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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!
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.
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 Make Roasted Artichokes:
Don’t let these little guys intimidate you! They’re actually super simple to make. Here are the steps:
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)
Brush the artichokes with olive oil (or butter). Then place them cut-side-up in a baking dish, or on a baking sheet.
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.
Flip the artichokes over. Then brush again with olive oil, season once more with salt and pepper. And…
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.
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 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!)
Hope you all enjoy these as much as we have. ¡Buen provecho!
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
Heat oven to 400°F.
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.
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.
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.
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.
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.
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.
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.
So we made these tonight and I wanted to love them so badly but I am wondering if we somehow got a bad batch of artichokes? They had almost no “meat” on the leaves? I can’t decide if they were not great or if whole artichokes just aren’t our thing? ??♀️
Susy Kegel —
There is only a tiny bit of edible meat at the base of each leaf – maybe 1/2 teaspoon worth? The large edible part of the artichoke is below where you removed the fibers, after you halved them. The “meat” of the artichoke is a largish round area about 2” around (bigger on large artichokes) and about 3/4” thick. It is wonderful!
My hubby and I actually enjoy removing each leaf and scraping the tiny amount of meat from the bottom of it before discarding. You can dip these or not depending on your eating preference.
My favorite artichoke dipping sauce is made in small individual serving bowls and it is comprised of about 1 teaspoon or so of melted butter, 1 teaspoon olive oil, 1 teaspoon lemon juice,few shakes of salt, & 1/4 teaspoon coarse horseradish. Stir it all together and use to dip the bottom part of the leaves and then the meat cut into small cubes.
I was totally a “steam the ‘choke” girl and you’ve inspired me! I literally roast every other vegetable (hello, celery!) why didn’t I think to roast artichoke?! Made them for date night last night and they were amazing!!
I’m groaning; I want to try this recipe so much! All stores here are closed now. I’m in a rural Canadian town without much access to “foreign produce”. I had already planned to shop tomorrow so I will be on the lookout! Sales start tomorrow so fliers will be out shortly. Thank you – not only for this recipe but also your blog in general!
I made your husband’s artichokes for dinner tonight, & we loved them! I have only steamed them before, which I’ve always loved. (We’re native southern Californians, so we grew up eating them.) my husband has said three times this evening, “They’re perfect the way they are. Don’t change anything about the recipe.”!!!!
So thank you for the new technique, & thank your husband for liking & making them so much that I thought Inshould try them on mine. ?
They needed to cook much longer in my toaster oven. Got a bit creative with the seasonings, but absolutely delicious. Will be doing them this way from now on. Used to steam them, but never again. If you like artichokes you have to try them this way.
Leave the stems on…..peel them first and remove about a 1/4″ off the bottom end….you will be missing a real treat if you remove and discard them….
jamie —
are you saying you need to cut some of the outer part of the stem off before cooking and then the stem is edible? last time, we left the stem on, since his recipe said cutting it off was optional. but then i couldn’t seem to find any “food” inside the stem to eat. can you elaborate? i’d love to eat more of the artichoke, after all the work and the long wait in the oven!
Make these very frequently. Great alternative to steaming them. I usually season them and then stuff them with chopped garlic, as mentioned here, plus a rich cheese like gorganzola or aged truffle cheddar. Incredible flavor.
This was my first time attempting to make artichokes (I was so intimidated by them), and they were so much easier than I thought they’d be & turned out perfectly! I alternated dipping them in lemon butter and also into sriracha mayo. Will definitely make again! Thank you for the recipe!
As a catalan guy who grown up eating artichokes on each and every possible way, and just had some for dinner, I am amazed to see that people is using dips for them. For me, they taste so good by themselves that I would never use any dip. However, I can see they could be quite interesing with Romesco, if you are still in Barcelona.
My recommendation, for a change, is to use vinagre instead of lemonm, to give it a different taste (grandmas tip).
I have been an artichoke eater for many years, but this recipe is my new favorite. This recipe really shines with a fresh, fleshy artichoke. I even pull them out of the baking dish and throw them on the grill cut side down for a little charring. YUM!
Thank you! Love these! I’ve had artichoke hearts in a few restaurant meals before but first time cooking at home. Both hubby and I loved these and will make again. Only modification is I used dried herbs and lemon juice from a bottle. No dipping sauce needed.
This recipe was easy to make and the artichokes turned out very well. The only tricky part is the timing, I cooked mine for the minimum time specified, and they were a bit overdone. But next time, I’ll do it better!
I had some artichokes I had already sliced in half (they were used as a still life in a painting class I teach), and I’ve always boiled whole artichokes my whole life. I made them this way using some fresh rosemary and sage for herbs. They were so good! This my chosen way to cook artichokes from now on.
This is definitely the best way to have artichokes! Used the garlic mashed and stirred into a little mayo.
We will eat our artichoke this way from now on!
It truly is the most amazing Roasted Artichoke Hearts recipe that I have ever tasted. I made the lemon sauce as directed and added all of the yummy herbs and garlic to it. I’m now obsessed!
These were great! I would cook them a little longer without foil to get a little browner (more like the pictures here) but, in any event, they were super easy and super delicious.
This was awesome! I’ve always loved artichokes and have only steamed them. This recipe is so easy but the taste and presentation is unbelievable. Thank you!!
Made your roasted artichokes today! Usually made them stuffed with breadcrumbs, but roasted was so much better. Will make them roasted from now on. Thank you for this wonderful recipe.
Absolutely amazing. I am so used to stuffed artichokes with so many calories , growing up in an Italian home. I’m so happy you shared this recipe. They are so flavorful they do not even need a dipping sauce !!
So my husband says after eating these “If you spiced everything like these artichokes, I’d even eat brussel sprouts!” I made these exactly as the recipe calls for. Perfect! Oh, btw, I grew the artichokes.
I made these artichokes last night. They were fabulous!! Previously, I had always steamed artichokes and we loved them that way, but this is a really special treat and a great dish to serve for company dinner, as you can have everything done ahead and just pop them in the oven to bake. I’ll definetly make them again!
I have to admit, this was the first time ever that I’ve made artichokes. I’ve used the ones in a can for a marinated vegetable salad, but this was my first attempt at even handling one! This recipe is outstanding, and I wanted to eat each leaf because they were just filled with incredible flavor. My artichoke was small…and there wasn’t much meat in each leaf…and I wound up eating the whole artichoke with the lemony butter…help me Rhonda! I’m keeping this recipe, going to find bigger artichokes and have to look online about what part I can eat, or not! Thank you for an incredible recipe.
These look amazing. One trick I would share with you: peel and use the stems. Don’t toss them out. They taste like the artichoke heart that they grow next to :) you probably could chop/dice them and add to the cavity stuffing. You will be looking for artichokes with long stems.
Sounds delicious. I have steamed, stuffed, grilled and even pan fried artichokes, but never roasted one. Thanks for sharing, I can’t wait to try.
Here’s a tip for you; when cleaning out the thistle use a grapefruit spoon. The sharp edges on the spoon make cleaning a breeze.
I had literally never had artichokes in my life, but I saw this recipe on Pinterest and it looked SO good that I had to try it! I made one artichoke just to try… and it was not enough. This recipe is awesome! So simple! You make cooking artichoke seem so easy! And then I found myself cooking them again and again. So thank you, for introducing me to my newfound love of artichokes!
Loved your insta stories on these last night! I hope you keep doing them! ?
I’ve never had roasted artichokes before but you have definitely peaked my interest!
sure would like to be able to save to my Facebook page…
So what do you end up doing with the “choke”. It is my understanding that it is the best part of the Artichoke.
You need to remove the fuzzy part (the “choke”). But perhaps you’re referring to the heart? It’s the part just below the choke, and it’s delicious. :)
Looks delicious! Never tried them roasted but I can’t wait to make them! My dipping sauce of choice-Hellmann/BestFoods mayo!
Oh my, oh my…. and then oh my. These sound crazy good. Except I would make a meal of these and not share with 5 others. Yum. :)
So we made these tonight and I wanted to love them so badly but I am wondering if we somehow got a bad batch of artichokes? They had almost no “meat” on the leaves? I can’t decide if they were not great or if whole artichokes just aren’t our thing? ??♀️
There is only a tiny bit of edible meat at the base of each leaf – maybe 1/2 teaspoon worth? The large edible part of the artichoke is below where you removed the fibers, after you halved them. The “meat” of the artichoke is a largish round area about 2” around (bigger on large artichokes) and about 3/4” thick. It is wonderful!
My hubby and I actually enjoy removing each leaf and scraping the tiny amount of meat from the bottom of it before discarding. You can dip these or not depending on your eating preference.
My favorite artichoke dipping sauce is made in small individual serving bowls and it is comprised of about 1 teaspoon or so of melted butter, 1 teaspoon olive oil, 1 teaspoon lemon juice,few shakes of salt, & 1/4 teaspoon coarse horseradish. Stir it all together and use to dip the bottom part of the leaves and then the meat cut into small cubes.
I was totally a “steam the ‘choke” girl and you’ve inspired me! I literally roast every other vegetable (hello, celery!) why didn’t I think to roast artichoke?! Made them for date night last night and they were amazing!!
I’m groaning; I want to try this recipe so much! All stores here are closed now. I’m in a rural Canadian town without much access to “foreign produce”. I had already planned to shop tomorrow so I will be on the lookout! Sales start tomorrow so fliers will be out shortly. Thank you – not only for this recipe but also your blog in general!
Can you make these ahead and eat them cold for lunches?
I have a bunch of artichokes. In the past I picked them small and made my own marinaded hearts.
Amazing, thanks for sharing.
I made your husband’s artichokes for dinner tonight, & we loved them! I have only steamed them before, which I’ve always loved. (We’re native southern Californians, so we grew up eating them.) my husband has said three times this evening, “They’re perfect the way they are. Don’t change anything about the recipe.”!!!!
So thank you for the new technique, & thank your husband for liking & making them so much that I thought Inshould try them on mine. ?
So delicious! Excellent recipe! Thank you!!!
Wowza! These were tasty and easy peasy! Pinning to use again!
Loved your animated image showing the steps! Totally helped me make the best artichokes I’ve ever had! Thanks for sharing!
They needed to cook much longer in my toaster oven. Got a bit creative with the seasonings, but absolutely delicious. Will be doing them this way from now on. Used to steam them, but never again. If you like artichokes you have to try them this way.
Leave the stems on…..peel them first and remove about a 1/4″ off the bottom end….you will be missing a real treat if you remove and discard them….
are you saying you need to cut some of the outer part of the stem off before cooking and then the stem is edible? last time, we left the stem on, since his recipe said cutting it off was optional. but then i couldn’t seem to find any “food” inside the stem to eat. can you elaborate? i’d love to eat more of the artichoke, after all the work and the long wait in the oven!
Make these very frequently. Great alternative to steaming them. I usually season them and then stuff them with chopped garlic, as mentioned here, plus a rich cheese like gorganzola or aged truffle cheddar. Incredible flavor.
Best artichokes ever!
My first time roasting them. ? Way more flavorful then steaming. I will definitely be making this again and freezing leftovers for dips.
This was my first time attempting to make artichokes (I was so intimidated by them), and they were so much easier than I thought they’d be & turned out perfectly! I alternated dipping them in lemon butter and also into sriracha mayo. Will definitely make again! Thank you for the recipe!
As a catalan guy who grown up eating artichokes on each and every possible way, and just had some for dinner, I am amazed to see that people is using dips for them. For me, they taste so good by themselves that I would never use any dip. However, I can see they could be quite interesing with Romesco, if you are still in Barcelona.
My recommendation, for a change, is to use vinagre instead of lemonm, to give it a different taste (grandmas tip).
I have been an artichoke eater for many years, but this recipe is my new favorite. This recipe really shines with a fresh, fleshy artichoke. I even pull them out of the baking dish and throw them on the grill cut side down for a little charring. YUM!
These are absolutely delish! Served them at Thanksgiving and everyone loved them!
Thank you! Love these! I’ve had artichoke hearts in a few restaurant meals before but first time cooking at home. Both hubby and I loved these and will make again. Only modification is I used dried herbs and lemon juice from a bottle. No dipping sauce needed.
I love artichokes but have never had them roasted. This was easy and delicious and the roasted garlic is a plus!!!
This recipe was easy to make and the artichokes turned out very well. The only tricky part is the timing, I cooked mine for the minimum time specified, and they were a bit overdone. But next time, I’ll do it better!
I had some artichokes I had already sliced in half (they were used as a still life in a painting class I teach), and I’ve always boiled whole artichokes my whole life. I made them this way using some fresh rosemary and sage for herbs. They were so good! This my chosen way to cook artichokes from now on.
This is definitely the best way to have artichokes! Used the garlic mashed and stirred into a little mayo.
We will eat our artichoke this way from now on!
This was SO delicious. I was also so tired of steamed chokes, and this hit the spot !
It truly is the most amazing Roasted Artichoke Hearts recipe that I have ever tasted. I made the lemon sauce as directed and added all of the yummy herbs and garlic to it. I’m now obsessed!
These were really great!!! And super easy.
These were great! I would cook them a little longer without foil to get a little browner (more like the pictures here) but, in any event, they were super easy and super delicious.
These were AMAZING!!! Already making plans to serve these this weekend. Thank you!
This was awesome! I’ve always loved artichokes and have only steamed them. This recipe is so easy but the taste and presentation is unbelievable. Thank you!!
Made your roasted artichokes today! Usually made them stuffed with breadcrumbs, but roasted was so much better. Will make them roasted from now on. Thank you for this wonderful recipe.
Absolutely amazing. I am so used to stuffed artichokes with so many calories , growing up in an Italian home. I’m so happy you shared this recipe. They are so flavorful they do not even need a dipping sauce !!
So my husband says after eating these “If you spiced everything like these artichokes, I’d even eat brussel sprouts!” I made these exactly as the recipe calls for. Perfect! Oh, btw, I grew the artichokes.
My husband and I love this recipe. Probably the best artichokes we have ever had. Will definitely make again.
Best. Artichoke. Recipe. Ever. The only way I will ever make artichikes again!
I made these artichokes last night. They were fabulous!! Previously, I had always steamed artichokes and we loved them that way, but this is a really special treat and a great dish to serve for company dinner, as you can have everything done ahead and just pop them in the oven to bake. I’ll definetly make them again!
I have to admit, this was the first time ever that I’ve made artichokes. I’ve used the ones in a can for a marinated vegetable salad, but this was my first attempt at even handling one! This recipe is outstanding, and I wanted to eat each leaf because they were just filled with incredible flavor. My artichoke was small…and there wasn’t much meat in each leaf…and I wound up eating the whole artichoke with the lemony butter…help me Rhonda! I’m keeping this recipe, going to find bigger artichokes and have to look online about what part I can eat, or not! Thank you for an incredible recipe.
These look amazing. One trick I would share with you: peel and use the stems. Don’t toss them out. They taste like the artichoke heart that they grow next to :) you probably could chop/dice them and add to the cavity stuffing. You will be looking for artichokes with long stems.
This recipe is AMAZING!! Made the artichokes multiple times and every time they turn out awesome
Sounds delicious. I have steamed, stuffed, grilled and even pan fried artichokes, but never roasted one. Thanks for sharing, I can’t wait to try.
Here’s a tip for you; when cleaning out the thistle use a grapefruit spoon. The sharp edges on the spoon make cleaning a breeze.
Delicious and easy! Thank you for all of your amazing recipes.
I have in the oven, am new to fixing n hope it’s delish when done/ do you know how many carbs n sugar after baking
Such a great way to cook artichokes when you don’t have a insta-pot or pressure cooker. They turned out amazing!
Delicious recipe! Thank you for making it so easy for a first-timer! I will be adding this recipe to my regular rotation.
I had literally never had artichokes in my life, but I saw this recipe on Pinterest and it looked SO good that I had to try it! I made one artichoke just to try… and it was not enough. This recipe is awesome! So simple! You make cooking artichoke seem so easy! And then I found myself cooking them again and again. So thank you, for introducing me to my newfound love of artichokes!