Roasted Artichokes

4.90 from 39 votes
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Oven roasted artichokes are a simple yet stunning appetizer! The vegetable is split in half so that the high 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 off 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 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

Metal tongs flipping roasted artichokes in a baking dish.

Selecting 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, it makes a squeaky sneaker sound.

Roasted Artichokes

Roasted artichokes are a stunning appetizer! This technique develops deep caramelized flavors in the artichoke heart and the meaty leaves.
4.90 from 39 votes
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings 6 servings
Course Appetizer
Cuisine American


  • 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


  • Heat the Oven – Set the oven rack to the middle position. Preheat to 475ºF (246ºC).
  • Prepare the Artichokes – Fill a large bowl with water and lemon juice. Set aside.
    Work one artichoke at a time. Using a chef’s knife, trim off about 1 inch of leaves from the top of the artichoke. Trim off about ¾-inches of the stem. 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.
  • Remove the Choke – Cut the artichokes in half through the center. Use a spoon to remove the hairy choke and any purple-colored leaves. Immediately transfer to lemon water.
  • Soak in Lemon Water – Place the artichokes cut side down in the lemon water. Once all the artichokes are prepped, remove them from the lemon water, shaking off any excess moisture. It’s okay if the leaves are still slightly wet.
  • Season the Artichokes – Grease the bottom of a 13 by 9-inch baking dish with 1 tablespoon of olive oil. 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.
  • Roast – 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.
  • To Serve – Season artichokes with more salt and pepper to taste. Serve warm with lemon wedges.


  • Storing: Refrigerate in an airtight container for up to 3 days. 

Nutrition Facts

Serves: 6 servings
Calories 99kcal (5%)Carbohydrates 9g (3%)Protein 2g (4%)Fat 7g (11%)Saturated Fat 1g (5%)Sodium 448mg (19%)Potassium 269mg (8%)Fiber 4g (16%)Sugar 1g (1%)Vitamin C 20.2mg (24%)Calcium 34mg (3%)Iron 1mg (6%)

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.

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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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23 Comments Leave a comment or review

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  7. Carri says

    Making these tonight, change my recipes around, trying something new, so ty for the new recipe, let’s hope this works out.

  8. 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.

  9. 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!!!

  10. 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.

  11. 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!

  12. 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!