Eat your heart out! I hope you guys get my artichoke jokes… I think I’m hilarious. Anywho, artichokes are one of those vegetables I just never think about buying at the grocery store. I always find myself in a funk of buying the same produce! Creature of habit I guess. This week was different- stepping out of my comfort zone and tackling these artichokes was a huge success. It’s so much fun to try something new and better yet, to eat seasonally while I’m at it.

Line a baking pan with aluminum foil and preheat oven to 375°F. Cut 1 inch off the top of the artichokes and trim the outer leaves. Cut the artichokes in half lengthwise. Use a knife to carefully core out the hairs from the center of the artichoke and place a garlic clove in each pocket. Drizzle with olive oil, squeeze the juice of one lemon over the artichokes, and sprinkle generously with salt, rosemary and thyme. Flip the halves over to roast on top of lemon slices. Roast for 45 minutes and flip to broil for 2 minutes to brown!

Serve with: Hemp Seed Pesto Yogurt

Mix 1/4 c plain yogurt (I used almond based!) with 3 tbsp of hemp seed pesto.


Prep Time: 10 minutes

Serves: 4

1 c fresh cilantro finely chopped

3/4 c fresh basil finely chopped

1/2 c raw hemp seeds

1/3 c olive oil + more for drizzling or use truffle oil for drizzling!

1 tbsp fresh lemon juice

1 clove garlic minced or grated, optional

1/3 c parmesan cheese or nutritional yeast, optional

crushed red pepper to taste

salt and pepper to taste

Combine all ingredients in a small food processor or high powered blender and process until smooth.


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Hi friend, I’m so happy to see you! I’m Rebecca, health and wellness enthusiast, recipe developer, mama, and busy bee located in the suburbs of Dallas, TX. I’m here to share my wellness journey with you by creating delicious recipes and sharing tips to simplify ‘healthy’. Welcome to my blog.

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