Easy Roasted Artichokes
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!
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.
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.
- 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.
How to roast artichokes:
- Once you’ve prepped the artichokes, toss them with olive oil, salt, pepper, and fresh thyme.
- Roast them on a rimmed baking sheet until the tip of a knife is inserted into the base of the artichoke easily.
- When the oven roasted artichokes are 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.
FAQs
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.
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!
- Serve them alongside Greek chicken souvlaki or baked lemon dijon salmon.
- Chop them and stir them into vegetable risotto or pasta primavera.
- Enjoy for lunch with crispy salmon cakes or a veggie sandwich.
- Serve as an appetizer at your next gathering!
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.
More artichoke recipes you’ll love:
- Artichoke dip by Food Network
- Artichoke pasta by Budget Bytes
- Chicken artichoke soup
- Instant Pot artichokes by Pressure Cooker Recipes
If you make this recipe, I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!
Easy Oven Roasted Artichokes
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
Equipment
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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
33 Comments on “Easy Roasted Artichokes”
Hooray for spring on the horizon! I’m so happy to see this recipe, because I remember your preview on Insta-stories, and this look SO good! Can you believe that I’ve never cooked artichokes before? I do love them though, so I will have to try your version. I’m loving the lemon and thyme combo. Just perfect, Marcie!
Thanks Gayle! It had been way too long since I made fresh artichokes and I got really excited. lol A lot of people don’t get around to cooking fresh because they look so intimidating…and canned ones are so much easier!
Cutting them in half to roast is such a great idea! YUM!
Thanks Laura! They cook so much faster that way…not to mention you get to the heart a lot faster. 🙂
Spring produce has juuuuuuust started to kind of make an appearance here and I seriously could NOT be more thrilled! Spring and summer produce just makes my soul sing – ALL the colors!! I love me some artichokes and you just made me realize I have ZERO recipes on the blog! So you now have me beat! 😉 These roasted artichokes look fabulous! I’m loving that lemon garlic parmesan Greek yogurt dip! That sounds like the best paring ever! Cheers, friend!
I hear you on the spring and summer produce — my mood brightens just thinking about it! I’ve wanted to get fresh artichokes on the blog so many times before and never got around to it, so I made it a priority this season. I’m making them every week now…I can’t get enough! I hope you find them soon Cheyanne — I know you’ll do something amazing with them. 🙂
I was dying over these when I saw them on your IG stories! I love artichokes but I always let Brandon prepare them because they’re so intimidating. He cooks them whole and it takes a million years to get to the heart, lol! I much rather have them cut into pieces like this. That dipping sauce sounds like the perfect touch too!
Thank you Sarah! It really does take forever to get to the heart with a whole artichoke too. I got my fill really easily with them cut up this way!
I never thought to remove the fuzzy choke after roasting. Thanks for the hint! These look mouthwatering==and my hubby is going to loooove this dip! Well, me too!
Thanks Letty!
Yes, it’s nice not to have to reheat dinner! I hope you give these a try Vivian!
Oh now I’m realizing that I have ZERO artichoke recipes on my blog! I guess I should fix that. Lol. These looks so easy and delicious, Marcie. Hooray for Spring (and longer days!).
These Eat Seasonal posts definitely show me what produce voids I need to fill. 🙂 Thanks Liz!
I am SO happy for all the spring produce and can’t get enough! Love artichokes and it’s been way too long since I’ve had them. Love the lemon thyme combo! These beauties look so delicious and perfect, Marcie!!
Thanks Kelly! 🙂
Even in culinary school they never gave us tips to make prepping artichokes easier. You really are convincing me that this could be easy which is a total game changer for me. I LOVE fresh artichokes so I will be having a really good spring with this recipe
Culinary school is where I learned everything about prepping artichokes or I’d still never know anything about them! lol My instructor was really into fresh local produce, so I was super lucky. I hope you get to try them soon!
Wow Marcie, these looks so easy and delicious.. thanks for sharing such a great recipe with us. 🙂
Thanks Puja, and I hope you get to try them!
I love artichokes, but I’ve never actually prepared them myself. Definitely keeping this for later, Marcie! I could probably eat half the pan by myself too 😉
Thanks Danielle! I had no willpower with these. 🙂
Gorgeous! I love fresh artichokes and, you’re so right, they ARE easy to prepare at home. I should do it more! The yogurt dipping sauce looks amazing!!
Thanks Kelley!
I really / really / really love artichokes. Roasting them is just inspired. I can’t wait to try this!!!
Thank you Lydia!
I love lemon and I love thyme and I love artichokes, so basically this dish is for me haha! I’ve never made my own artichockes though, so maybe I’ll have to try it soon! Happy march 🙂
Thanks Izzy and I hope you get to try them soon!
oh yum! love the thyme and lemon here!
Thanks Manali!
I love your simple tips for prepping artichokes, Marcie, thank you! I can’t tell you how good it feels to know that spring is just around the corner and that we have some warmer days ahead. And daylight, yes! Although the one good thing about having less light in the winter is that I can’t procrastinate when it comes to photographing!
The warmer days are feeling great aren’t they? And you’re right about procrastinating on photographing when there’s more daylight…I do the same thing!
Ooh yum, this sounds so good! I haven’t made fresh artichokes in too long. My grandma used to make Italian roasted artichokes all the time when I was growing up.
Thanks Nicole, and I’ll bet those Italian roasted artichokes were so good!