Roasted Baby Artichokes with Smoked Sea Salt

Roasted Baby Artichokes

Roasted Baby Artichokes

Serves 2-4


  • 6 baby artichokes
  • 1 lemon, cut in half
  • 3 Tablespoons extra virgin olive oil (EVOO)
  • 2 Tablespoons fresh lemon juice
  • 1/2 teaspoon plain white Hawaiian Volcano Sea Salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1 Tablespoon flat-leaf parsley, chopped
  • 1 teaspoon Hawaiian Volcano Kiawe Smoked Sea Salt for garnish

Preparation Instructions

  1. Preheat oven to 400°F.  Prepare a bowl of acidified water with the two lemon halves.
  2. Trim artichoke leaves down to the light green parts and remove choke with a spoon. Cut each in half and drop into bowl of lemon-water.
  3. Mix oil, lemon juice, salt, pepper and garlic. Lay artichokes on baking sheet, cut side up.
  4. Drizzle with olive oil mixture.  Roast until tender – about 20 minutes.
  5. To serve, sprinkle with cheese, parsley, and Kiawe salt.  Serve hot or at room temperature.