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Roasted Artichokes

by Katerina

4.93 from 13 votes

Oct 19, 2022, Updated Mar 29, 2025

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Buttery, tender artichokes get a major, caramelized flavor boost! These easy Roasted Artichokes with lemony garlic sauce are a luscious side dish or appetizer that’ll keep you reaching for more.

Artichokes are such a tasty veggie, but many home cooks avoid them because the prep is unfamiliar. But it doesn’t have to be that way! You can easily prep and cook whole, fresh artichokes at home, and this easy recipe will show you how. With this roasted artichoke recipe in your pocket, there is no need to always rely on artichoke hearts in a jar.

Of course, roasting isn’t the only way to cook a whole artichoke. Steaming is popular, too, and so is pressure-cooking. But, a roasted artichoke is delicious because it adds a whole dimension of flavor, thanks to the caramelization that happens while they cook. The small amount of plant sugars in the fuzzy choke sizzles and browns in the dry heat of the oven, creating an extra buttery, bold, rich taste. Dipped in your favorite dipping sauce, like garlic aioli or garlic butter sauce, roasted artichokes are a delicious bite.

Ingredients You’ll Need

To roast your own artichokes, you’ll only need a few fresh and simple ingredients. This dish is definitely one you can throw together with only a few minutes of prep—the oven does the rest!

• Fresh Globe Artichokes: Look for whole artichokes that feel a bit heavy for their size and have nice tight leaves. Avoid artichokes with discoloration and loose leaves.
• Water: For soaking.
• Lemons: You’ll want to squeeze one lemon into the soaking water, and have a couple more lemon slices for cooking.
• Olive Oil: Extra virgin olive oil is excellent, but you could also use regular olive oil or any other cooking oil you prefer. 
• Salt and Black Pepper: Simple seasoning to enhance the flavors of the dish.
• Garlic: Mince up some fresh garlic cloves, or substitute minced garlic from a jar.
• Dijon Mustard: I love the slight taste of wine in Dijon mustard, but you could definitely use other mustards here as well. 
• Fresh Parsley: I use a couple of teaspoons of fresh herbs for the dish, plus more for garnish. If you like a little heat, red pepper flakes are a great option to add at the end. Parmesan cheese is also a delicious way to garnish this simple side dish.

Serving Ideas

Although a dish as special as oven-roasted artichokes is usually served as a stand-alone appetizer, it also makes a luxurious side dish for a larger meal. A hearty, home-cooked main course of roasted lamb shanks would be amazing alongside roasted artichokes.

For a quick dinner the family will devour, serve them with my garlic butter steak bites! Of course, moist, well-seasoned chicken goes with everything, so why not make an easy chicken dinner to go with your roasted artichokes? These juicy stove top chicken thighs would be perfect, as would this beer can chicken.

Storing and Reheating Instructions

• Store leftover roasted artichokes in an airtight container in the fridge. They will keep for 2-3 days.
• Reheat artichokes wrapped in aluminum foil to help keep the moisture in. Place the foil-wrapped artichokes on a baking sheet and bake at 350˚F until heated through.
• I don’t recommend freezing baked artichokes since the texture and flavor may suffer after freezing and thawing. Instead, it might be better to halve the recipe if you feel it may be too much to enjoy in one meal.

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4.93 from 13 votes

Roasted Artichokes

by Katerina | Diethood

These easy Roasted Artichokes with lemony garlic sauce are an irresistible side dish. The artichokes are roasted to tender perfection, bringing out their natural sweetness, while the tangy lemon and garlic sauce adds a fresh, savory flavor.

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Ingredients 

1x2x3x

• ▢ 4 globe artichokes, about 8 ounces each
• ▢ 8 cups water
• ▢ 3 lemons, divided
• ▢ ⅓ cup olive oil, divided
• ▢ ¾ teaspoon salt
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ 3 cloves garlic, minced
• ▢ 1 teaspoon dijon mustard
• ▢ 2 teaspoons chopped fresh parsley, plus more for garnish.

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Instructions 

• Prep. Preheat the oven to 475˚F. Grease the bottom of a 9×13 baking dish with a tablespoon of olive oil and set aside.
• Prepare the artichokes. Working with one artichoke at a time, trim the stem to about 1-inch, and then cut 1-inch off the tip of the artichoke. Break off the bottom 3 rows of tough outer leaves, and remove any dark green parts on the artichoke. Cut the artichoke in half, lengthwise, then remove the fuzzy chokes in the center. Set them aside.
• Make the lemon water. Fill a large container or a baking dish with 8 cups of water. Cut 1 lemon in half; squeeze the lemon juice into the water.
• Soak. Put the artichokes in the lemon water and keep in there for about 3 to 5 minutes. Remove the artichokes from the lemon water and shake off any excess liquid. Then, transfer the artichokes to a large bowl and toss them with 2 tablespoons olive oil, ¾ teaspoon salt, and ¼ teaspoon black pepper.
• Roast. Arrange the artichokes, cut side down, on the bottom of the baking dish. Cut the remaining 2 lemons in half and place them cut-side-up next to the artichokes. Cover the baking dish with aluminum foil and roast the artichokes for about 25 to 30 minutes or until the leaves are browned and tender when poked with a knife. Remove the artichokes from the oven and transfer them to a serving plate. Set aside.
• Make the lemon sauce. Grab the cooked lemons and squeeze out as much juice as possible into a mixing bowl. To the lemon juice, whisk in the remaining olive oil, minced garlic, mustard, and parsley. Season with salt and pepper.
• Finish and serve. Drizzle the lemon dressing over the artichokes, garnish them with parsley, and serve.

Notes

• Choosing Artichokes: Look for fresh artichokes that will make a squeaky sneaker sound when you squeeze them.
• Thorns: If the artichokes have little thorns on the ends of their leaves, grab the kitchen shears and cut off the thorny tips.
• How to eat an Artichoke: Pull off the leaves (petals) one at a time and dip them in the sauce. Then, pull the leaf through your teeth to scrape off the soft, pulpy underside—that’s the edible part. Discard the rest.

Nutrition

Serving: 1whole artichoke | Calories: 294kcal | Carbohydrates: 32g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 689mg | Potassium: 964mg | Fiber: 15g | Sugar: 4g | Vitamin A: 53IU | Vitamin C: 70mg | Calcium: 141mg | Iron: 4mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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How To Roast Artichokes

There are three parts to this roasted artichokes recipe: prepping the artichokes, roasting them, and making the lemon-garlic sauce. Following the step-by-step guide below will certainly help.

• Prep. Preheat your oven to 475˚F, and grease the bottom of a large baking dish with olive oil. 
• Trim the Artichokes. Using a knife or kitchen shears, cut the artichoke stem to about one inch. Cut off the top of the artichoke as well (about ¼ of the artichoke). Break off the bottom three layers of small leaves – they are tough and not good to eat. Break off any dark green, discolored leaves, too. Slice the artichokes in half from bottom to top, and scrape out the fuzzy choke with a small spoon.
• Soak the Artichokes. Fill a bowl with water and squeeze fresh lemon juice into it. Place the trimmed artichokes in the lemon water and let them soak for a few minutes.
• Season and Roast. Place the soaked artichokes in a bowl and toss them with olive oil, salt, and pepper. Arrange each artichoke half in the baking dish, cut-side-down. Cut two lemons in half and put them in the baking dish, cut-side-up. Cover the dish with tin foil, and roast for about half an hour. When the artichoke leaves are browned and tender (poke them with a knife, to check), take the dish out of the oven and set it aside.
• Make the Sauce. Transfer the cooked lemons to a small bowl and squeeze out as much juice as possible. Add the olive oil, garlic, mustard, and parsley to the bowl and add salt and pepper. Whisk, then taste the sauce and add more salt or pepper if needed.
• Finish! Drizzle the sauce over the roasted artichokes, garnish with parsley, and serve warm.