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Artichokes in herb sauce

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Side Dish
Servings: 6 servings


  • 1 lemon
  • 48 baby artichokes
  • 2 cups (500 ml) water
  • 4 cloves garlic, peeled
  • 1 cup (45 g) flat-leaf Italian parsley, stems removed
  • 1 cup (45 g) fresh basil leaves
  • 3 tbsp (45 ml) extra virgin olive oil
  • 1/4 cup (30 g) dry bread crumbs
  • 3 tbsp (22 g) freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste


  • Cut the lemon in half, run the cut surface over your hands, then trim the artichokes.
  • Juice the lemon and toss the artichokes in the lemon juice.
  • Preheat the oven to 400 F (200 C).
  • Bring the water to a simmer, add the garlic cloves, and cook 3 minutes. Add the parsley and basil and cook 2 minutes longer, then drain, reserving the liquid.
  • Mix the artichokes with the olive oil in a heavy casserole or shallow oven-proof saucepan. Add the garlic, parsley, basil, bread crumbs, and Parmesan cheese.
  • Stir in 3/4 cup (180 ml) of the liquid reserved from blanching the herbs and garlic.
  • Cover and bake for 30 minutes.
  • Remove from the oven and separate the artichokes from the other ingredients. Set the artichokes aside.
  • Remove and discard 3 of the garlic cloves, then puree the remaining herb mixture, adding another 1/2 cup (125 ml) reserved liquid.
  • Season with salt and pepper.
  • Pour the sauce over the artichokes and serve warm or at room temperature.