My love for artichokes comes from my father. He’d arrange them in a pressure cooker, secure the lid, then let them cook away. Afterward, we’d tear off each leaf, dunking each one into a blob of mayo (Best Foods, of course) before using our teeth to scrape off the soft part to enjoy.

Because I always thought that old-school pressure cooker looked like a bomb about to go off, when I got older, I opted to use my rice cooker to steam my artichokes instead.

Of course, that had the disadvantage of only being able to cook to at a time. So when I spied this recipe for “Oven-Roasted Artichokes” that cooks four — or more if you want to add a second pan to the oven — I was keen on trying it.

The fact that the artichokes get flavored with garlic and aromatic herbes de Provence as they cook enticed me even more.

This super easy recipe is from “Mostly French” (Simon Element, 2025), of which I received a review copy.

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