Food & Cooking Recipes Brown-Bag-Roasted Artichokes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 6 It is important to use plain lunch-size brown bags. If you use one with a logo, the ink will run. Ingredients 2 heads garlic, cloves separated 2 lemons, quartered 4 bay leaves 4 large sprigs rosemary 1 teaspoon salt ¼ teaspoon freshly ground pepper 12 baby artichokes 2 tablespoons olive oil, plus more to drizzle Directions Heat oven to 425 degrees. Combine garlic, lemons, bay leaves, rosemary, salt, and pepper in a large bowl. Remove tough outer leaves from artichokes; trim tops and stems. Cut artichokes in half, and scoop out and discard purple choke; add to bowl. Squeeze lemon juice over artichokes, and toss well. Fill four brown bags with artichoke mixture, making sure to get an even mix of ingredients in each, especially artichokes and lemons. Cinch bags, and tie with string. Bake on a baking sheet until artichokes are tender and garlic cloves are very soft, about 1 hour. Spritz bags with water several times while baking. Tear open bags, and serve immediately with a drizzle of oil. Print