Roasted Artichokes

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Oven roasted artichokes are a simple yet stunning appetizer! The vegetable is split in half so that the high oven roasting temperatures create a beautiful caramelized surface. This technique develops deep flavors in the artichoke heart and meaty leaves.

Roasted artichokes on a serving platter

Roasted artichokes are a culinary delicacy, and using the oven is by far my favorite way to cook them. In a short period of time, the elevated dry heat develops new flavors with concentrated nutty notes. 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!

Artichokes are packed with nutrition, like fiber, potassium, and vitamin C, but are often times overlooked when browsing at the market. Although for those who know how to cook artichokes can easily create a gourmet hands-on appetizer that pairs nicely with simple seasonings or dips.

spoon scooping out the inside of an artichoke

How do you prepare the artichokes for roasting?

To create the most fork-tender edible parts of the artichoke, the leaves need to be cut, sharp tips trimmed, base and stem peeled, and choke removed. Start by cutting about 1-inch of the top leaves, and removing the smaller harder to eat leaves off the bottom. Use kitchen shears to trim off the pokey tips of the remaining leaves.

Use a paring knife to clean away the tough outer layer on the steam and bottom, they are edible! Cut the artichoke in half and then use a spoon to remove the inedible fuzzy choke. Add to a lemon water bath to prevent the cut areas from browning.

artichokes on a baking dish ready to be roasted in the oven

How to roast artichokes

  • Trim the top and the stem.
  • Remove a few rows of the bottom outer leaves, then trim off the sharp tips.
  • Peel away the tough skin on the bottom and stem.
  • Cut artichoke in half through the center.
  • Remove the inedible fuzzy choke.
  • Place artichoke in lemon water.
  • Coat with olive oil, salt, and pepper.
  • Place cut side down, cover with foil and roast at 475ºF (246ºC) until tender.

What’s the best method to roast artichokes?

Once the artichokes have been cleaned and halved, cooking them in olive oil, salt, and pepper brings out their natural earthy flavors. It’s important to tightly cover the artichokes with foil. This allows the moisture from inside of the cells of the vegetable to release and turn 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 creates a golden-brown crust that has an incredibly rich flavor. You really don’t need a sauce, just a squeeze of lemon and your taste buds will be happy.

metal tongs flipping roasted artichokes in a baking dish

More side dish recipes

How do you select artichokes at the store

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, makes a squeaky sneaker sound.

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Roasted Artichokes

Roasted artichokes are a stunning appetizer! This technique develops deep caramelized flavors in the artichoke heart and the meaty leaves.
Pin Print Review
4.5 from 10 votes
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings 6 servings
Course Appetizer
Cuisine American

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 

  • Set the oven rack to the middle position. Preheat to 475ºF (246ºC).
  • Fill a large bowl with water and lemon juice.
  • Prepare artichokes by using a chef’s knife to cut off about 1-inch of leaves from the top of the artichoke.
  • Trim the stem by ¾-inches in length. Pull off the bottom 3 to 4 rows of the tough outer leaves.
  • Use kitchen shears to trim any sharp tips on the remaining leaves.
  • Using a small knife, trim the tough dark green outer layer of the stem and base.
  • Cut the artichokes in half through the center.
  • Use a spoon to remove the hairy choke and any purple colored leaves.
  • Immediately transfer the cut artichokes cut-side down in the lemon water.
  • Repeat with the remaining artichokes.
  • Coat the bottom of a 13 by 9-inch baking dish with 1 tablespoon of olive oil.
  • Remove the artichokes from the lemon water, shaking off any excess moisture, it’s ok if the leaves are still wet.
  • Place artichokes cut-side up in the baking pan. 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.
  • Flip the artichokes over, 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.
  • Season artichokes with more salt and pepper, and serve warm with lemon wedges.

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Nutrition Facts
Roasted Artichokes
Amount Per Serving
Calories 99 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 448mg19%
Potassium 269mg8%
Carbohydrates 9g3%
Fiber 4g16%
Sugar 1g1%
Protein 2g4%
Vitamin C 20.2mg24%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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19 Comments Leave a comment or review

  1. Shlomit Grantz says

    OMG…I will NEVER Steam Artichokes again…I made your recipe for our Passover Seder dinner…even though we were in isolation because of the COVID19, this part of the meal was the highlight..Absolutely a winner and now a favorite for our family…Thank you so much…

    • Jessica Gavin says

      The artichokes only need to stay in the lemon water until you are done prepping them for roasting. I don’t usually leave them in them longer than 10 to 15 minutes.

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