Easy Lemon Thyme Roasted Artichokes
Easy Lemon Thyme Roasted Artichokes are tender oven roasted artichokes with light lemon garlic parmesan Greek yogurt dip. They’re the perfect spring appetizer or side dish!
It’s March and it feels great. Spring is almost here, and it’s starting to stay light later. It’s so nice to have an extra couple of hours of daylight every day to photograph food if I need to.
Fall and winter are rough for photography!
But enough about that…let’s talk about artichokes. I have my favorite spring produce for sure (hello asparagus!), but I decided that I needed to pay special attention to fresh artichokes because I had ZERO recipes for them on the blog before today.
How can that be? I love fresh artichokes and have cooked them before, but I guess I’d forgotten how easy they are to prepare. Not to mention how much better they are than canned!
I spent a wildly exciting day about a week and a half ago prepping and recipe testing artichokes. If you follow me on Instagram, you may have seen my stories. I was geeking out on these gorgeous chokes…I just couldn’t help myself.
It will only take about 5 minutes or so to prep your artichokes, and I’ve included the little prep list below to make things really easy for you.
Prepping the artichokes:
- Trim about 1/4″ off of the bottom and peel the tough outer peel with a vegetable peeler.
- Cut off the top 1/3 of the artichoke
- Snip off the thorny tips off of each petal — be careful, they’re sharp!
- Cut in half, then cut into quarters
- Rub cut sides with fresh lemon juice in order to reduce browning from oxidation
Once you’ve prepped them, toss them with olive oil, salt, pepper, and fresh thyme and roast them on a rimmed baking sheet.
I told you that was easy!
When they’re nice and tender, pull them out of the oven and allow them to cool slightly. Once cooled, use a melon baller or teaspoon to remove the fuzzy top of the artichoke heart. You can do this beforehand, but it’s much easier to do when they’re tender.
I served these with a lemon garlic parmesan Greek yogurt dip that took all of 3 minutes to make. Then I ate half the pan.
I really enjoyed myself that day.
These Easy Lemon Thyme Roasted Artichokes would make a heck of a delicious spring appetizer or side dish. They’re elegant, rustic, and guaranteed to impress.
If you haven’t prepared fresh artichokes in a long time — or never have — you need to make these. I’ve reminded myself how easy they are to make, and boy do they taste better than canned. 🙂
And now it’s Eat Seasonal time, where a group of bloggers join up to share recipes featuring seasonal produce! This month I used artichokes and lemon from the list we were given. Thank you to our wonderful host Becky from The Vintage Mixer, and be sure to visit her March Seasonal Produce Guide for even more recipe inspiration this month!
You can get in on the fun too, using the hashtag #eatseasonal to share your seasonal recipes as well. Be sure to visit the links below for the other Eat Seasonal blogger’s recipes!
Creamy Vegan Kiwi Lime Avocado Pie by Letty’s Kitchen
Chana Aloo Gobi Masala: Chickpea, Potato, and Cauliflower Curry by Food for My Family
Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula by Floating Kitchen
Spicy Lemon-Ginger Tonic Tea by Suitcase Foodist
Broccoli Rabe and Chicken Pizza with Basil Cream Sauce by Vintage Mixer
Hot Chili Blistered Asparagus with Sriracha Aioli by Kitchen Confidante
Glazed Meyer Lemon Bundt Cake with Candied Lemons by Simple Bites
Frozen Chocolate-Dipped Kiwi with Sea Salt by Project Domestication
Tempura Cauliflower with Spiced Yogurt Dipping Sauce by Completely Delicious
Healthy Shamrock Shake by Joy Food Sunshine
Curry Roasted Cauliflower by Healthy Seasonal Recipes
Roasted Cauliflower Pasta with Lemon Chimichurri by She Likes Food
Thai Curry Cauliflower Soup by Mountain Mama Cooks
- 4 medium artichokes
- 1 large lemon
- 2 tablespoons extra virgin olive oil
- 4 sprigs thyme, broken into smaller pieces
- salt and pepper, to taste
- ¾ cup plain Greek yogurt
- ½ cup finely grated parmesan
- 1 clove garlic, minced
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- salt and pepper, to taste
- Preheat the oven to 375 degrees.
- Trim ¼" off the stem of the artichokes and peel the remaining stem with a vegetable peeler.
- Cut off the top ⅓ of the artichokes, then snip off the thorny tips off of the petals of each. Be careful -- they're sharp!
- Cut each artichoke in half, then in quarters, and rub the cut sides with lemon juice to prevent browning from oxidation.
- Place the artichoke quarters and thyme sprigs on a large rimmed baking sheet and toss with the olive oil and salt and pepper to taste. Roast for 30-40 minutes or until the tip of a knife is inserted into the base of the artichoke easily. Remove from heat and allow to cool slightly.
- Before serving, using a melon baller or teaspoon, remove the fuzzy top of the artichoke heart (see photo in post for clarification).
- Place all ingredients into a medium bowl and whisk to combine.
- Serve the artichokes as an appetizer or side dish, and enjoy!
Recipe by Flavor the Moments.