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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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 115 reviews
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x


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


  • 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


  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.


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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182 comments on “The Most Amazing Roasted Artichokes”

  1. This is the best artichoke recipe – I will never steam them again!

  2. These were absolutely amazing! I have a feeling I will be making them often. For the dipping sauce, I used a teaspoon of horseradish, a tablespoon of melted butter, garlic powder and a squeeze of lemon juice.

    • I made your sauce as my husband loves horseradish and I don’t but this was absolutely wonderful sauce with the artichokes. I am keeping this idea thank you for sharing!

  3. These were amazing!! Thank you so much for this recipe. My 6 year old son begs for artichokes now… He likes to eat the roasted garlic right off the pan too ?

  4. I grew up eating boiled artichokes. I liked them because of the lemon butter sauce, but not enough to actually buy artichokes. After being introduced to this recipe I find myself looking for any reason to buy and make them this style.

    My first go at this was with TJ’s small artichokes, while quite good, I think I can get more bang for preparation buck by getting larger artichokes.

  5. This is the first recipe to inspire a review. These artichokes are wonderful. Will be making them again very soon. We substituted fresh basil instead of rosemary.

  6. Amazing! My husband and son both loved it. We used an awesome homemade vinaigrette.

  7. If I used Italian seasoning for a substitute for the actual herbs should I still try to remove them at the end?

  8. Thanks so much for your fun description and recipe, in the oven as I write.

    • What a phenomenal recipe❗
      They are so delectable roasted. I will never steam them again. I loved the addition of the roasted garlic. I wonder if it would still work if they were stuffed w/ a seasoned bread stuffing.
      I also made your ? lemon butter dipping sauce & mama mia was that perfect. Next time I will try one of the posted comments of adding horseradish.
      Thanks again for a new way of making artichokes❗❗❗

    • Wish me luck, I’m going to try your recipe!

  9. I utilized this recipe for making ‘chokes for the first time. LOVE! Easy and YUMMMMMY! I used avocado oil, pre-minced garlic, rosemary along with S&P. I dipped in Ranch and a siracha-mayo. Thanks so much for posting this!

  10. OMG just made these. I do not leave reviews. Seriously the best ARTICHOKES EVER!!!!! They even beat our favorite restaurant artichokes. Absolutely delicious!!!!!

  11. Trying this now! I’m a KC native living in Italy.

  12. AMAZING ARTICHOKES! I went looking for a roasted artichoke recipe. My new (Dacor) oven has a steam roast function and I’ve been taking advantage of it these past few weeks. I used Herbes de Provence instead of fresh herbs, plenty of garlic, and lemon juice. They turned out perfectly!

  13. The best recipe for artichokes. True story.

  14. Amazing recipe! Thank you for al the test runs and posting. Easy and perfect! Must try!!

  15. Dipping mine in a nice wild garlic mayo! This has to be the next big veg on the block. Move over curly kale!

  16. Didn’t see any artichokes in the market today. Any variation on how I can make this with canned artichokes? I have plenty In the pantry. Thank you

  17. Flavor is delicious but at more than double the expected time frame the chokes are still not tender. What gives? Followed recipe to a T. So strange

    • This was DIVINE. Like others, I grew up with steamed artichokes that were good only as long as you had something to dip them in. Never again! I will make these from now on, and I will TOTALLY be stoked now when I see artichokes at the store! THANK YOU for this deliciousness!!!!

      The ONE thing I will say is that it took about twice as long to cook them as your stated times. And in another roasted chokes recipe they say about 1hr 20, which is more like what it took. Not sure what size artichokes you were using but just FYI for anyone reading these, if they are big, you’re gonna need more time.


  18. Um…WOW. These are AMAZING. The title doesn’t lie! I just grabbed any herbs I had on hand – fresh rosemary from the garden, sage, oregano, thyme. Mixed all the garlic and herbs in with mayo to make a delicious dipping sauce at the end. Will be using this as my “go-to” artichoke recipe from now on! THANK YOU

  19. THE best artichokes EVER!! I can’t wait to get out of isolation to make these for our friends. YUMMY! Thank you

  20. Simply amazing! Fast and very tasty ?

  21. As much as I love a good char on the grill, you won’t miss it with this recipe. It’s way easier and just as delicious.

  22. Mine didn’t turn out right. Looked like the pictures, but only the heart and the very tips of the leaf base were edible. Love artichokes. Love roasted veggies. Maybe it was a new convection oven fail, I don’t know. But it was too sad to have ruined a vegetable that has always been for only special occasions. Will go back to steaming mine.

    • this happened to mine too. Glad they were in season and only 99 cents! Gonna give it another try.

    • I grew up on steamed artichokes and loved them even then, but after trying them roasted with this recipe, we’ll never go back to steamed. My kids fight over these and beg me to buy artichokes every time they shop with me. We have them at least weekly when they’re in season.

  23. Lovely! Due to the staying home, I had to make do with the herbs in my garden—lemon thyme and oregano—but oh my gosh! These were SO good! I melted butter with the garlic and herbs to jumpstart the flavor, and it not only made buttering and stuffing the artichokes easier, but it made its own sauce in the baking dish. My new favorite way to cook artichokes. Be warned though, your kitchen will smell like garlic.

  24. Love this! I have been eating artichokes for 72 years!
    This recipe is so very special!

  25. So cover on to start or off to start?

  26. We absolutely love this recipe! We follow it exactly and they turn out delicious every time. It’s been a staple in our house for about a year now, and we’ve made them at least 5 times so I figured it was time to leave a review about how amazing these roasted artichokes are!

  27. Great recipe! Thanks

  28. Followed receipe to a T. Mine never got tender and the outer part got super dried out. I left in quite a bit longer. I felt like they needed some liquid in the pan to steam a bit so they didn’t get dried out.

    • Such a bummer. I had the exact same issue! I used TJoe’s small artichokes. Maybe that’s why? But they never got tender even after a long cooking time…overcooked perhaps?

  29. This made me so nostalgic. I moved to Barcelona for a few months and cooked every night, the millions of markets/ mercats/ mercados were so fun. Thank you for sharing this! Can’t wait to give it a try.

  30. They really ARE amazing! Just finished dinner and everyone agreed they were outstanding! Thanks!

  31. Not a fan.

    There used to be a cute little restaurant in Little Italy NYC that made an absolutely incredible roasted artichoke. I was hoping this was the answer to replicate those flavors. But it wasn’t this recipe that’ll do it. It was good but not worth the raves posted. I will continue to hunt for a good recipe.

    Note: I followed the recipe exactly as written too. I used the butter dip as noted also.

  32. I have eaten artichokes my whole life and this is by far the best recipe ever. Game Changer!

  33. Wow! easy and absolutely delicious!

  34. This was very easy and absolutely delicious! My first time making artichokes. Always wanted to try and you great instructions made me dive in! Wouldn’t change a thing!

  35. My 3rd year artichoke bush is in full production, so I have made this recipe 3 times in the past couple of weeks. It is SO good! Even family members who are iffy about artichokes are scarfing them up. I’ve been making it with the cheater aioli. Yum!

  36. Delicious

  37. my mother-in-law in Spain made them for me. I agree they are delicious

  38. I have made this recipe 4 times now, I have to say I am a pretty good cook and do not make a lot of comments on recipes that I have to change.. this one is perfect and very impressive. What a great appetizer or side dish to serve. Awesome!

  39. I was seriously so BORED with steamed artichokes that was almost ready to stop eating them. This recipe is LIFE CHANGING and I as well am never steaming them again

  40. am trying tonight, will let you know but sounds wonderful.

  41. Completely worth the effort!! These were so delicious. I’ve already sent the recipe to multiple people and I don’t even know if they like artichokes. This will be my go to from now on

  42. This is truly the best artichoke recipe. Super easy, delicious & healthy. I’ve already shared this recipe with friends.

    Thanks so much for this!!!

  43. How do you keep the oil /butter from smoking?

  44. I don’t think I’ll ever make artichokes any other way again. This recipe is the only artichoke recipe you need.

  45. Best artichoke recipe I’ve ever tried!

  46. Simple and delicious!

  47. Is there a way to do this on a grill to get a smoky flavor as well? Thank you!!

  48. I followed this recipe as closely as I could, but needed a larger number of artichokes for our meal. It took much longer for the artichokes to become tender and the extra roasting made them crispier than we desired. The added herbs and garlic smell delicious and create nice flavor but we didn’t like the rougher texture. I wonder if parboiling would help, especially if making a larger batch at one time. The rave reviews misled us into higher expectations.

  49. Ali,
    we tried this recipe tonite Oh YUM! My Husband, son and I love this dish! we use rosemary in a lot of dishes, but this recipe by far, is the best combination. We will definitely make it again! Thank you for creating and sharing this wonderful recipe!

  50. The hubby loooooved them! Such an easy recipe and so delicious. This will be added to the rotation of meals as long as we can get artichokes here in North Carolina.

    Thank you!