Artichokes with Lemon & Olive Oil Dipping Sauce

7 45 270
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 3
Artichokes with Lemon & Olive Oil Dipping Sauce
Health Highlights


3 medium artichoke(s) Artichoke
1 whole lemon(s) Lemon juice
2 tbsp Extra virgin olive oil
3 tbsp Extra virgin olive oil (for dipping sauce)
2 clove(s) Garlic (thinly sliced)
1 dash Salt and pepper (to taste)
1 tbsp Thyme, fresh (finely minced; or oregano or parsley)


  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper, set aside. Place the juice of one lemon into a shallow dish, set aside.
  2. Working with one artichoke at a time, begin by trimming one inch off the top of the artichoke. Cut a half-inch off the stem end, then peel the stem leaving only the tender inner stem. Remove any lower, discoloured leaves. Cut artichoke in half lengthwise and scoop out the choke, the fuzzy center, with a spoon. Dip cut side of artichoke halves in lemon juice to keep from browning. Repeat process with remaining artichoke halves. Save remaining lemon juice for dipping sauce.
  3. Place artichoke halves on the lined baking sheet, cut side up. Drizzle artichokes with olive oil, sprinkle with salt and pepper. Place a few garlic slices in the center of each artichoke half, scatter over with fresh minced thyme. Turn halves over so the cut side is on the pan. Roast artichokes for 30 to 35 minutes.
  4. While artichokes are roasting, make the dipping sauce by whisking together reserved lemon juice and olive oil. Season with salt and pepper to taste.
  5. Remove artichokes from the oven, transfer to a platter, serve with dipping sauce.


Nutrition Highlights

  • The leaves of artichokes have antioxidant properties, they can also help to balance intestinal microbiota which is beneficial for clients with IBS.

Nutrition Facts

Per Portion

Calories 270
Calories from fat 207
Calories from saturated fat 28.9
Total Fat 23.0 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 16.6 g
Cholesterol 0
Sodium 149 mg
Potassium 498 mg
Total Carbohydrate 14.9 g
Dietary Fiber 7.1 g
Sugars 1.5 g
Protein 4.4 g

Dietary servings

Per Portion

Vegetables 1.1

Energy sources


Meal Type(s)