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 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.
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.
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.
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.
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
- 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.
John Fiorito says
Thank you for sharing this recipe Jessica. I made roasted artichokes last night and they were delicious! My 16-year old son said they smelled so good while cooking that he wanted to try one. And they looked exactly like the ones on your site. This will definitely be a regular addition to our home menu.
Paulette A Smyte says
Thanks for this recipe, Jessica. I made artichokes for the first time today and they were delicious! Couldn’t have done it without your excellent help. (Though i did forget to cover with foil). SO tasty. Husband was quite pleasantly surprise.
Ed says
You have two temperatures (425 and 475) listed on here, but I will try the lemon bath and covering them with foil rather than turning them over.
Jessica Gavin says
Thanks for the catch! It’s 475ºF.
Steve says
Cover each artichoke with foil or the pan?
Jessica Gavin says
The pan.
jen says
This sounds delicious! Silly question here though… do you eat the leaves, or just scrape them? We usually stuff them so never ate the leaves. Thank you for clarifying.
Jessica Gavin says
I would just scrape the leaves but eat the hearts.
Erik H says
In 45 years of eating artichokes, we always scraped the leaves with our teeth after dipping them in butter, pesto mayo, etc. The chunky part at the bottom of each leaf is a bit of the heart, so it’s very good. But I think the entire leaf is basically inedible, save for the part I indicated above.
Erik H says
Jessica, our family wanted to say “thank you!” for such a great recipe! We are enjoying artichokes again after missing them for many years. This method is foolproof and delicious! My mom used to use a pressure cooker, but we don’t have one and the microwave method and stovetop steaming method never produce consistent results. Your recipe does, so kudos to you!
Jessica Gavin says
Thank you for your feedback Erik! So happy to hear that your family enjoyed the roasted artichokes.
Carri says
Making these tonight, change my recipes around, trying something new, so ty for the new recipe, let’s hope this works out.
Theresa says
I am definitely not a good cook. I never know my way around the kitchen. However, I love artichokes. I took you a recipe and added just a couple of different Little Things. And it is awesome. And I want to thank you. For having your Recipe posted so that I had an idea of what to do with my artichokes. Delicious Thank you.
Jessica Gavin says
I’m thrilled to hear that you enjoyed the artichoke recipe and made it your own!
Meri Rines says
Made this last night and it was absolutely amazing!! Best artichoke I’ve ever had. I like to dip my leaves and scrape with my teeth, these made it so easy. Made a vegan mayo and lemon sauce for dipping. Thank you so much for this recipe!!!
Jessica Gavin says
I’d love to hear how you made the vegan mayo!
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…
Chloe says
Hi! How long do You leave artichokes in lemon water?
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.
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!
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!