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whole baked artichoke on plate
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5 from 2 votes

Whole Baked Artichokes

AIP Baked Artichokes may be the simplest way to eat fresh artichokes. They are baked with lemon and seasonings so you don’t even need any dip. Each bite is savory and delicious. This recipe fits the whole30, paleo and AIP diets.
Prep Time5 mins
Cook Time1 hr
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4 halves
Calories: 40kcal
Author: Beth Chen

Equipment

  • Dutch Oven

Ingredients

  • 2 Whole Fresh Artichokes
  • 1 Dried Bay Leaf
  • 1 Lemon quartered
  • 2 Garlic Cloves

Instructions

  • Preheat oven to 375 degrees.
  • To prep the artichokes, cut off the stem, leaving 1/2 inch from the bottom row of leaves.
  • Using kitchen scissors cut off 1/2-inch of the tips of all of the artichoke leaves. This step is optional but helpful especially when feeding kids.
  • Cut 1 inch from the top of the artichoke. It helps to use a serrated knife like a bread knife for this.
  • Take a piece of lemon and rub over the cut edges of the artichokes to keep them from turning brown.
  • To bake the artichokes, put about 1-inch of boiling water in the bottom of a Dutch oven that will snugly hold the artichokes. Add lemon, bay leaf, and garlic to the water.
  • Place the artichokes sitting upright in the water.
  • Cover the pot tightly with a lid. You’re essentially steaming the artichokes so remember to cover the dish or this recipe will not work!
  • Bake for 1 hour or until a knife easily penetrates the heart of the artichoke or you can easily remove one of the outer petals. Depending on the size of the artichoke baking time can vary from 50 minutes to 1 hour 30 minutes.
  • Remove artichokes and place them on a serving dish to serve.

Notes

Nutrition

Serving: 4g | Calories: 40kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 274mg | Fiber: 4g | Sugar: 1g | Vitamin C: 22mg | Calcium: 38mg | Iron: 1mg