Mediterranean Roasted Artichokes

While I am not vegetarian, I always like to have some vegetarian options for guests when I am hosting dinner. This artichoke recipe is flavorful, filling, and perfect for my vegetarian friends, so they aren’t stuck with just eating salad for dinner! Kelapo ghee allows the garlic clove to become soft and tender to give the dish that mouthwatering flavor. I hope you and your vegetarian friends enjoy! 

Roasted Artichokes


  • 3 large artichokes 
  • 3 teaspoons lemon juice 
  • salt 
  • black pepper 
  • Kelapo ghee 
  • 6 garlic cloves, peeled 
  • 1 small shallot, thinly sliced 
  • 1 tablespoon capers 
  • crumbled feta cheese, to taste 

For the Vinaigrette: 

  • same 6 garlic cloves, roasted earlier with the artichokes 
  • ½ cup fresh dill, chopped 
  • ¼ cup fresh lemon juice 
  • 1 teaspoon honey 
  • salt 
  • black pepper 


  1. Preheat the oven to 400 degrees Fahrenheit. 
  2. To clean the artichokes, cut off the stem then peel off the tough outer layers by hand. When you reach the softer layers, use a serrated knife to cut off about ¾ of an inch from the top. Now, cut the artichoke in half lengthwise. Using a spoon, remove the fuzzy choke on the inside. 
  3. As you clean the inside of each artichoke half, immediately add ½ a teaspoon of lemon juice to cover the surface—to prevent the artichoke from discoloring. 
  4. On a large baking sheet, place each artichoke half in a piece of foil paper, lightly coated with Kelapo ghee, that is large enough to fold around. 
  5. Season artichokes with some salt and pepper and nestle 1 garlic clove in the center of each artichoke half. Drizzle generously with Kelapo ghee—it is okay if some ghee pools in the center or overflows into the foil. Close the foil around each artichoke half. 
  6. Roast in the oven at 400 degrees Fahrenheit for 40 minutes.  
  7. Carefully open the foil pouches using tongs. Then, remove the roasted garlic from the center of the artichokes. Close the foils back until ready to serve. Let the garlic cool. 
  8. In the bowl of a small food processor, add the roasted garlic with ½ cup of chopped fresh dill, ¼ cup of fresh lemon juice, 1 teaspoon of honey, salt and pepper to taste. Pulse until the mixture is smooth. 
  9. Remove the artichokes from the foil. Arrange on a serving platter of your choice, and generously drizzle the roasted garlic-dill vinaigrette. Top with 1 thinly sliced small shallot, 1 tablespoon of capers, and crumble feta cheese to taste. 
  10. Enjoy! 
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