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After my sausage stuffed artichokes recipe, people have been asking me how to roast artichokes as a side dish or appetizer without meat. So, here they are – an easy roasted artichokes recipe with garlic and parmesan! They may seem fancy, but I promise they are not that hard to make. Once you learn how to make roasted artichoke halves, you might just start making them all the time. Not only are they incredibly delicious, but they are naturally low carb and nutrient packed.
Ocean Mist Farms artichokes are one of my favorite low carb vegetables for a keto lifestyle, whether you use them as a main dish, appetizer, or side dish. These easy baked artichokes are the perfect simple recipe to make with them. They come from California, but you can get them all over the United States!
How To Roast Artichokes
While baked artichokes may seem complicated, they are actually quite simple to make, and so worth the effort. These oven roasted artichoke halves are a restaurant-worthy appetizer.
Let me show you exactly how to make roasted artichokes:
- Trim the artichokes. This is the hardest part of the whole recipe, but I’ll walk you through it, so have no fear! Cut off the top of the artichoke and bottom of the stem. Remove any tough outer leaves.
- Cut artichoke in half. Cut the artichoke in half lengthwise, through the middle.
TIP: Immediately rub the artichoke with a lemon slice, especially the cut sides to help prevent browning.
- Remove the choke. Using a spoon with a gentle twisting and scooping motion, remove the fuzzy choke toward the bottom of the inside of the artichoke.
- Season the artichokes and fill with garlic. Place the cut side up into a 9×13 stoneware baking dish. Brush with olive oil and season with salt and pepper. Place a clove of garlic into the center of each artichoke half, and then top with a slice of lemon.
- Bake the roasted artichoke halves. Carefully flip the artichokes, cut side down, keeping the garlic and lemon inside. Brush the outer sides (now facing up) with olive oil and season with salt and pepper.
- Baked artichoke halves. Cover the pan tightly with foil and bake until a knife inserted near the base of the artichoke goes in with little resistance.
- Make garlic butter. Oh yes, this roasted artichoke halves recipe includes garlic butter. Flip the artichoke halves over. Remove the garlic cloves and transfer to a small pinch bowl. Add the butter and mash with a fork.
- Spread the garlic butter onto the artichokes.
- Finish roasted artichoke recipe. Sprinkle artichokes with shredded parmesan cheese and bake until cheese has melted.
How To Eat Roasted Artichokes
Now that you know how to roast artichokes, it’s time for the important question… how do you eat them?! They are easier than you may think. Simply peel off the other petals one at a time. Then pull through your teeth to remove the edible portion of the artichoke.
The closer you get to the artichoke heart, the more edible portion there is.
Are Roasted Artichokes Good For You?
Yes, baked whole artichokes are incredibly nutritious! Each artichoke is very low in calories and fat, but has plenty of important nutrients like potassium, Vitamin C, folate, magnesium, and fiber. [*]
Can You Make Roasted Artichoke Halves Ahead?
Roasting artichoke halves is best done right before serving, but you can prep ingredients ahead of time. To prep ahead a bit, peel the garlic cloves and slice the lemons – both should be stored in the refrigerator.
What To Serve With Roasted Artichokes
This roasted artichoke halves recipe is designed to be an appetizer or side dish, so pick a protein main and you’ve got a full meal. Here are a few low carb dinner ideas to get you started:
- Smothered Pork Chops – These delicious pork chops are great with a bright side like roasted whole artichokes.
- Halibut with Lemon Butter Sauce – The best recipe for white fish! The lemon flavors go well with this roasted artichoke recipe.
- Creamy Garlic Chicken Thighs – On the hunt for an easy, yet delicious chicken dinner? This one is a family favorite.
- Keto Crab Cakes – Crab cakes and baked artichokes make a perfect date night dinner at home. Way better than a restaurant and much more affordable.
- Sirloin Steaks – Grab my perfect oven roasted steak marinade and cooking method – its fool-proof!
- Lemon Baked Cod Fish – So fast, flavorful, and flaky.
Tools To Make Roasted Artichokes With Garlic & Parmesan
Tap the links below to see the items used to make this recipe.
- 9×13 Stoneware Baking Dish – Any 9×13 pan or baking dish will work, but I love that this one is nice enough to take from oven to table. These roasted artichoke halves are worth displaying.
- Heavy Duty Kitchen Shears – You’ll definitely need a sharp shears to trim the artichokes in this roasted artichoke recipe. Just trim the sharp tips off of the leaves. This scissors is affordable and has great ratings!
Easy Roasted Artichokes Recipe With Garlic & Parmesan:
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Easy Roasted Artichokes Recipe With Garlic & Parmesan
The easiest, most delicious method for how to roast artichokes! These roasted artichoke halves are seasoned simply with lemon, garlic and olive oil, and finished with a layer of parmesan.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 450 degrees F (232 degrees C).
Lay the artichoke sideways and trim 1 inch (2.54 cm) off the top and the bottom of the stem. Remove any tough outer leaves near the stem. Use kitchen shears to trim off the sharp tips of the remaining leaves. Cut the artichoke in half lengthwise, through the middle. Immediately rub the artichoke all over with a lemon slice, especially the cut sides.
Using a spoon with a gentle twisting and scooping motion, remove the fuzzy choke toward the bottom of the inside of the artichoke.
Repeat steps 2 and 3 with all three artichokes.
Place the artichokes cut side up into a 9x13 stoneware baking dish. Brush with olive oil. Season with sea salt and black pepper. Place a clove of garlic into the center of each artichoke half, then top with a lemon slice to lock it inside. (You may need to cut the lemon slices into smaller ones to fit.)
Carefully flip the artichokes, cut side down, keeping the garlic and lemon inside. Brush the outer sides, now facing up, with olive oil. Season with sea salt and black pepper.
Cover the pan tightly with foil and bake for 30 to 35 minutes, until a knife inserted near the base goes in with little resistance.
Remove the foil and flip the artichokes over. Remove the garlic cloves, transfer to a small pinch bowl, add butter, and mash with a fork. Spread the mashed garlic butter over the artichoke halves. Sprinkle 2 tablespoons (28 g) shredded parmesan on top of each.
Return to the oven for about 5 minutes, until the cheese is melted.
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Serving size: 1/2 artichoke
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