoms are tender when poked with a fork or knife, about 50-60 mins.


When artichokes are almost done, add the butter, chopped garlic, and a pinch of sea salt to a small sauce pan and melt slowly over medium-low heat. Once the butter melts all the way and starts to bubble slightly, add the herbs.


When the artichokes are done, transfer to a butcher paper lined tray with the cut sides up. Drizzle half the garlic butter and squeeze half of the lemon over the artichokes. Add a small sprinkle of sea salt over the artichokes. Serve with a ramekin of the remaining butter for dipping and extra wedges of lemon. Enjoy! Chef Tip: You can also serve with a ramekin of good mayonnaise mixed with a bit of hot sauce. *Cook times will vary depending on set and ambient temperatures.