4 globe artichokes
juice of 1 lemon
60ml extra virgin olive oil
1 garlic bulb, broken into separate cloves
1 bunch thyme
125ml water
1 tablespoon lemon juice
sea salt and pepper, to season

Quite possibly the quickest, easiest and most satisfying artichoke preparation we know.

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1.Preheat a wood-fired oven or barbecue to 250°C.
2.If you are using a conventional oven, preheat it to 190°C.
3.To prepare the artichokes, trim the tops and peel the stem and base of each until you reach the white centre of the stem (there should be no green skin remaining).
4.Place in a bowl of water with the lemon juice until you’re ready to cook.
5.Just before cooking, slice in half lengthways. Using a small teaspoon, remove the furry centre ‘choke’ and discard.
6.Pour the olive oil into a small enamel or stainless-steel roasting tray.
7.Lay the artichokes in the tray, cut-side down, and arrange the garlic cloves and thyme on top.
8.Pour 125ml of water into the tray, cover with foil and roast for 10 minutes.
9.Remove the foil and cook for a further 10 minutes or until you can pierce the heart of the artichoke easily with a sharp knife.
10.Sprinkle with lemon juice and season with sea salt and pepper to serve.

This is an edited extract
from Meatsmith by
Andrew McConnell and
Troy Wheeler published
by Hardie Grant
Books. Photography
© Mark Roper 2023.