The BEST Roasted Artichokes
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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.
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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
- artichokes
- lemon
- olive oil
- garlic
- thyme
- 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
Ingredients
- 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
Instructions
- 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.
Nutrition
Q: Have you ever cooked an artichoke? They’d go perfectly as a side with this garlic tomato pasta.
I want to try this! I’ll be watching for artichokes at the grocery. One step has me confused though. We place the artichokes in the oiled pan, then wrap them in foil and place them cut side down in the oil. If they are wrapped in foil, why do we use the olive oil in the bottom of the pan? I’m missing something.
Hi! Great question.. I think what I mean is that you’re going to lay the artichokes in the baking sheet and drizzle them with olive oil before wrapping them in foil, so you’ll end up getting a little olive oil in the baking pan but that’s ok. Let me know if you try them!
Looks fantastic! Thanks
Looks Yumm!
I’m late to the party, but it was a great recipe with awesome results, thank you. The garlic parm and salt went well with an aged ribeye and Pinot Noir. I’m going to fry the leftovers in a weird “fried green tomatoes way” that may or may not be as good. But the attempt is everything, right?
are you boiling the artichoke ? or just submerging in water?
Just submerging in lemon water to prevent it from turning brown!
I always consider artichokes to be such a luxury – something that should be reserved for special occasions. Clearly, I’m missing out on way too many opportunities to have an amazing meal/snack like this!
What a wonderful dish! I wish artichokes were in season here too, I didn’t have any in years. I’ll save your recipe for later because I need to try them. I’m going to try this, sounds delish….!!
I’ve always been too intimidated to make artichokes myself. My husband and I went to Italy 2 years ago and LOVED the artichokes there … I think I’m going to have to just bite the bullet and try em out for myself!
YUMMM I bet they were delicious. Yes you gotta try making them yourself–they’re so good!