Roasted Artichokes


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Learn how to roast artichokes with my easy method! I’m breaking down the steps in this roasted artichokes recipe to show you how simple it can be — and you don’t need any complicated ingredients to let the zesty artichoke taste shine through. Not only is the baked artichoke a delicious side or starter, but it’s nice for entertaining or special meals, too.

After my sausage stuffed artichokes recipe, readers have been asking me how to roast artichokes as a side dish or appetizer without meat. So, here they are: An easy roasted artichoke recipe with garlic and lemon! These are the perfect spring recipe.

Why You’ll Love This Roasted Artichoke Recipe

  • Savory, zesty, and bright flavor
  • Tender artichoke leaves
  • Just 15 minutes to prep
  • Healthy veggie for a side dish or starter dish
Baked artichokes on a platter with aioli, lemon slices, and parsley.

Ingredients You’ll Need

This section explains how to choose the best ingredients for roasted artichoke halves, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

  • Artichokes – Look for large, whole artichokes that are fresh, without a lot of browning on the outer leaves. Some browning is fine, as you’ll remove the outer layer.
  • Olive Oil – Or avocado oil.
  • Sea Salt & Black Pepper
  • Garlic – Use fresh garlic cloves, as we are keeping them whole in this recipe.
  • Lemon – Lemon slices add brightness to the dish, and also shields the garlic during the roasting process.
  • Butter – Adds flavor and richness. Use your favorite butter alternative for a vegan or dairy-free option if needed.
Roasted artichoke recipe ingredients in bowls.

How To Cut Artichokes

  1. Trim. Cut off the top of the artichoke and bottom of the stem. Remove any tough outer leaves.
  2. Cut. Slice the artichoke in half lengthwise, through the middle.
TIP: Immediately rub the artichoke with a lemon slice after slicing, to prevent browning.

TIP: Immediately rub the artichoke with a lemon slice after slicing, to prevent browning.

  1. Scoop. Using a spoon with a gentle twisting and scooping motion, remove the fuzzy choke from the inside of the artichoke.
Trimming artichoke leaves.
Removing choke from artichoke.

How To Roast Artichokes

This section shows how to bake artichokes in the oven, with step-by-step photos and details about the technique. For full instructions, see the recipe card below.

  1. Season. Place artichokes cut side up in a baking dish. (You can line the dish with aluminum foil if you like.) Drizzle and brush with olive oil, and sprinkle with salt and pepper. Place a clove of garlic in the center of each artichoke half, then top with a lemon slice.
  2. Flip. Carefully flip artichokes over so the cut side is down, being careful to keeping the garlic and lemons inside. Brush with the tops with olive oil and season with salt and pepper.
  3. Bake. Cover the baking dish with foil and bake artichokes until tender.
Artichoke halves with garlic and lemon inside.
Roasted artichokes in baking dish.
  1. Mix roasted garlic butter. Remove the roasted garlic cloves from the artichokes (you can discard the lemon slices) and mash with butter in a small bowl.
  2. Bake again. Spread garlic butter over the artichoke halves. Bake for another few minutes, until the garlic butter melts and browns a bit.
Mashed garlic butter in a bowl.
Finished baked artichoke.
VARIATION: Baked artichoke with parmesan cheese!

VARIATION: Baked artichoke with parmesan cheese!

In an older version of this recipe, I sprinkled a few tablespoons of shredded parm over the artichokes at the end before popping back in the oven to melt. Feel free to do this if you like!

How To Eat Roasted Artichokes

Now that you know how to roast artichokes, it’s time for the important question… how do you eat them?! It’s easy once you get the hang of it:

  • Peel off the petals. You can just use your hands for this.
  • Dip in sauce. Dipping sauce is optional, but I love dipping in aioli!
  • Pull through your teeth to remove the edible portion of the artichoke. The closer you get to the artichoke heart, the more edible portion there is.

Are Roasted Artichokes Good For You?

Yes, baked whole artichokes are incredibly nutritious! Each artichoke is very low in calories and fat, but has plenty of important nutrients like potassium, Vitamin C, folate, magnesium, and fiber [*].

Storage Instructions

  • Store: This is not an ideal recipe to make ahead (they tend to get mushy and brown), but you can keep leftover baked artichokes in refrigerator for 2-3 days.
  • Reheat: Reheat artichokes in a 350 degree F oven, until warm.
  • Freeze: Artichokes can be frozen for 2-3 months. Brush with lemon juice so they don’t brown while frozen.
Finished artichokes on a plate with one petal dunked in aioli sauce.

What To Serve With Baked Artichokes

My favorite way to serve oven roasted artichokes is with garlic aioli and a squeeze of lemon. But they also make a great side dish to just about any meal. Here are a few ideas for main dishes to pair with them:

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Ingredients

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Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. Preheat the oven to 450 degrees F (232 degrees C).

  2. Lay the artichoke sideways and trim 1 inch (2.54 cm) off the top and the bottom of the stem. Remove any tough outer leaves near the stem. Use sharp kitchen shears (I love these!) to trim off the sharp tips of the remaining leaves. Cut the artichoke in half lengthwise, through the middle. Immediately rub the artichoke all over with a lemon slice, especially the cut sides.

  3. Using a spoon with a gentle twisting and scooping motion, remove the fuzzy choke toward the bottom of the inside of the artichoke.

  4. Repeat steps 2 and 3 with all three artichokes.

  5. Place the artichokes cut side up into a 9×13 stoneware baking dish. Brush with olive oil. Season with sea salt and black pepper.

  6. Place a clove of garlic into the center of each artichoke half, then top with a lemon slice to lock it inside. (You may need to cut the lemon slices into smaller ones to fit.)

  7. Carefully flip the artichokes, cut side down, keeping the garlic and lemon inside. Brush the outer sides, now facing up, with olive oil. Season with sea salt and black pepper.

  8. Cover the pan tightly with foil and bake for 30 to 35 minutes, until a knife inserted near the base goes in with little resistance.

  9. Remove the foil and flip the artichokes over. Remove the garlic cloves, transfer to a small pinch bowl, add butter, and mash with a fork. Spread the mashed garlic butter over the artichoke halves.

  10. Return to the oven, cut side up, for about 1-3 minutes, until the garlic butter melts into the artichokes and browns a bit.

Recipe Notes

Serving size: 1/2 artichoke

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 102

Fat 6.7g

Protein 2.9g

Total Carbs 9.9g

Net Carbs 5.4g

Fiber 4.5g

Sugar 1g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

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