Oven Roasted Artichokes are tender, flavorful and served with a creamy garlic parmesan dip. This post also includes an easy step-by-step guide on how to prep artichokes!

Oven roasted artichokes with garlic parmesan dip

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.

These Oven Roasted Artichokes are just the remedy for that problem. 🙂

I spent a wildly exciting day about a week and a half ago prepping and recipe testing these oven roasted artichokes.  If you follow me on Instagram, you may have seen my stories.  

I served these roasted artichokes 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. 🙂

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. 🙂

Why you’ll love this recipe:

  • Roasting artichokes in the oven takes just 30 or 40 minutes, and the prep work is minimal.
  • These oven roasted artichokes make a delicious, healthy appetizer or side dish.  They’re elegant, rustic and guaranteed to impress.
  • They’re served with the most incredible garlic Parmesan artichoke dipping sauce. It takes all of 2 minutes to whisk together but is so flavorful.

Recipe ingredients

The fresh artichokes are the star of the show, so I kept the seasoning very simple. I also made the best artichoke dip with yogurt, Parmesan, garlic, and other seasonings.

Fresh artichoke cut in half

Ingredient notes

  • Artichokes. I used four medium artichokes for this recipe. The exact cooking time will vary depending on the size of your artichokes.
  • Lemon. You’ll need a fresh lemon for this recipe. The lemon is rubbed onto the sliced artichokes to prevent them from oxidizing (turning brown).
  • Greek yogurt. The base of the garlic Parmesan artichoke dipping sauce. Sour cream may be substituted for an even richer dip.
  • Parmesan. If possible, grate a block of Parmesan cheese yourself for the best flavor and texture.

How to make this recipe

Oven roasted artichokes couldn’t be easier to make! With my step-by-step guide below, you’ll learn how to prepare artichokes and also how to cook artichokes in the oven.

How to prepare artichokes:

It takes about 5 minutes to prepare fresh artichokes as follows.

  1. Trim about 1/4″ off of the bottom and peel the tough outer peel with a vegetable peeler.
  2. Cut off the top 1/3 of the artichoke
  3. Snip off the thorny tips off of each petal — be careful, they’re sharp!
  4. Cut in half, then cut into quarters
  5. Rub cut sides with fresh lemon juice in order to reduce browning from oxidation.
Quartered artichokes on a baking sheet before roasting

How to roast artichokes:

  1. Once you’ve prepped the artichokes, toss them with olive oil, salt, pepper, and fresh thyme.
  2. Roast them on a rimmed baking sheet until the tip of a knife is inserted into the base of the artichoke easily.
  3. When the oven roasted artichokes are nice and tender, pull them out of the oven and allow them to cool slightly.  
  4. 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.
Oven roasted artichokes on a baking sheet with dip

FAQs

How long should artichokes be roasted?

I used medium-sized artichokes, and they needed 30 to 40 minutes in a 375 degree F oven. Note that I quartered the artichokes before roasting them.

Can this recipe be prepared in advance?

The only thing you can prepare in advance is the artichoke dipping sauce (that will last up to three days in the fridge).

The oven roasted artichokes cannot be prepared in advance. Artichokes will oxidize once sliced, and you should eat them immediately after roasting them.

How to serve this recipe

Oven roasted artichokes make a wonderful appetizer or side dish for grilled meats, pasta dishes, pizza, and more. There are so many wonderful ways to serve them!

Recipes notes

  • You can remove the fuzzy top of the artichoke heart before the artichokes are roasted, but it’s easier to do afterwards when they’re softer.
  • Be very careful when removing the thorny tips of the artichoke petals, they’re sharp!
  • The dipping sauce is optional. The roasted artichokes also taste delicious on their own.
Artichoke leaf dipped in creamy garlic parmesan dip

More artichoke recipes you’ll love:

If you make this recipe, I’d love to hear from you!  Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Oven roasted artichokes with garlic parmesan dip

Easy Oven Roasted Artichokes

Easy Oven Roasted Artichokes are tender, flavorful and served with a creamy garlic parmesan dip.  They make a great side dish or appetizer, and post includes instructions on how to prep fresh artichokes!
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Ingredients

For the artichokes:

  • 4 medium artichokes
  • 1 large lemon
  • 2 tablespoons extra virgin olive oil
  • 4 sprigs thyme broken into smaller pieces
  • salt and pepper to taste

Lemon Garlic Parmesan Dip (optional)

  • 3/4 cup plain Greek yogurt or sub with mayo
  • ½ cup finely grated parmesan
  • 1 clove garlic minced
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste

Instructions 

  • Preheat the oven to 375 degrees.
  • Trim 1/4" off the stem of the artichokes and peel the remaining stem with a vegetable peeler. Cut off the top 1/3 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).

For the dip:

  • Place all ingredients into a medium bowl and whisk to combine.
  • Serve the artichokes as an appetizer or side dish, and enjoy!

Notes

  • Cooking time will vary depending on the size of the artichokes.
  • You can remove the fuzzy top of the artichoke heart before the artichokes are roasted, but it’s easier to do afterwards when they’re softer.
  • Be very careful when removing the thorny tips of the artichoke petals, they’re sharp!
  • The dip is optional as the roasted artichokes also taste delicious on their own.

Nutrition

Calories: 211kcal, Carbohydrates: 21g, Protein: 12g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Cholesterol: 13mg, Sodium: 461mg, Fiber: 8g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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