Easy Roasted Artichokes
If you’re looking for an easy spring side dish or appetizer, look no further than these Roasted Artichokes! They’re tender, delicious and perfect served with your favorite dip or aioli. Post includes step by step instructions on how to prepare an artichoke quickly and easily!
Thank goodness spring is almost here, because I can’t wait to get my hands on my favorite varieties of spring produce.
Fava beans, asparagus and rhubarb are at the top of the list for me, and I’ve already been spying fresh artichokes in stores.
While I love utilizing store bought artichoke hearts in my hot artichoke dip, fresh artichokes are the epitome of spring and are perfect all on their own.
My mom used to steam them for us when I was growing up, but I love these Roasted Artichokes even more.
Roasting results in caramelization, which adds a deeper, nutty flavor that I find irresistible.
They’re roasted with fresh garlic, lemon and thyme which truly takes them over the top.
Ahhhh, spring! 🙂
Why you’ll love this recipe:
- Roasted artichokes are tender and delicious with the flavors of lemon, garlic and thyme.
- Post includes how to prep fresh artichokes quickly and easily .
- They make a healthy appetizer or side dish that’s gluten-free and vegan.
- This recipe can be changed up with your favorite herbs, seasonings and dip.
Recipe ingredients
Fresh artichokes don’t need anything to be truly amazing, so I kept the seasoning very simple to allow their flavor to shine.
- Artichokes. I used large artichokes for this recipe. The exact cooking time will vary depending on the size of your artichokes.
- Lemon. You’ll need fresh lemons for this recipe. One lemon is used to rub onto the sliced artichokes to prevent them from browning, and the other is sliced and roasted with the artichokes in the pan.
- Garlic. Fresh garlic is inserted into the cavities to flavor the artichokes while they bake. The softened cloves can be mashed and added to aioli or softened butter and served with the artichokes if desired. It may be omitted if you’re not a fan of garlic.
- Thyme. Fresh thyme adds a ton of flavor along with the garlic. It can be substituted with your favorite herbs or seasoning.
- Oil. I’ve used olive oil to coat the artichokes, but melted butter may be used as well.
How to make this recipe
This roasted artichoke recipe really couldn’t be easier. With my step-by-step guide below, you’ll learn how to prepare fresh artichokes and also how to roast them in the oven.
How to prepare an artichoke:
It takes between 5-10 minutes to prepare fresh artichokes following the instructions below.
Pro tip: The artichokes may be prepped up to a few days in advance through Step 3, but for best results do not cut in them half until you’re ready to roast them as they’ll discolor.
- 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.
- Remove the thorny tips from each petal with kitchen sheers. Be careful…they’re sharp!
- Cut each artichoke in half and remove the fuzzy choke from the middle.
- Rub cut sides with fresh lemon juice in order to reduce browning from oxidation.
- Your artichoke is now prepped for roasting!
How to roast artichokes:
Once the artichokes are prepped, it takes just a few minutes to season them and pop them in the oven.
Pro tip: Cover the pan with a lid or foil to trap the moisture inside and make the artichokes nice and tender!
See the recipe card below for full instructions.
- Place the artichoke halves cut side up in a 13×9″ baking dish or rimmed baking sheet. Coat each side with oil, season with salt and pepper to taste, and fill each cavity with the garlic and thyme.
- Slice the remaining lemon and place a slice over the garlic and herbs in the artichoke.
- Turn the artichokes upside down (the lemon slice will help hold the garlic and herbs in the middle). Brush the artichoke leaves with the remaining oil in between the leaves and season with salt and pepper.
- Cover the artichokes with foil and roast for 30-40 minutes or until the tip of a sharp knife inserts easily into the base of the artichokes.
Recipe FAQs
Large sized artichokes will take 30 to 40 minutes to roast in a 425 degree F oven. Cooking time will vary based on the size of your artichokes.
The artichokes are done when the tip of a sharp knife is easily inserted into the base.
The edible parts of the artichoke include the base of the petals and the heart.
You can trim the top and bottoms as well as the leaves up to a few days in advance, but for best results do not cut the artichokes in half as they will turn brown once sliced.
Serving suggestions
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 air fryer chicken breast or baked lemon dijon salmon.
- Reserve the artichoke hearts, chop them and add them to vegetable risotto or pasta primavera.
- Enjoy for lunch with crispy salmon cakes.
- Serve as an appetizer with a variety of dips including aioli, Greek tzatziki or white bean hummus.
Recipes notes
- Pro tip: Cover the pan with a lid or foil during the roasting time to trap the moisture inside and make the artichokes nice and tender.
- Cooking time will vary depending on the size of the artichokes.
- Change things up by using your favorite herbs and seasonings.
- Mash the cooked garlic and add it to aioli or softened butter for an easy dip!
- Store leftover roasted artichokes in the refrigerator for up to 3 days.
More artichoke recipes you’ll love:
- Artichoke pasta by Budget Bytes
- Chicken artichoke soup
- Hot artichoke dip
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Easy Roasted Artichokes
Equipment
Ingredients
- 3 large artichokes
- 2 lemons
- 2 tablespoons olive oil sub with butter if desired
- 6 cloves garlic halved or quartered depending on size
- 1 large sprig fresh thyme broken into smaller pieces; sub with your favorite herbs
- salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees. Trim 1/4" off the stem of the artichokes and cut off the top 1/3 of the artichokes. Using kitchen sheers, snip off the thorny tips of each petal. Be careful — they're sharp! Cut each artichoke in half lengthwise, then use a spoon to remove the fuzzy choke in the center. From there, cut 1 lemon in half and rub the cut sides of the artichokes with the lemon to prevent browning.3 large artichokes, 2 lemons
- Place the artichoke halves cut side up in a 13×9" baking dish or rimmed baking sheet. Coat each side of the artichokes with oil (also in between the petals), season with salt and pepper to taste, and fill each cavity with the garlic and thyme. Slice the remaining lemon into (6) slices. Place one slice over the artichoke and flip it upside down (the lemon slice will help hold the garlic and herbs in the middle).2 tablespoons olive oil, 6 cloves garlic, 1 large sprig fresh thyme, salt and pepper
- Cover the artichokes with foil and roast for 30-40 minutes or until the artichokes are very tender. Remove from heat and allow to cool slightly.
- Flip the artichokes and remove the garlic and herbs. From there, you can smash the garlic and add it to mayo for garlic aioli if desired. Serve with additional lemon if desired. Enjoy!
Notes
- Pro tip: Cover the pan with a lid or foil during the roasting time to trap the moisture inside and make the artichokes nice and tender.
- Cooking time will vary depending on the size of the artichokes.
- Change things up by using your favorite herbs and seasonings.
- Mash the cooked garlic and add it to aioli or softened butter for an easy dip!
- Store leftover roasted artichokes in the refrigerator for up to 3 days.
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”
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!
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!