I had every intention to have this posted last night, but that whole “having a bunch of kids” thing kind of snuck in last night!! Anywho, this recipe is totally awesome, and if you are looking to step up your artichoke game then scroll on my friend, scroll on.

This can be eaten a couple ways. I ate the brussel sprouts and bacon 1st, then the artichoke. The bacon grease soaks into the choke, making it oh. so. delicious. My husband on the other hand, scooped everything out and then “dipped” the leaves into the brussel sprouts and bacon!

Ialso suggest getting a peppered bacon. It adds just a hint of spice to your artichoke!


Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes


  • 3 artichokes, sliced in half, middle "hair" and leaves removed
  • 1/2 lb brussel sprouts, roughly chopped
  • 4 slices of bacon, crumbled
  • 1 cup of water
  • juice of 1/2 lemon


  1. Preheat oven to 375.
  2. While oven is getting hot, slice your artichokes in half using a serrated knife and clean out the middle making a small "bowl"
  3. Rub the lemon all over the artichoke and place into a baking sheet with the inside facing down.
  4. Pour 1 cup of water directly into the baking dish, cover with aluminum foil and roast for 20 min.
  5. While artichokes are cooking, chop up your bacon and add it to a skillet.
  6. Cook bacon for a couple minutes, the add chopped brussel sprouts. Mix around and cook for another 2. Set aside. (you don't want the bacon to be completely cooked yet)
  7. Once the 20 min are up, take the artichokes and flip them.
  8. Spoon in the brussels sprout, bacon mixture and place back into the oven, uncovered, for another 20 min. (if there is no more water in the baking dish, add a little more)
  9. After the 20 minutes is up, turn your oven to broil and let it cook another 5
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Whole30: yes

Paleo: yes

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