How to Roast Artichokes: A Delicious and Easy Recipe

Video how to cook artichoke

No joke — this is the most amazing roasted artichokes recipe. It’s easy to make, bursting with fresh flavors, and always a crowd favorite! Since moving to Barcelona, our veggie bowl has been overflowing with fresh artichokes. Barclay, my husband, is to blame for this obsession. He absolutely loves artichokes, and we’ve found a little shop that sells the tastiest alcachofas at a fraction of the price we used to pay in Kansas City.

However, after years of steaming our artichokes using different methods, I felt the need for a change. So, I challenged Barc to experiment with roasted artichokes. After many trials, we finally perfected a recipe that we both agree is a winner.

The Ingredients You’ll Need:

To make these roasted artichokes, you’ll only need a few simple ingredients:

Artichokes: Any variety will do!
Olive Oil or Melted Butter: Choose your preferred option.
Garlic: The more, the merrier!
Fresh Herbs: Rosemary is a must, and you can add a hint of thyme, oregano, or sage if you have them on hand.
Fresh Lemons: You’ll need these at different stages of the recipe.
Sea Salt and Black Pepper: Coarsely ground and freshly cracked.

How to Roast Artichokes:

Don’t let these little guys intimidate you! Roasted artichokes are actually super simple to make. Just follow these steps:

Trim and prepare the fresh artichokes: Cut off the bottom of the stem and the top 1 inch of the artichoke. Pluck off any lowest leaves near the stem, trim off the pointy tops, and slice the artichokes in half. Use a spoon to remove the “choke” in the middle of each half and rub them with a lemon wedge to prevent browning.
Brush the artichokes with olive oil or melted butter and place them cut-side-up in a baking dish or on a baking sheet.
Fill the artichoke cavities with garlic and herbs, packing them as full as possible for maximum flavor. Season with salt and pepper.
Flip the artichokes over and brush them again with olive oil. Season with salt and pepper.
Roast the artichokes uncovered for about 10 minutes, until the edges are browned and crispy. Then, cover loosely with foil and continue cooking until they are tender. The leaves should pull off easily, and a knife should smoothly insert into the base of the stem. Cooking time will vary depending on the size of your artichokes.
Drizzle the roasted artichokes with lemon juice, discard the herbs, and give them one final squeeze of lemon for good measure.

How to Eat Roasted Artichokes:

To eat an artichoke, peel off the leaves one by one, dip them in your sauce, and use your teeth to scrape off the tender fleshy part on the underside. As you make your way to the center, the leaves will become softer and fleshier. You can eat most, if not all, of the leaves. Once you reach the bottom, use a knife and fork to cut up the base and stem, dip them in your sauce, and enjoy.

Barclay and I both agree that these roasted artichokes are incredibly flavorful on their own and hardly need a dipping sauce. However, a little extra lemon and butter never hurt anyone! Feel free to check out some other favorite dipping sauce ideas below.