May 13, 2014 8

Basil-Brushed Artichokes

Basil Brushed Artichokes | @withfoodandlove

Artichokes. I love them, in every way.

Growing up in an Italian family meant eating artichokes often. And we ate them one way only. This was my family’s most treasured bite of food – the stuffed artichoke. Brimming with bubbly cheese, loads of garlic and Italian style breadcrumbs. Something I would literally fight my brothers and sister for. Who got more, who ate the last one. Stuffed artichokes were everything.

Nowadays I make it like that for special occasions only. Not because I don’t love it. Because I do, I’m obsessed with it. But because let’s be honest, it’s certainly not the healthiest option. One day, perhaps I’ll share this family recipe with you. But for now, we’re doing a lot of these steamed, brushed with a fresh olive oil and basil sauce and then broiled. The simplest, freshest, most honest artichoke you’ll ever eat.

Basil Brushed Artichokes | @withfoodandlove

Basil Brushed Artichokes | @withfoodandlove

Basil Brushed Artichokes | @withfoodandlove

Basil-Brushed Artichokes

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Serves 4

Artichokes can be a little overwhelming to prep. If you need a little visual help, click here for some tips.


  • 2 large artichokes
  • 2 tablespoons extra virgin olive oil
  • 1 packed cup fresh basil leaves
  • 1 - 2 cloves garlic
  • sea salt
  • black pepper


  1. Preheat the oven to 400 degrees.
  2. Artichokes can be fairly dirty vegetables. I like to give them a warm water bath with some produce wash or lemon juice for a few minutes to draw out any excess dirt. Prepare the artichokes by trimming about an inch off the top and cut off the stem. Now trim each individual leaf with kitchen shears and slice lengthwise.
  3. Place your artichokes in the bottom of a large pot and add an inch of two of water. Bring to boil, then turn down to a simmer and cook for 20 - 25 minutes. The artichoke will be cooked when you can easily remove a leaf and its meat is tender. Remove the artichokes from the water and set upside down on tea towel while you're preparing the basil spread.
  4. In a food processor combine the olive oil, basil, garlic cloves, remaining tablespoon of lemon juice and good pinch of salt and pepper, process until smooth. Now cut the artichokes again, so you have 8 pieces. Brush the tops with the basil spread and roast in the oven uncovered for 10 minutes or until lightly browned.


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8 Responses to "Basil-Brushed Artichokes"

  1. Reply

    Alison | a girl defloured

    May 30, 2013 at 6:35 PM

    Being Californians, we do love artichokes very much! I love your sauce idea.Can’t wait to try it. <3

  2. Reply


    May 30, 2013 at 8:09 PM

    These look delish! I’ve actually never had artichokes before! I will have to try!

    • Reply


      June 1, 2013 at 12:41 AM

      Getting the ingredients this weekend and will check back!! Thx! Love your blog. Just found it!

      • Reply


        June 1, 2013 at 8:53 PM

        Thanks so much Anitra! I’m so glad you found me.

        Stay in touch and stop by often.
        xo – Sherrie

  3. Reply

    cathy cadra

    June 10, 2013 at 8:37 PM

    This looks so yummy= can’t wait to try it!

  4. Reply


    July 16, 2013 at 4:12 PM

    Ok, just made the sauce and it really is awesome! I don’t have any artichokes, but I plan on using it on some of my roasted veggies (beets from your CSA, turnips and carrots). Thanks for the yummy recipe!

  5. Reply


    August 29, 2013 at 5:10 PM

    Great posts. I absolutely LOVE your site, and intend to be your STAR PUPIL. I’ll be sending you a personal note shortly, to add much more to my message. Thank you for all the time andd attention you give to your FANS, who obviously love your recipes, and I would venture to guess, you too. BRAVO!!!
    Till we meet again ~ –

  6. Reply


    May 15, 2014 at 3:35 PM

    I can’t believe I have never bought artichoke before. This looks so good!!

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