Roasted Artichokes Recipe (Easy!)

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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

Baked artichokes on a platter with aioli, lemon slices, and parsley.

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.

Roasted artichoke recipe ingredients in bowls.

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.

Artichoke halves with garlic and lemon inside.

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.

Finished artichokes on a plate with one petal dunked in aioli sauce.

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 a few ideas for main dishes to pair with them:

Air Fryer Whole Chicken

Pan Seared Salmon

Surf and Turf

Baked Chicken Thighs

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

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Review

Ingredients

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3 large Artichokes ▢
2 tbsp Olive oil ▢
1/2 tsp Sea salt ▢
1/4 tsp Black pepper ▢
6 cloves Garlic (peeled) ▢
1 medium Lemon (sliced into half moons) ▢
1 tbsp Unsalted butter (softened) ▢

Instructions

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 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.
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 9×13 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.
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!

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Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!

Recipe Notes

Serving size: 1/2 artichoke

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 102

Fat 6.7g

Protein 2.9g

Total Carbs 9.9g

Net Carbs 5.4g

Fiber 4.5g

Sugar 1g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Main Course

Cuisine: Italian

Keywords: baked artichokes, how to roast artichokes, roasted arthichokes, roasted artichoke recipe

Calories: 102 kcal

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23 Comments

Dana DeLuca
0 February 18, 2023Reply

LOVE this …have been eating artichokes for 70 years… I add a bit of anise seed before roasting… a pair made in Heaven!!!
Jennifer
0 May 15, 2022Reply

I 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
0 March 28, 2022Reply

Roasting vegetables makes them so flavorful, and these didn’t disappoint!
Amy L Huntley
0 March 25, 2022Reply

This is the first time that I have made roasted artichokes. I usually boil the artichokes. So flavorful and yummy!
Kristyn
0 March 24, 2022Reply

I never knew how good these were, until recently! Now, I want to make them all the time. They are so tasty & tender!
Kim
0 February 19, 2022Reply

I 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
0 June 15, 2021Reply

This is now the ONLY way I will serve artichokes from now on. SO very flavorful! Pretty darn easy. Seriously DELISH!!
Georgia
0 April 27, 2021Reply

So yummy!! My family went crazy for these!
Khalilah L.
0 April 4, 2021Reply

Very delicious!
Karen
0 March 7, 2021Reply

Followed 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
  0 March 8, 2021Reply
  
  Hi 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
0 February 25, 2021Reply

I 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
0 February 7, 2021Reply

I found this roasted artichoke recipe the best ever and simple!
Jewels
0 December 3, 2020Reply

I 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
0 October 22, 2020Reply

I tried this recipe from Pintrest and it was absolutely delicious! A must try if you’ve never had artichoke before such as myself.
Katie
0 February 26, 2020Reply

Made this for the family and it was a hit!
Beth
0 February 26, 2020Reply

Beautiful 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
0 February 21, 2020Reply

I’ve actually never made roasted artichoke hearts but now I’m pretty excited to try it!
Sophie Heath
0 February 21, 2020Reply

Artichokes 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
0 February 21, 2020Reply

This was such an easy dinner recipe – tastes just like spinach artichoke dip! 🙂
jenna
0 February 17, 2020Reply

YES!!! 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
0 February 17, 2020Reply

Can canned artichokes be used in this recipe?
- Maya | Wholesome Yum
  0 February 17, 2020Reply
  
  Hi 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.