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

Easy Lemon Thyme Roasted Artichokes

Yield: 4 servings

Total Time: 50 minutes

Prep Time: 10 minutes

Cook Time: 40 minutes

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!

Print Recipe

Ingredients:

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
½ cup finely grated parmesan
1 clove garlic, minced
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
salt and pepper, to taste

Directions:

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!

Recipe Notes:

Cooking time will vary depending on the size of the artichokes.

Recipe source:  Flavor the Moments

// All images and text ©Flavor the Moments.