Learn how to roast artichokes with this step-by-step tutorial (with photos!) and grab the recipe for these Roasted Artichokes with Garlic and Parmesan.
This post is sponsored by Ocean Mist Farms. As always, all opinions are my own. Thank you for supporting the brands that support The Almond Eater!
Today we’re going to jump RIGHT into the recipe and talk about roasted artichokes. Ever made ‘em? If you have, that’s great, but if you haven’t, I bet it’s because they can seem a little….intimidating. How do you even cook an artichoke? And once it’s cooked, how do you EAT an artichoke? Is there a right and wrong way?
Friends, I’m here to solve all of your burning artichoke questions, complete with a mouthwatering roasted artichokes recipe. I’m going to walk you through how to roast an artichoke step-by-step complete with photographs, because if you’re anything like me, you’re a visual learner and it helps to not only follow along with words, but with photos too.
PAN ROASTED ARTICHOKE INGREDIENTS
- olive oil
- parmesan cheese
HOW TO ROAST ARTICHOKES
STEP 1: HEAT OVEN AND PREPARE COOKING POT
First, you’ll want to preheat your oven to 400°. Next, fill a large pot with water and squeeze juice from 1 lemon in it (I also added the actual lemon to the water as well). Every time you cut or slice the artichoke (note: I only made 1 artichoke in this recipe since it was just for me to eat, but you can absolutely repeat this process for as many artichokes as you’d like or need), you’ll need to place it in the lemon water so it doesn’t brown. HOWEVER, if it does brown a little bit that’s ok, as we’re going to end up roasting it and it’ll turn a bit brown anyway.
STEP 2: PREPARE THE ARTICHOKES
This is a multi-step process, so let me walk you through it. First you’ll need to cut off an inch or so from the artichoke stem and then immediately dunk it in the lemon water. Next, slice off an inch or two from the top of the artichoke and dip it in the lemon water as well. You’re not boiling the water–dipping both ends of the artichoke into the water will prevent it from browning. Now, use kitchen scissors to trim the tips of each artichoke leaf, and dip it in the lemon water. Last, slice the entire artichoke in half vertically and place it in the lemon water. Phew! That’s a lot of lemon water dipping, but it’s an easy extra step.
Using a small knife or grapefruit spoon, scoop out the “choke”, that is, the hairy part of the artichoke. Right underneath the choke is the artichoke heart, also known as the BEST part of the artichoke, so be sure to leave that right where it is.
STEP 3: FLAVOR AND BAKE THE ARTICHOKES
Next, drizzle a large baking pan with olive oil and place the artichokes inside; add salt, pepper, garlic, lemon, thyme, and a bit more olive oil to the artichoke before loosely wrapping each half with foil, turning the artichokes cut side down. Place baking pan in the oven and roast the artichokes for approximately 45 minutes.
Once the artichokes are done, carefully take the pan out of the oven and wait a few minutes before removing the foil. After you remove the foil, you can discard the garlic cloves, drizzle with more olive oil and sprinkle with some parmesan cheese.
HOW TO EAT AN ARTICHOKE
This may just be the most important part! Using your hands, tear each individual leaf off. When you do, you’ll notice a fleshy white part at the bottom of each leaf—use your teeth to scrape off the fleshy part of the artichoke and then discard the rest of the leaf. The white fleshy part can be dipped in MORE oil or melted butter or a bowl of parmesan before eating, which I highly recommend doing because it’s so, so good.
Once all of the leaves are removed, eaten and enjoyed, you’ll be left with the artichoke heart which you can scrape out with a fork and eat up! And that’s how you make and eat roasted artichokes!
If you haven’t cooked an artichoke, now’s the time to try it. I think you’ll have fun preparing them and even more fun eating them up. You can get the full recipe for these baked artichokes with parmesan cheese below.
RECIPES TO PAIR WITH ROASTED ARTICHOKES:
The BEST Roasted Artichokes
- 1 fresh artichoke
- 1 large pot of water
- 2 lemons
- 1/4 cup olive oil approximately
- 4 garlic cloves whole
- 2 stems fresh thyme
- Salt and pepper to taste
- Parmesan cheese for topping and dipping
- Preheat oven to 400°.
- Fill a large pot with water and squeeze juice from 1 lemon in it.
- Cut 1" off the artichoke stem and then place in lemon water.
- Cut 1" off of the top of the artichoke and then place in lemon water.
- Trim each individual artichoke leaf with kitchen scissors and then place in lemon water.
- Slice the artichoke in half long-ways and then place in lemon water.
- Use a knife or grapefruit spoon to remove the "choke", aka the hairy part of the artichoke.
- Drizzle a large baking dish with olive oil and then place artichoke in the dish; add garlic, thyme, the other lemon (sliced), and salt and pepper.
- Wrap each artichoke half with foil, place face down in the baking dish and bake for 45 minutes.
- Once roasted, carefully remove from oven and wait 5 minutes or so before removing foil and enjoying with extra olive oil, butter and/or parmesan cheese.
Q: Have you ever cooked an artichoke? They’d go perfectly as a side with this garlic tomato pasta.