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The Most Amazing Roasted Artichokes

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No joke — this truly is the most amazing roasted artichokes recipe. They’re easy to make, full of big and fresh flavors, and always a crowd fave!

The Most Amazing Roasted Artichokes Recipe

Since moving to Barcelona, our veggie bowl has mysteriously been stocked with fresh artichokes pretty much 24/7.

I’ll give you one guess who’s responsible for this. (Hint hint ??)

I’ve mentioned on here before that artichokes are by far and away Barclay’s favorite food. And ever since we discovered our favorite little fruit and veggie stand here that sells the absolute tastiest alcachofas — for a tiny fraction of the price we used to pay back in Kansas City — let’s just say that the owners of this shop now know my husband by name.

We are eating a million artichokes here!

That said, after a long history of steaming our artichokes — first on the stovetop, and then in the Instant Pot — I began feeling the need for a little variety in our (ahem, frequent) artichoke game happening here in Spain. So I challenged Barc to experiment with some various methods and seasonings for roasted artichokes. And now, dozens of alcachofas asadas later, we’ve both agreed that he’s landed upon a winner of a recipe.

Behold…Barclay’s famous roasted artichokes.

Barclay's Famous Roasted Artichokes Recipe

Roasted Artichoke Ingredients:

To make them, you only need a few simple ingredients:

  • Artichokes: Any variety will do! You can read my tutorial here on how to select, trim and store fresh artichokes. But in general, look for artichokes that have tightly-packed leaves, feel dense and heavy, and are a healthy green color (without too much browning).
  • Olive Oil: Or melted butter, you pick.
  • Garlic: The more, the merrier. Once it’s roasted, you can either eat it with your artichoke (my fave!) or stir it into your dipping sauce.
  • Fresh Herbs: We like to use lots of fresh rosemary in these, plus maybe an addition hint of fresh thyme, oregano, or sage, if you happen to have them on hand. If you don’t have fresh herbs on hand, you can sub in a generous pinch of Italian seasoning per artichoke.
  • Fresh Lemons: We’ll use lemons at three different points in this recipe, so be sure to have a few good ones on hand.
  • Sea Salt and Black Pepper: I recommend coarsely and — of course — freshly ground.

How To Select and Cut Artichokes

How To Make Roasted Artichokes:

Don’t let these little guys intimidate you! They’re actually super simple to make. Here are the steps:

  1. Trim and prepare the fresh artichokes. Feel free to watch my video here for how to trim artichokes, if you’d like a better visual. But in general, you’ll want to:
    • Cut off the bottom of the stem and then top 1-inch of the top of the artichoke
    • Pluck off and discard any of the lowest leaves near the stem
    • Trim off the pointy tops of the artichoke leaves (if they’re pokey)
    • Slice the artichokes in half
    • Use a spoon to hollow out the “choke” in the middle of each artichoke half (see above)
    • Rub the entire artichoke half on all sides with a lemon wedge (to help prevent browning)
  2. Brush the artichokes with olive oil (or butter). Then place them cut-side-up in a baking dish, or on a baking sheet.
  3. Fill the artichoke cavities with garlic and herbs.  We recommend packing these as full as possible for maximum flavor. Then season with salt and pepper.
  4. Flip the artichokes over. Then brush again with olive oil, season once more with salt and pepper. And…
  5. Roast! First, uncovered for about 10 minutes, so that the edges can get browned and crispy. Then, remove the pan and cover loosely with foil, and let the artichokes continue to cook until they are tender. You will know that they are ready to go when the leaves pull off easily, and a knife can be smoothly inserted in the base of the stem. Cooking time will totally depend upon the size of your artichokes.
  6. Drizzle with lemon juice.  Once you pull the artichokes out of the oven, discard the herbs (or stir them into your dipping sauce for extra flavor). Give the artichokes one more squeeze of lemon juice, for good measure. And dig in!

How To Make Roasted Artichokes

How To Make Roasted Artichokes

The Most Amazing Oven Roasted Artichokes

How To Eat Roasted Artichokes:

As I mentioned above, first remove and discard the herbs. Then you can decide what to do with the roasted garlic. I highly recommend just scooping it up with those leaves and eating it straight outta the artichokes. (Yum.)  But you’re welcome to stir it into your dipping sauce, or discard it if you would rather. Up to you.

Then to eat an artichoke, just peel off the leaves one by one, dip them in your sauce, and then use your teeth to scrape off the tender fleshy part on the underside of the leaves. As you make your way to the center of the artichoke, the leaves will begin to get softer and fleshier (<– ok, I know that sounds weird, but you get what I mean ?), and you will be able to eat most if not all of the leaves. Once you reach the bottom of the artichoke, pull out a knife and fork and cut up the base and stem of the artichoke, dip it in your sauce, and enjoy.

That said, both Barclay and I agree that these roasted artichokes are so flavorful on their own that they hardly need an additional dipping sauce! But hey, I’ll never turn down a little extra lemon and butter in my life. (Or feel free to check out some other favorite dipping sauce ideas below!)

How To Eat Roasted Artichokes (with Roasted Garlic)

Oven Roasted Artichokes with Lemon Butter Sauce

Oven Roasted Artichokes with Lemon Butter Dipping Sauce

Hope you all enjoy these as much as we have. ¡Buen provecho!

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The Most Amazing Roasted Artichokes

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x

Description

These roasted artichokes are easy to make and full of the best lemony, herby, garlicky flavors.  See dipping sauce ideas below.


Ingredients

Scale
  • 3 fresh artichokes
  • 2 large fresh lemons, juiced
  • 2 tablespoons olive oil (or melted butter)
  • 6 cloves garlic, peeled and roughly-chopped
  • fresh rosemary (plus additional fresh thyme, oregano, or sage, if you’d like)
  • coarse sea salt and freshly-cracked black pepper

Instructions

  1. Heat oven to 400°F.
  2. Use a knife to slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top).  Remove and discard any small leaves toward the bottoms of the stems.  Rinse the artichokes with water.
  3. Slice the artichokes in half vertically.  Use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke.  Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don’t poke you when you eat them).  Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.
  4. Place the artichoke halves in a baking dish or on a baking sheet cut-side-up.  Brush the cut sides of the artichokes evenly with the olive oil.  Then fill the cavities evenly with the garlic, followed by a few small sprigs of the fresh herbs.  Season with salt and pepper.
  5. Flip the artichokes over, using the herbs to help hold in the garlic, so that they are cut-side-down.  Brush the tops of the artichokes with oil, and season with salt and pepper.
  6. Bake uncovered for 15 minutes.  Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.
  7. Place the tray on a cooling rack.  Carefully remove, discard the herbs (or stir them into your dipping sauce for extra flavor), and drizzle the artichokes with extra lemon juice.
  8. Serve the roasted artichokes warm with your desired dipping sauce.

Notes

Dipping Sauce Ideas:

  • Lemony Melted Butter Sauce: I make mine with about 1 part melted butter, 1 part freshly-squeezed lemon juice, 1 part water, and salt and pepper to taste.
  • Blender Hollandaise SauceThis version is super easy.
  • Tzaziki Sauce: For a Mediterranean twist.
  • PestoRich and delicious.  Feel free to mix in some Greek yogurt to make it creamy.
  • Mayo or Aioli: Always a win.
  • …or whatever sauce sounds good to you!

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Recipe rating

159 comments on “The Most Amazing Roasted Artichokes”

  1. What did you do with the artichoke hearts? Hate to ease those

    • This has been THEE BEST!!! Artichoke I’ve ever made! I don’t know that I can easily go back to steamed… aside from the flavor bombs that this recipe sets up, the ease of eating made this so delightful!

    • Eat the hearts after cleaning the fuzzes on. Talk about delicious!!!

  2. These were so amazing! My first time making artichokes any way other than steaming! Mine were pretty large so I roasted them for a little under 1 hour. The nuttiness and herbs- WOW!

  3. My family used to make artichokes all the time when I was a kid (now 43 years old) and they were an acquired taste as they were usually just cooked without much to add flavor and eaten plain. My wife hadn’t ever had an artichoke (or did a long time ago and probably didn’t like it) but I saw some at the store and decided to try it.
    This was a lot of work but wow, it was so worth it! Hands down one of the best things I’ve ever eaten, period. The flavors of the garlic and rosemary, dancing with the salt, pepper and lemon were just divine. And the heart was so tender and full of flavor it was to die for. I don’t know how often I’ll make this because sadly, my wife was not a fan, but even though I ate 4 of the halves last night I have 2 leftover halves and am just dreaming about eating them. Thank you for this amazing recipe!

  4. Outstanding.
    Cooked as posted. Prep time took a little longer.
    Served with chicken/mushroom sausage.
    Dipping sauce: Creamy chipotle sauce.
    Thank you from San Francisco!

  5. Wooow super delicious! It was my first time making and eating artichokes and I love them now. I mixed the garlic and herbs into my sauce and it was ?? I will definitely be making this again (:

  6. Oh my gosh are you telling me you get rid of the heart the most delicious part??!! Oh my you are missing out!!

  7. I’ve spent my entire life knowing there was a better way to cook artichokes, and this is it. Absolutely perfect, delicious, and easy.
    Thank you!
    I used lemon zest in my mayo and not so much juice, as I squeezed most of the juice over the chokes prior to roasting. Zest is more true-lemony and less-acidy than juice, and I love it in almost everything. Just be sure to zest your lemons prior to juicing (and citrus zest freezes very well so zest away and save the rest for seafood or desserts!!)
    I out thyme in one half and rosemary in the other, and could not choose a favorite, both SO good!
    And finally, I agree that the more roughly chopped garlic you can stuff into this recipe, the better. It is delicious scooped up with the butter, or spread onto some crusty baguette.

  8. These were amazing! It is wonderful to have a “different” type of artichoke! Having them again tonight. Don’t see boiling or steaming these guys in the future. This is just way too yummy.

  9. I am trying your recipe tonight. I always roast my artichokes whole with the addition of garlic, olive oil, herbs, etc…but I find the choke to be a pain to deal with. I’m fascinated with your method which removes the choke beforehand! On thing I wanted to point out- your post contains a link to trim artichokes, but it actually goes to a video of how to eat artichokes. I would like to see your trimming video. One more thing, I make dipping sauce of mayo and balsamic. Delicious! Thank you.

  10. OMG! I’m an artichoke head from waaaaaaayyy back. Was so happy to find this different, easy and delicious method. Thank you!
    I experimented with a little ghost pepper infusion in my butter, olive oil lemon & garlic sauce poured over the artichoke before roasting. The little bit of spice was delightful against the sweetness of the artichoke.
    Note* a little means A LITTLE ghost peppers have wonderful flavor but can quickly overwhelm any dish. If in doubt less is better.

    • Love your idea of seasoning before roasting. Especially the idea of infusing peppers with the butter. YUM.

  11. Can I leave the hearts in? They are my favorite part! & if so will that change the amount of time?

    • Hi Roxy! We’re still leaving in the hearts here — just scraping out the fuzzy “chokes.” The hearts are my favorite part too! :)

  12. We always have a sauce of chili sauce and mayo.

  13. This is THE MOST AMAZING and reliable recipe for artichokes. My hubby and I both love artichokes and since finding this recipe, we haven’t made them any other way! Our favorite dip is equal parts pesto and mayo. Soooo YUMMY!

  14. I’ve made this about 4 times in the last few months. My kids (ages 3-8) were all instantly hooked! We all fight over the last piece.

  15. Has anyone tried baking/roasting in an Air Fryer? Im addicted to my new Air Fryer and love Artichokes! Thanks in advance.

  16. Hi looks and sounds amazing from all the comments cannot wait to try.
    Would like to know if you can freeze them once baked?
    Thanks much ciao

  17. Made this, it’s amazing! The best! Boyfriend can’t get enough!

  18. These are phenomenal! Artichokes have long been our stay-in date night meal of choice, but these take less time and are ten times better than just boiling them. Thank you!

  19. My go to everytime I make artichokes

  20. Thank you for the recipe. They turned out great – the best roasted artichokes I’ve ever made at home.

  21. A wonderful, flavorful alternative to steamed artichokes. Wish I had found this recipe years ago.

  22. This recipe was utterly delicious and totally superior to steamed. Thank you for sharing the recipe – this will be my go-to for non mushy artichokes from now on! <3

  23. These are amazing. They took the full roasting time and we dipped them in the lemon butter sauce. I added the herbs and most of the garlic from the stuffing to the butter. I would change nothing. Thank you!

  24. I will never go back to just boiling artichokes this recipe was amazing. And the garlic was delicious it was easy to eat one of my favorite artichoke recipes

  25. Failed badly
    Next time I’ll boil / steam the artichoke then finish in the oven as the seasonings are right on.
    It never got tender in the oven, but over cooked even after adding water to the pan.
    We could blame the artichoke, but I’ll try the approach above.

    • Same with me! I did this recipe once and they turned out great. Then made it again about a week later and my artichokes never got done. They were hard in the middle and then dehydrated on the outside. I used a different pan the second time, it didn’t have sides like the pan shown in pictures here. Also, I lined my pan with foil the second time. Going to try again and see if those small differences were enough to change to whole end result.

  26. These were the best artichokes I have ever tasted!!!! The rosemary and garlic really add flavor, these were to die for!!!

  27. Now I am literally obsessed with artichokes! This recipe is just amazing

  28. Super anxious to try these. I have always steamed part way then drizzled with E.V.O.O., salt and pepper then grilled the rest. YUM I do this when I’m cooking at home (always with guests). But when I’m at someone else’s house and asked to bring an appetizer, I can do this. I just know they will be a big hit! Even quartered.

  29. So I never leave comments on recipes but I do have to here. This is probably the tenth time I’ve referred back to this recipe. Once I finally branched away from the traditional preparation in my childhood home, which was boiled with herbs. This is simply to die for. I shall never go back. I make slight variations based on herb availability and oil availability but again, most amazing chokes in the land. Thank you so much for sharing. You’ve successfully elevated my artichoke game!

  30. It could be just my own personal preference, but I did not like this at all. I prefer just plain steamed artichokes. It looked really good in the pictures but I didn’t care for the flavor and it took way longer than just steaming an artichoke.

  31. I screwed these up last night. I am going to have to try again.

  32. I tried this tonight, and it didn’t work at all. I’m not sure why, because it seems super simple. Mine came out dried out and burnt on the outside (I did cover them) and the actual “meat” was hard and inedible. I roasted them for about 40 minutes. I clearly didn’t remove enough “choke” because the hairy parts were mostly still there after roasting. Any ideas? Also, I wasn’t sure how to actually eat these after roasting. Would you still eat the leaves individually or just eat the hearts with a fork and knife?

  33. I always had stuffed artichokes like my Nonna made. I was looking for a different way to enjoy this vegetable… I gotta say, this was truly amazing! I followed exactly, minus the fresh herbs. I had my garden dried herbs, plus the fresh garlic. I will never make them another way… Your Lemon butter sauce is magic… So good! I will use the sauce for so many other dishes I make. Thank you so much for this wonderful recipe!

  34. One of the best things I have EVER eaten

  35. What do you serve roasted artichoke with?

  36. These artichokes were delicious!! I never write reviews but just had to for this one. The flavor was great and texture perfect. Make sure you cook them long enough so they are tender.

  37. Sounds awesome. We grew artichokes for first time in garden! Now i know what to do! Thank you!!!

  38. MUST READ Misfit or imperfect foods customers!! If you received “imperfect/misfit” artichokes and they don’t look like the artichokes in the photos before cooking FRESH! Then you may want to steam them instead! Thankfully Im not a rookie artichoke cooker! I received some from misfits and they were very dry, shriveled and stems had already been cut! Now you could soak them in water overnight before roasting or just steam them! If you try to roast a dried out old choke without soaking you may end up with choke jerky! If this recipe failed its the artichokes fault not the recipe maker

  39. I think it is worth noting, that larger artichokes will take much longer to cook. Mine have been in the oven now for 45 minutes or so, and they are easily going to need another 20 minutes to half an hour. That said, each artichoke is enormous. They are each easily about a pound. Also, my oven runs cooler. So if it’s taking longer to cook the artichokes, it could be due to size and also whether your oven actually heats at the correct temperature.

    I did try one, and they taste divine. Can’t wait until they are done!

  40. Amazing, amazing. Love roasted artichokes and these were the most favorable, delicious I have ever had.

  41. Outstanding!

  42. Definitely the BEST artichokes I’ve EVER had! Highly rev this recipe just as it is and use the garlic and herbs in some may or melted butter for the dipping sauce. Yum!