Roasted Artichokes (1)
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  • Food: Roasted Artichokes
  • Writer: Nicolas Wilson
  • Content-Type: Food Blog

My go-to method for preparing baby artichokes in the kitchen is this recipe for roasted artichokes.

They are tasty and tender, making them an excellent choice for either an appetizer or a side dish.

When I see baby artichokes at the farmer’s market or in the grocery store, I pull out this recipe for roasted artichokes and give it a try.

I have a weakness for anything small, from cherry tomatoes and peppers to skillets and spoons, so if the little purple-streaked artichokes grab my eye, I can’t help but give in and buy them. Cherry tomatoes and peppers are only two examples.

Of course, they are quite adorable, but besides that, they also have a number of other benefits. If you have ever cooked full-sized globe artichokes, you are aware that the fuzzy choke that is found inside the artichoke heart needs to be removed before the artichoke can be cooked.

That is not the case in this instance; once the outer leaves of a young artichoke have been peeled off, the entire artichoke can be consumed.

As a direct consequence of this, preparing baby artichokes requires less time and effort. It’s fine with me!

Roasted Artichokes Easy (1)
Food: Roasted Artichokes (Source: Jessica Gavin)

Detailed instructions for preparing baby artichokes are provided below, along with a recipe for roasted artichokes, which is the method that I almost usually employ when preparing these vegetables.

They come out of the oven delicate and gently browned, with a flavor that is robust and vibrant due to the large amount of lemon juice that was used.

You may serve them as an appetizer or a side dish, and for dipping, you can offer an additional squeeze of lemon juice or a flavorful sauce.

How to Cook Roasted Artichokes in the Oven

Because artichokes oxidize quite fast, you should always have some lemons on hand when you are working with them to prevent browning.

In the recipe for roasted artichokes, I do not rub the artichokes directly with lemon juice as I do with larger artichokes; rather, I use lemon water to poach the baby artichokes after they have been cooked.

So, let’s get this out of the way first! After you have finished filling a large bowl with water, squeeze the juice of one lemon into the water. After it has been cut into quarters, the lemon should be dropped into the water.

After that, get the artichokes ready. To begin, take a newborn artichoke and remove the tough, dark outer leaves by peeling them off. Peel the fruit until you reach the leaves that are a brilliant yellow-green color.

After that, cut the stem to length. You won’t have to remove all that much! Because it is meaty and tasty, the artichoke stem should be saved in as much of it as possible.

After the stem has been trimmed, use a vegetable peeler to remove the rough skin that covers it.

After that, remove the artichoke’s stem and chop off its top. Reduce the length of the visible leaves by approximately half an inch so that they lie flat across the top.

At this point, you should halve the artichoke along its length. It should then be added to the basin containing the lemon water, and the process should be repeated with the remaining baby artichokes.

You are now ready to start cooking! After they have been washed and drained, lay the artichokes in a wide baking dish. Toss the ingredients with olive oil, salt, and pepper, and then add a fresh lemon that has been cut into quarters.

Place the artichokes in the dish cut side down, cover the dish with aluminum foil, and roast the artichokes at 375 degrees Fahrenheit for 25 to 30 minutes, or until they are soft. Enjoy!

Suggestions for Serving Roasted Artichokes

Together with the roasted lemon wedges that can be used for squeezing, serve the cooked artichoke halves as either an appetizer or a side dish. They are even more delectable when served with a dipping sauce.

They are delicious when served with this creamy artichoke dipping sauce, but they would also be fantastic when accompanied by a Homemade Caesar Dressing or a straightforward lemon butter sauce.

Do you want to make a supper out of this roasted artichoke recipe? No issue. Artichokes that have been baked in the oven provide a delicious complement to salads and pasta.

Try incorporating them into the Roasted Artichoke Salad, Artichoke Pasta, or Easy Pesto Pasta. You can also toss them into Easy Pesto Pasta.

Roasted Artichokes

Prep Time: 15 mins

Time to Cook: 30 Minutes

It serves four

This recipe for roasted artichokes is simple to make and makes a delightful starter or side dish. As a dipping sauce, you can serve the artichokes with a squeeze of juice from roasted lemons, a sprinkle of Caesar dressing, or this sauce instead.

Roasted Artichokes Ingredients

  • 2 lemons, quartered, divided
  • 8 fresh baby artichokes
  • Extra-virgin olive oil, for drizzling
  • Sea salt and fresh black pepper
  • Artichoke Dipping Sauce, optional, for serving


Roasted Artichokes Yum (1)
Food: Roasted Artichokes (Source: Jessica Gavin)
  1. Prepare the oven to 375 degrees Fahrenheit.
  2. After you have finished filling a large bowl with water, squeeze the juice of one lemon into the water. Put the lemon wedges that have been squeezed into the water.
  3. Make sure the artichokes are ready: Remove between three and four layers of the young artichoke’s outer leaves, which are dark green in color. When the leaves have changed to a pale yellow-green color, stop. First, cut off the end of the stem with a paring knife, and then use a vegetable peeler to remove any leaves or tough skin from the remaining stem. Remove the top layer of the artichoke, which should measure about half an inch, and then cut it in half lengthwise. Place the artichoke that has been cut in half into the lemon water, and then proceed to repeat this process with the remaining artichokes.
  4. Roast the artichokes: After squeezing the lemon wedges over the artichokes, drain them and set them aside. A big baking dish should have the artichokes and the remaining lemon wedges added to it. Toss to coat with olive oil, then season with salt and pepper, and finish with a drizzle of olive oil. Place the artichoke hearts and lemon wedges in the pan so that the cut sides are facing down. Cover the pan with aluminum foil. Bake for 25 to 30 minutes, or until the cut sides of the artichoke are gently browned and the leaves of the artichoke are soft.
  5. If preferred, serve with artichoke dipping sauce and roasted lemons to accompany the dish.