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Learn how to roast artichokes with my easy method! I’m breaking down the steps in this roasted artichokes recipe to show you how simple it can be — and you don’t need any complicated ingredients to let the zesty artichoke taste shine through. Not only is the baked artichoke a delicious side or starter, but it’s nice for entertaining or special meals, too (like with a sugar-free glazed ham!).
After my sausage stuffed artichokes recipe, readers have been asking me how to roast artichokes as a side dish or appetizer without meat. So, here they are: An easy roasted artichoke recipe with garlic and lemon! These are the perfect spring recipe.
Why You’ll Love This Roasted Artichoke Recipe
- Savory, zesty, and bright flavor
- Tender artichoke leaves
- Just 15 minutes to prep
- Healthy veggie for a side dish or starter dish
Ingredients You’ll Need
This section explains how to choose the best ingredients for roasted artichoke halves, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Artichokes – Look for large, whole artichokes that are fresh, without a lot of browning on the outer leaves. Some browning is fine, as you’ll remove the outer layer.
- Olive Oil – Or avocado oil.
- Sea Salt & Black Pepper
- Garlic – Use fresh garlic cloves, as we are keeping them whole in this recipe.
- Lemon – Lemon slices add brightness to the dish, and also shields the garlic during the roasting process.
- Butter – Adds flavor and richness. Use your favorite butter alternative for a vegan or dairy-free option if needed.
How To Cut Artichokes
- Trim. Cut off the top of the artichoke and bottom of the stem. Remove any tough outer leaves.
- Cut. Slice the artichoke in half lengthwise, through the middle.
TIP: Immediately rub the artichoke with a lemon slice after slicing, to prevent browning.
- Scoop. Using a spoon with a gentle twisting and scooping motion, remove the fuzzy choke from the inside of the artichoke.
How To Roast Artichokes
This section shows how to bake artichokes in the oven, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Season. Place artichokes cut side up in a baking dish. (You can line the dish with aluminum foil if you like.) Drizzle and brush with olive oil, and sprinkle with salt and pepper. Place a clove of garlic in the center of each artichoke half, then top with a lemon slice.
- Flip. Carefully flip artichokes over so the cut side is down, being careful to keeping the garlic and lemons inside. Brush with the tops with olive oil and season with salt and pepper.
- Bake. Cover the baking dish with foil and bake artichokes until tender.
- Mix roasted garlic butter. Remove the roasted garlic cloves from the artichokes (you can discard the lemon slices) and mash with butter in a small bowl.
- Bake again. Spread garlic butter over the artichoke halves. Bake for another few minutes, until the garlic butter melts and browns a bit.
VARIATION: Baked artichoke with parmesan cheese!
In an older version of this recipe, I sprinkled a few tablespoons of shredded parm over the artichokes at the end before popping back in the oven to melt. Feel free to do this if you like!
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?! It’s easy once you get the hang of it:
- Peel off the petals. You can just use your hands for this.
- Dip in sauce. Dipping sauce is optional, but I love dipping in aioli!
- 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 [*].
Storage Instructions
- Store: This is not an ideal recipe to make ahead (they tend to get mushy and brown), but you can keep leftover baked artichokes in refrigerator for 2-3 days.
- Reheat: Reheat artichokes in a 350 degree F oven, until warm.
- Freeze: Artichokes can be frozen for 2-3 months. Brush with lemon juice so they don’t brown while frozen.
What To Serve With Baked Artichokes
My favorite way to serve oven roasted artichokes is with garlic aioli and a squeeze of lemon. But they also make a great side dish to just about any meal. Here are some ideas for main dishes to pair with them:
- Chicken – There are so many options! Make baked chicken thighs or chicken leg quarters if you like dark meat, juicy baked chicken breast if you like white meat, or air fryer whole chicken to please the whole family. Crispy baked chicken wings are a great option for an appetizer spread to go with the artichokes.
- Beef – Grill burgers if it’s warm enough outside, or make a special steak dinner with ribeye or surf and turf. You can even serve roasted artichokes with steak and eggs for brunch!
- Fish – I love fish year-round, but the lemony flavors it often has feel particularly right in the spring (when artichokes are in season). Make pan seared salmon on the stove or cod in the air fryer while you’re roasting the artichokes in the oven.
Recommended Tools
- 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. This easy roasted artichoke recipe is worth displaying.
- Heavy Duty Kitchen Shears – You’ll definitely need a sharp shears to trim the artichokes in this roasted fresh artichoke recipe. These are my favorite — they may not look traditional but they are very sharp and easy to maneuver.
Easy Roasted Artichoke Recipe
Roasted Artichokes Recipe (Easy!)
The easiest, most delicious method for how to roast artichokes! This roasted artichoke recipe is seasoned simply with lemon, garlic, and olive oil.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 450 degrees F (232 degrees C).
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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 sharp kitchen shears (I love these!) 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.
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Using a spoon with a gentle twisting and scooping motion, remove the fuzzy choke toward the bottom of the inside of the artichoke.
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Repeat steps 2 and 3 with all three artichokes.
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Place the artichokes cut side up into a 9×13 stoneware baking dish. Brush with olive oil. Season with sea salt and black pepper.
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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.)
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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.
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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.
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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.
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Return to the oven, cut side up, for about 1-3 minutes, until the garlic butter melts into the artichokes and browns a bit.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram – I’d love to see it!
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Recipe Notes
Serving size: 1/2 artichoke
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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28 Comments
Tony Blei
0I want to like this but was greatly disappointed. I followed the directions exactly. The 35-minute bake may have been a good start but gave my artichoke the texture of a broom. I felt that something was up when I mashed the garlic. It wasn’t soft. After trying to eat our artichokes, we put them back in the oven. It almost helped. We returned them to the oven for another 20 minutes. They were still leathery and unfun to eat.
Wholesome Yum D
0Hi Tony, Sorry this recipe didn’t meet your expectations. I just want to make sure you are not trying to eat the whole petal. In the article you can find instructions on how to eat an artichoke.
Paula Pilcher
0Where is the parmesan cheese that appears on your picture ?
Wholesome Yum D
0Hi Paula, In an older version of this recipe, I sprinkled a few tablespoons of shredded parm over the artichokes at the end before popping back in the oven to melt. Feel free to do this if you like!
Jessica
0I’ve always boiled my artichokes and decided to try baking them instead. I found your recipe and this will be the only way I make them from now on. So yummy!
Dana DeLuca
0LOVE this …have been eating artichokes for 70 years… I add a bit of anise seed before roasting… a pair made in Heaven!!!
Jennifer
0I grow artichokes in my backyard and this recipe is so good it makes the season that much better. I tell everyone about this method when I share artichokes with them.
Katie
0Roasting vegetables makes them so flavorful, and these didn’t disappoint!
Amy L Huntley
0This is the first time that I have made roasted artichokes. I usually boil the artichokes. So flavorful and yummy!
Kristyn
0I never knew how good these were, until recently! Now, I want to make them all the time. They are so tasty & tender!
Kim
0I guess I got confused. The recipe notes added parmesan, but when I printed it out, that step was missing. Nonetheless, these were AWESOME, even without the cheese. I tried another method previously and was extremely disappointed. So…with or without the parmesan, it was a hit.
Susan
0This is now the ONLY way I will serve artichokes from now on. SO very flavorful! Pretty darn easy. Seriously DELISH!!
Georgia
0So yummy!! My family went crazy for these!
Khalilah L.
0Very delicious!
Karen
0Followed recipe exactly tonight. Turned out horrible. Very frustrating, since these were a LOT of work. I think they needed to be cooked about 45 min. Not as flavorful as I thought they would be. I’ll go back to steaming artichokes instead of roasting
Maya | Wholesome Yum
0Hi Karen, Sorry to hear you had issues with them. The baking time may vary depending on the size of the artichokes – did you use the knife to test for doneness?
Gohar g
0I just don’t know why I never ate an artichoke before. It was so good. I didn’t have lemon so I squeezed some lemon juice on it. Next time I’ll add more garlic but this is gonna be cooked in our house more often from now on!
Ann
0I found this roasted artichoke recipe the best ever and simple!
Jewels
0I have now made these delicious artichokes, 3 times. Two times because they were requested a second round for a small group of friends (socially distanced and outdoors)
These artichokes really make you feel as if you are eating a high end appetizer at an expensive restaurant. I highly recommend!
Sherri
0I tried this recipe from Pintrest and it was absolutely delicious! A must try if you’ve never had artichoke before such as myself.
Katie
0Made this for the family and it was a hit!
Beth
0Beautiful photos and tasty dish! I’m glad you included how to eat this delicious meal as I was going to have to ask!
Nicole Dawson
0I’ve actually never made roasted artichoke hearts but now I’m pretty excited to try it!
Sophie Heath
0Artichokes are LITERALLY my absolute favorite thing ever!!!! I love finding ways to spice up or switch up how to make them or eat them I guess XD. I super loved this recipe and will be making my artichokes like this again! Thank you!!
Stephanie
0This was such an easy dinner recipe – tastes just like spinach artichoke dip! 🙂
jenna
0YES!!! I love artichokes but never know how to make them. Can’t wait to try this using vegan parm!! Such a great side dish 🙂
Pam
0Can canned artichokes be used in this recipe?
Maya | Wholesome Yum
0Hi Pam, Canned artichokes are just the hearts, which are quite different and would not be suitable for this recipe. I hope you’ll get the chance to try this version with fresh ones – I have a link to a store locator in the post.