Roasting baby artichokes couldn’t be any easier than this recipe. Roasted with olive oil, herbs and lemon, topped with a bagna cauda sauce, this might be your new favorite way to eat artichokes!

Roasted Baby Artichokes with Bagna Cauda

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people


  • 4 each baby artichokes
  • 2 each lemons
  • 1/4 cup fresh sage
  • 1/4 cup fresh thyme
  • Olive oil
  • Salt and pepper

For the Sauc

  • 1 head garlic , roasted
  • 1 each anchovy filet
  • ¼ cup red wine vinegar
  • ¼ cup olive oil


  1. Trim each artichoke’s outer leaf tips with kitchen shears. Peel stem on artichoke until fibrous skin is removed (the core will be a pale green). Discard all trimmings.
  2. Cut each artichoke in half, rubbing cut side with lemon.
  3. Preheat oven to 400 degrees. Preheat skillet over medium high heat with olive oil in the bottom.
  4. Season artichokes with salt and pepper. Place artichokes in pan, cut side down, and sear for 5 minutes or until golden brown. Remove from pan.
  5. Slice lemon into 8 slices and place in cast iron skillet. Place herbs on top of each slice of lemon. Place artichokes on top of lemon and herbs, cut side down. Cover skillet with aluminum foil and roast in oven for 15 minutes or until tender.


  1. Roast whole garlic head in aluminum foil in 350 degree oven for 45 minutes or until tender. Let cool. Once cool enough to handle, cut bottom off of garlic head and squeeze cloves from garlic paper. Discard garlic wrappings.
  2. Bring together garlic, anchovy and olive oil to temperature in a small sauce pot over medium heat. Mash garlic and anchovy with the back of a spoon in the pan to help dissolve.
  3. Add red wine vinegar and season with salt and pepper.
  4. Serve over roasted artichokes. Use as a dipping sauce for outer leaves.