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Recipe: Artichoke Hearts with Caramelized Onions and Herb Dressing

Recipe: Artichoke Hearts with Caramelized Onions and Herb Dressing

THIS RECIPE can be part of a great antipasto, and is best made ahead of time.

Artichoke Hearts with Caramelized Onions and Herb Dressing


2 cups red onion

2 cups yellow onion

1 can (9 ounces) artichoke hearts

4 tbsp olive oil

4 garlic cloves, minced

¼ tsp red pepper flakes

¼ tsp paprika

½ tsp fresh parsley

½ tsp fresh tarragon

2 tbsp lemon juice

Preheat oven to 350 degrees.

Julienne the red and yellow onions.

Drain and rinse the artichokes. Combine artichokes with 2 tbsp of olive oil, minced garlic, and spices in a bowl. Spread out mixture onto a sheet pan and bake for 35 minutes at 350 degrees, artichokes will be slightly soft and browned—do not burn.

On medium heat, in a sauté pan, heat the remaining 2 tbsp of olive oil. Add the red and yellow onions and sauté on medium for 5–6 minutes. When the onions start to brown, reduce the heat and cook for an additional 15–20 minutes, stir as needed to keep from burning. Once the onions are caramelized, stir in the lemon juice and cook until the liquid is evaporated. Do not burn the onions.

In a large bowl, combine the roasted artichokes and caramelized onion mixture. Gently mix until everything is evenly combined.


Makes:                                     4 servings

Prep time:                   15 minutes

Cook time:                   50 minutes

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.