Roasted artichokes are a simple yet stunning appetizer! The high roasting temperature creates a beautiful caramelized surface. This technique develops deep flavors in the artichoke heart and the meaty leaves.
Can’t get enough of this vegetable? Try my spinach artichoke dip and spinach artichoke stuffed chicken.
Recipe Science
- Roasting artichokes at high temperatures caramelizes their natural sugars, enhancing their sweetness and adding a rich, complex flavor.
- The high heat breaks down the tough fibers, making the leaves and heart tender and easier to eat.
- Cutting them before roasting exposes more surface area, allowing for greater browning and crispiness, which contributes to their appealing texture.
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Featured Comment 23
“Made this last night and it was absolutely amazing!! Best artichoke I’ve ever had.”—Meri R.
Why It Works
There are many ways to cook artichokes, but my favorite is to use the oven. The elevated dry heat develops new flavors with concentrated nutty notes quickly. There are a few key preparation steps for trimming the leaves and removing the fuzzy choke, but once you learn how to clean them, the roasting part is easy!
Those who know how to cook artichokes can easily create a gourmet hands-on appetizer that pairs nicely with simple seasonings or dips.
Ingredients You’ll Need
- Artichokes: Select large artichokes, about a pound in size. You can use smaller ones, but adjust the cooking time.
- Lemon: Lemon juice and water make an acidulated solution to prevent the cut artichokes from browning.
- Olive Oil: The fruity oil adds a nice flavor to the artichokes. It’s a high enough fat in smoke point for roasting.
- Seasoning: Salt and black pepper enhance the savory flavor of the fresh artichokes.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This roasted artichoke recipe is an easy appetizer or side dish to customize! Try these delicious options:
- Oil: Instead of olive oil, use a high smoke point fat like avocado oil or safflower. If you like the taste of butter but don’t want it to burn, use clarified butter with the milk solids removed or ghee for a nutty flavor.
- Seasoning: Add onion powder or garlic powder to add an allium flavor. For a spicy flavor, add cayenne, red pepper flakes, chipotle, or chili powder.
- Herbs: Garnish with freshly chopped parsley, chives, tarragon, or sliced basil right before serving.
How to Roast Artichokes
Step 1: Preheat the Oven
Set the temperature to 475ºF (246ºC). The high temperature will create a golden brown crust on the cut sides of the artichoke for extra flavor and texture.
Step 2: Prepare the Artichokes
Cut about 1 inch off the top leaves.
Remove the smaller, harder-to-eat leaves from the bottom.
Use kitchen shears to trim off the pokey tips of the remaining leaves. Finally, use a paring knife to clean away the tough outer layer on the stem, which is edible.
Step 3: Remove the Choke
Cut the artichoke in half lengthwise, then use a spoon to remove the inedible fuzzy choke. It’s difficult to swallow, so it’s best not to leave it intact.
Step 4: Soak in Lemon Water
Immediately after trimming and cutting the artichokes, place them cut-side down in a lemon water bath. Let them soak until all the vegetables are done being prepped. Shake off the excess water when ready to season. It’s okay if the outer leaves are slightly damp.
Step 5: Season the Artichokes
Roast the artichokes in a 13 by 9-inch baking dish. Grease the pan with olive oil to prevent sticking and to make the cut sides more browned and crisp. Drizzle the artichoke halves with olive oil, then season with salt and pepper. Rub the seasoning between the leaves to bring out their natural, earthy flavors.
Step 6: Roast the Artichokes
It’s essential to cover the baking dish tightly with foil and then roast it. The moisture inside the cells is released and turns to steam first, keeping the leaves moist while tenderizing the meat.
Over time, as the water evaporates, the high temperatures initiate Maillard browning and caramelization from the small amount of natural sugars. Roasting them cut side down creates a golden-brown crust that has a vibrant flavor.
Step 7: Garnish and Serve
I like to sprinkle flaky salt and freshly cracked black pepper on top right before serving. The tender, roasted artichokes can be eaten with just a squeeze of fresh lemon or dipped in melted butter.
Frequently Asked Questions
Do a visual inspection for vibrant green leaves that are compact around the center. Check the leaves for dryness and see if the bottom petals break off too easily. A good sign of a fresh, moist artichoke is if, when squeezed, it makes a squeaky sneaker sound.
The edible parts are the center of the stem, the meaty heart, and the base of the petals of the leaves. Pull off the leaves, then scrape the bottom of the petal against your teeth to remove the meat.
Roasting adds more flavor to the artichoke. It’s seasoned with olive oil, salt, and pepper, then roasted, cut side down until browned and caramelized. Steamed artichokes are tenderized by the hot and moist environment in the pot and don’t take on much flavor. Depending on the size, they both require about 30 minutes of cooking time.
When cut, artichokes are prone to browning on the trimmed sections due to the exposure to oxygen. This quickly causes oxidation. Add them to a solution of diluted lemon juice in water to delay the reaction. The ascorbic acid (vitamin C) in the juice acts as an antioxidant, which helps to slow down and prevent browning.
Serve This With
If you tried this Roasted Artichokes recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Roasted Artichokes
Ingredients
- 2 quarts water
- ¼ cup lemon juice
- 3 large artichokes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 8 lemon wedges
Instructions
- Heat the Oven – Set the oven rack to the middle position. Preheat to 475ºF (246ºC). Fill a large bowl with water and lemon juice. Set aside.
- Prepare the Artichokes – Working one artichoke at a time, use a chef’s knife to trim 1 inch of leaves from the top. Cut off about ¾-inches of the stem. Pull off the bottom 3 to 4 rows of tough outer leaves. Use kitchen shears to trim any sharp tips on the remaining leaves. Use a small paring knife to trim the tough outer layer of the stem and base.
- Remove the Choke – Cut the artichokes in half through the center. Use a spoon to remove the hairy choke and any purple-colored leaves. Transfer to the bowl of lemon water, cut side down, and repeat with the remaining artichokes.
- Soak in Lemon Water – Once all the artichokes are prepped, remove them from the bowl and shake off any excess moisture. It’s okay if the leaves are still slightly wet.
- Season the Artichokes – Grease the bottom of a 13×9-inch baking dish with 1 tablespoon of olive oil. Place artichokes cut side up in the dish. Evenly drizzle with 2 tablespoons of olive oil, then sprinkle with salt and pepper. Carefully rub the olive oil, salt, and pepper between the artichoke leaves.
- Roast – Flip, cut side down. Cover tightly with foil and then place in the oven. Roast until the cut sides are golden-brown and the outer leaves and base can be easily pierced with a fork, 25 to 30 minutes.
- To Serve – Season with more salt and pepper to taste. Serve warm with lemon wedges.
Notes
- Storing: Refrigerate in an airtight container for up to 3 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Melody S says
Fell in love with roasted artichokes in Pismo Beach at Ada’s Fish House. This is the closest I’ve come to experiencing it at home. Love this recipe!
Jessica Gavin says
Thank you, Melody! I went to school at Calpoly, and need to stop by Ada’s next time I visit!
Kelly says
What does soaking the artichoke halves in lemon water do? Is it for flavor? Or is there a scientific reason that one would prep them this way? Either way , I’m trying this tonight!
Jessica Gavin says
When artichokes are cut, they brown quickly due to enzymes that cause oxidation when exposed to air. The lemon juice contains antioxidants from the naturally occuring ascorbic acid, which reduces the rate of oxidation to keep the artichokes from browning. Let me know how it turns out!