Oven Braised Artichokes with Garlic and Thyme

Oven Braised Artichokes with Garlic and Thyme Gourmande in the Kitchen
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Have you seen them yet?  Plump and silvery green with prickly scales and furry centers; they’re in season right now.  Big, beautiful springtime artichokes are here.

I’ve certainly eaten my fair share of artichokes over the years and I savor every delicious moment they are in season during the spring months and again for a shorter time in the fall.

 Artichokes in Basket Gourmande in the Kitchen

Don’t let yourself be intimidated, although they may be a bit tricky to prepare, they are well worth the effort. Once you’ve tamed their prickly thorns and fuzzy chokes this edible bulb offers a delicate taste, sweet and mellow that can’t be matched.

Eating an artichoke is a hands-on experience.  Peeling back each delicate petal with your fingers and dragging it gently between your teeth to remove the soft fleshy bit forces you to slow down and appreciate every delicious bite, until you finally reach the best part: the tender heart.

Preparing Artichokes Gourmande in the Kitchen

My usual preparation is generally to steam them whole and enjoy them with a vinaigrette, but when I want to dress them up, I head for the oven.

No exotic ingredients, unusual spices or complicated cooking methods, just a gentle braise that results in an ambrosial fragrance that will invade your kitchen.

Artichokes in Olive Oil and White Wine Gourmande in the Kitchen

After stripping off the tough outer leaves, snipping off the thorns, and removing the inner choke, I toss the artichokes in a mixture of lemon juice, olive oil and white wine flavored with garlic and thyme and seasoned with sea salt and ground pepper.  The garlic and thyme gently infuse the braising liquid with a subtle, elusive flavor.

Braised Artichokes with White Wine Gourmande in the Kitchen

Serve them either warm or chilled with an extra squeeze of lemon juice and a shower of fresh parsley, linger and enjoy.

Serves Serves 4 to 6

Oven Braised Artichokes with Garlic and Thyme Recipe

Gently braised artichokes in a garlic and thyme infused marinade.

20 minPrep Time

40 minCook Time

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  • ¼ cup/60ml extra virgin olive oil
  • ¼ cup/60ml freshly squeezed lemon juice
  • Peel from one of the lemons
  • ¼ cup/60ml good quality white wine or water
  • A few sprigs of fresh thyme
  • 2 bay leaves
  • 3 small garlic cloves, chopped
  • 1 teaspoon of fine sea salt
  • ½ teaspoon of freshly ground pepper
  • 4 large artichokes
  • 2 Tablespoons fresh flat leaf parsley, finely chopped


  1. Preheat the oven to 400°F.
  2. In a large roasting pan, combine all the ingredients except the artichokes.
  3. Pull off and discard the thick outer leaves of the artichokes by bending them back and pulling them down toward the stem (Remove leaves that are dark green, but do not remove leaves that are green at the top and yellow on the bottom).
  4. Snip off the tops of the leaves (at the point where the green and yellow come together) and trim around the base of the artichoke heart to smooth the sides and peel the stem.
  5. Cut in half and scoop out the fuzzy choke with a small spoon. As each artichoke heart half is completed, add to the pan with the braising liquid, turning them to coat completely and prevent browning.
  6. Cover the pan with a lid or parchment lined aluminum foil and cook until the hearts are tender when pierced with a knife, 30 to 40 minutes.
  7. Remove the pan from the oven, uncover, and let the artichokes cool in the braising liquid.
  8. Garnish with a chopped parsley, serve warm, or refrigerate and serve chilled.


Gluten Free, Grain Free, Vegetarian, Vegan, Paleo


How do you like to eat artichokes?


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  1. says

    Sounds like such a simple & elegant dish that’s packed with flavour… I haven’t tried my hand at making artichokes at home yet (yes, I’m a little intimidated by them!), but hope to try soon!

  2. says

    I had a big, fresh, awesome artichoke in my hands at the groc store on Wed and put it back because I am so horrible at preparing them…wish I would have gotten it b/c now I really want an artichoke!

  3. says

    Beautiful – I’ve never had braised artichokes, though I love them steamed. This goes on my to do list, what with artichokes and garlic being two of my addictions 🙂

  4. says

    I have to say I’ve always been a bit intimidated by artichokes. This recipe sounds amazing and as always, your photography makes me drool.

  5. says

    Hi Sylvie!

    What a wonderful dish! I wish artichokes were in season here too, I didnt have any in years. Realy I am missing out. I ll save your recipe for later because I need to try them out with lemon and thyme. thanks for sharing and I wish u a happy Easter!

  6. says

    thank you for a great recipe . i have always been afraid of artichokes . they look so hard to prepare that i just stuck to asparagus. but your recipe and pictures have given mre new courage. best wishes

  7. says

    Unfortunately for some reason the artichokes here never look that good. Maybe I’ll get lucky this spring and find some decent ones to try our your delicious recipe.

  8. says

    I made it a couple of time and we enjoyed it but couldn’t fall in love with it. I like the dip though with artichoke heart and cheese 🙂

  9. says

    Okay Sylvie, Now you’ve done it…I have such a hankering for an artichoke! I love to eat them just the way you described, usually dipped in melted butter. I want to try your way…sounds so flavorful and more healthy too!
    Your second-to-last photo is my favorite.

  10. says

    I have to say artichoke is something I love but I have never really cooked at home… May be once with my friends but lets just say never….
    Your recipe is totally telling me to go and buy and cook these babies… Tmrw is farmers market day for me, I will be on lookout for some good artichoke; now that I have a recipe to tackle them..
    B/W gorgeous pictures!!!
    Do you sell your prints/pics? They are absolutely breathtaking good!!

  11. says

    I love the arrivial of artichokes – delicious fried, roasted, or even shaved super thin and raw in a salad. Yours look gorgeous and your photos are stunning, as always.

  12. says

    I have been making artichokes for a 1,000 years and have never removed the outer leaves (just snipped the top and stem). Duh!! I am making these this week – they are right up my alley and so in line with how I want to eat right now! Thanks for inspiring, Sylvie!

  13. says

    I grew up dipping the artichoke leaves in lemon butter…so yummy. I rarely make a fresh artichoke these days….and usually just add a jar to my salads…but I will treat myself to a few this spring 🙂 Your braised artichokes sound perfect~

  14. says

    I grew up on artichokes… always a staple in our household (funny seeing that I know so few people who had the same experience). Can’t wait to give this beautiful recipe a try. Just need to get my hands on them!

  15. Rachel says

    This recipe inspired me to try preparing artichokes for the first time. They’re in the oven right now, and I sure hope they’re awesome because that prep was tough! They smell awesome. 🙂

  16. says

    What a gorgeous way to serve artichokes Sylvie. I was always scared of preparing them at home, until recently, and found they really aren’t difficult to deal with at all. They are also beautiful too!

  17. says

    I knew I just had to make this recipe when I came across it. It made the perfect addition to my Easter dinner! The lemon and white wine pair so well with the artichoke and the braising made my kitchen smell amazing.

  18. Catherine says

    I’ve been eating artichokes since I was a young girl, boiled or steamed, with either butter or mayonnaise, but I’m going to try roasting them like this tonight. It looks like a little more work, but it might be worth the effort. I’ll let you know 😉

    • says

      I hope you enjoy the recipe, it’s really not much more work than traditional methods, just a matter of chopping them in half before cooking them in the marinade.

  19. says

    Your writing is amazing, the pictures stunning. It’s just wonderful how you describe this very intense moment and sensual preparation of peeling the artichoke…

  20. Ari says

    This might be a silly question… Do you eat the leaves or scrape the leaf with your teeth like stuffed artichokes? I’ve only had them stuffed with the breadcrumb mixture, but you don’t really eat much of the artichoke itself. Thanks! 🙂

    • says

      You scrape the bottom portion of the leaf with your teeth to remove the edible part and discard the rest of it. As you get closer to the heart the leaves get more tender and you can nibble up higher but the very best part in my opinion is the heart which once you remove the fuzzy choke is entirely edible and my favorite part!