This roasted artichokes recipe is surprisingly easy to make. There’s some prep work involved, but it’s not difficult, and then you simply let the oven do all the work.
This simple recipe takes some prep time. But in every other respect, it’s very easy. And the result is a tender, tasty artichoke, flavored with olive oil, lemon, and garlic. A true delicacy!
Artichokes are in season now. Their peak season is short – March through May – so I make sure to make this recipe for my family about once a week, while they last!
A wonderful appetizer
So I love lobsters, whole fish that were not filleted and deboned, and artichoke. And I dislike food that you tend to gobble up fast, like fast food burgers and most sandwiches.
The ingredients you’ll need
The ingredients list for this recipe is delightfully small – just the way I like it. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Fresh artichokes: This delicious vegetable is one of my favorites. The extra effort in preparing it is more than worth it!
Garlic: I push garlic cloves into the artichoke to season it as it bakes.
Lemons and olive oil: Drizzling the artichokes with olive oil and lemon juice greatly enhances their flavor.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
How to make roasted artichoke
The only challenging part of this recipe is prepping the artichokes prior to cooking them. The rest is easy – the oven does the work for you. The detailed instructions are in the recipe card below. Here are the basic steps:
1. Your first step is to wash the artichokes thoroughly, then trim the stem and the tops. Rub the cut side with lemon to prevent it from browning.
2. Next, remove the tough outer leaves and use scissors to trim the sharp tips off the remaining leaves.
3. You’re done getting rid of the inedible parts. Now push garlic cloves into the artichoke, drizzle with olive oil and lemon juice, and season with salt and pepper.
4. Wrap tightly with greased foil and bake for 75 minutes at 425°F.
How do you eat an artichoke?
I like artichokes not just because it takes 20 minutes to eat one. I also love their intense, unique flavor and the way you eat them.
How you slowly build your way from the outer, tougher leaves, through the inner, delicate, tasty leaves, all the way to the delicious, tender heart.
So how exactly do you eat them? You don’t actually eat the entire petal. You pull off the outer petals one at a time, dip their base into melted butter or hollandaise sauce if you wish, then scrape off the tender inside with your teeth and discard the hard, inedible part.
The best part is the artichoke heart, of course. But before enjoying it, you should remove and discard the small, fuzzy leaves on its top. Those are inedible.
Can I keep leftovers?
Yes. You can place roasted artichokes in an airtight container and keep them in the fridge for up to 4 days. Enjoy them cold, or gently reheat them in the microwave, covered, on 50% power.
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- 4 large fresh artichokes
- 2 lemons, halved
- 8 cloves garlic, peeled
- 4 tablespoons olive oil, plus 1 tablespoon more for the foil
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- Preheat the oven to 425 degrees F. Line a baking dish with foil.
- Wash the artichokes thoroughly. Artichokes often have dirt between the leaves, so it’s a good idea to soak them for a few minutes in warm water, then wash and dry.
- Trim the stem from each artichoke to 1-inch long, then use a serrated knife to cut the top inch of each artichoke (this won’t be easy). Quickly rub the cut side with lemon, to prevent browning.
- Bend back and remove the outer, tough leaves, especially around the base. Then use scissors to cut off the sharp tips of the remaining leaves.
- Tear off four large pieces of heavy-duty foil. Rub each piece with a little olive oil and place an artichoke in the center, stem side down. Push two cloves of garlic deep into the center. Drizzle 1 tablespoon of olive oil over the top of each artichoke, sprinkle with salt and pepper, and squeeze lemon juice on top.
- Wrap the foil tightly around each artichoke, making sure it’s well-sealed. If you don’t have heavy-duty foil, use two layers of regular foil. Place the wrapped artichokes in the prepared baking dish and bake 1 hour and 15 minutes (you’ll know they’re ready by the wonderful smell). Remove from the oven and allow to rest for 15 minutes before unwrapping and serving.
- Serve warm, with extra plates for discarding the empty petals. I’m sure you already know this, but you don’t actually eat the entire petal. You scrape off the tender inside with your teeth and discard the hard, inedible part. The best part is the artichoke heart, of course. But before enjoying it, remove and discard the small, fuzzy leaves on its top. Those are inedible.
- You can serve roasted artichokes with melted butter, mayonnaise, or hollandaise sauce for dipping. This is optional. The artichoke is excellent as it is.