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overhead shot of a serving plate with baked artichokes drizzled with lemon dressing.

Roasted Artichokes

Katerina | Diethood
These easy Roasted Artichokes with lemony garlic sauce are a luscious side dish that will keep you coming back for more.
Servings : 4
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


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


  • Preheat oven to 475˚F.
  • Grease the bottom of a 9x13 baking dish with 1 tablespoon olive oil and set aside.
  • Working with 1 artichoke at a time, trim the stem to about 1-inch and 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 aside.
  • Fill a large container or a baking dish with 8 cups water.
  • Cut 1 lemon in half; squeeze the lemon juice into the water.
  • Put the artichokes in the lemon water and keep in there for about 3 to 5 minutes.
  • Remove artichokes from the lemon water and shake off any excess liquid.
  • Transfer the artichokes to a large bowl and toss them with 2 tablespoons olive oil, ¾ teaspoon salt, and ¼ teaspoon black pepper.
  • Arrange artichokes, cut side down, on the bottom of previously prepared baking dish.
  • Cut the remaining 2 lemons in half and place them cut-side-up next to the artichokes.
  • Cover with aluminum foil and roast for about 25 to 30 minutes, or until artichoke leaves are browned and tender when poked with a knife.
  • Remove from oven and transfer the artichokes to a serving plate.
  • 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.
  • Drizzle the lemon dressing over the artichokes.
  • Garnish the artichokes with parsley and serve.


  • 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 scissors and cut off the thorny tips.
  • How to eat an Artichoke: Pull off the leaves/pedals, one at a time, and dip in the sauce, if serving sauce (or a dip) on the side. Pull the leaf through your teeth, scraping the soft, pulpy edible underside of the leaf/pedal. Discard leaf.


Serving: 1 whole artichoke | Calories: 294 kcal | Carbohydrates: 32 g | Protein: 9 g | Fat: 19 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 13 g | Sodium: 689 mg | Potassium: 964 mg | Fiber: 15 g | Sugar: 4 g | Vitamin A: 53 IU | Vitamin C: 70 mg | Calcium: 141 mg | Iron: 4 mg | Net Carbs: 17 g

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.

Course: Side Dish/Appetizer
Cuisine: American
Keyword: cooking artichokes, how to eat artichokes, how to make an artichoke