These roasted artichokes are tender, flavorful, and beautifully aromatic thanks to garlic, fresh herbs, and lemon. Oven-roasted cut-side-down to lock in moisture and flavor, they’re a stunning side dish or appetizer that’s surprisingly simple to prepare.

Ingredients

3 fresh artichokes
Juice of 2 large lemons
2 tablespoons olive oil (or melted butter)
6 garlic cloves, peeled and roughly chopped
Fresh rosemary (plus optional thyme, oregano, or sage)
Coarse sea salt and freshly-cracked black pepper

Instructions

Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Artichokes:
- Cut off the bottom ½ inch (or more) of the stems.
- Slice off the top 1 inch of the artichoke globes.
- Remove and discard any small leaves at the base.
- Rinse thoroughly under water.
Slice and Clean:
Cut each artichoke in half lengthwise. Use a spoon to scoop out the fuzzy choke in the center. Trim the sharp tips of each leaf using kitchen shears (about ¼ inch). Rub lemon juice over all surfaces to prevent browning.
Assemble for Roasting:
Place the artichoke halves cut-side-up in a baking dish or on a baking sheet.
- Brush the cut sides with olive oil.
- Fill each cavity with chopped garlic and a few small sprigs of herbs.
- Season generously with sea salt and black pepper.
Flip and Season:
Carefully flip each artichoke half cut-side-down, keeping the garlic and herbs tucked inside. Brush the tops with more oil and season with additional salt and pepper.
Roast:
Roast uncovered for 15 minutes, then cover with aluminum foil and continue roasting for 25–35 minutes, until tender and the leaves pull off easily.
Finish and Serve:
Remove from the oven and let cool slightly. Discard herbs (or mix into a dipping sauce), and drizzle with fresh lemon juice. Serve warm with your favorite dip.

Why You’ll Love This Recipe

Deep Flavor: Roasting enhances the natural sweetness and earthiness of artichokes.
Garlicky Goodness: Each bite is infused with fragrant garlic and fresh herbs.
Elegant Yet Simple: An impressive dish that’s easy enough for weeknights.
Healthy & Light: Naturally low in calories and high in fiber.

Tips

Use Fresh Artichokes: Look for firm, heavy artichokes with tightly closed leaves.
Lemon Is Essential: Rubbing with lemon prevents discoloration and adds brightness.
Cut Evenly: Uniform halves cook more evenly.
Don’t Skip the Foil: Covering the dish ensures the artichokes steam and soften properly.

Variations and Substitutions

Butter Instead of Oil: Use melted butter for a richer flavor.
Add Cheese: Sprinkle grated Parmesan before roasting for a cheesy crust.
Spice It Up: Add crushed red pepper flakes or smoked paprika to the garlic mixture.
Make It Vegan: Stick with olive oil and plant-based dipping sauces.

FAQs

How do I know when the artichokes are done?
The outer leaves should pull off easily and be tender at the base. A knife should pierce the stem with little resistance.

Can I prep artichokes ahead of time?
Yes! You can trim and prep the artichokes a few hours in advance. Store them in lemon water in the fridge until ready to roast.

What’s the best way to eat roasted artichokes?
Pull off the outer leaves, scrape the tender flesh with your teeth, and enjoy. Don’t forget the heart—it’s the best part!

Serving

Serve roasted artichokes warm with:

Garlic aioli
Lemon butter
Herbed yogurt dip
Balsamic glaze
Hollandaise sauce

Suggestions

Perfect for Entertaining: Serve as a starter at dinner parties or holidays.
Pair With: Grilled meats, pasta, or crusty bread and cheese.
Make It a Meal: Serve alongside a hearty salad or grain bowl for a light vegetarian entrée.