Easy Roasted Artichokes are tender, flavorful and served with a creamy yogurt dip.  Includes a step by step guide on how to prep and roast artichokes!

overhead shot of roasted artichokes on sheet pan with 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 roasted artichokes are just the remedy for that problem. 🙂

Artichoke cut in half

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 was geeking out on these gorgeous chokes…I just couldn’t help myself.

front shot of roasted artichokes on baking sheet with lemon slices

How to roast artichokes

Roasted artichokes couldn’t be easier to make, and with my step by step guide below, you’ll learn how to prep artichokes as well.

It takes about 5 minutes to prep the artichokes as follows.

Prep 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.

roasted artichokes process photo

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.

Roasted artichokes before and after collage

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. 🙂

close up of artichoke leaf coated in dip

These oven roasted artichokes make a delicious, healthy 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. 🙂

front shot of oven roasted artichokes on baking sheet

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


Yield: 4 servings

Easy Roasted Artichokes

overhead shot of roasted artichokes on sheet pan with dip

Easy Roasted Artichokes are tender, flavorful and served with a creamy yogurt dip.  Includes a step by step guide on how to prep and roast artichokes!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


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


  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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:

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


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

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 211Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 13mgSodium: 461mgCarbohydrates: 21gFiber: 8gSugar: 3gProtein: 12g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.


Sharing is caring!