Spinach and artichoke dip (using canned artichoke hearts) has been a staple at gatherings my whole life, but until recently, I’d never attempted to cook fresh artichoke at home. Luckily, I took it upon myself to learn how to properly prepare and cook artichokes in several ways, and I couldn’t believe what I was missing. My favorite method, though? To make roasted artichokes! These oven-roasted artichokes are perfectly tender and lightly caramelized flavor bombs that are so much more flavorful than regular steamed artichokes. So, if you’ve only ever tried them that way, this is officially your sign to try oven-baked artichoke! Once roasted, enjoy these nutritious (packed with fiber, vitamin C, and potassium), delicious baked stuffed artichokes with melted butter, your favorite dipping sauce, or as a side dish to other meals. I like them with pasta, quinoa salad, green salads, baked chicken breasts, salmon, and more. And if you want to cook them in a different way, check here how to cook artichokes in one of 5 ways.
How to roast artichokes
More easy vegetable recipes
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If you try this roasted artichoke recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Artichoke: Use whole, fresh artichokes. To select the best artichoke globe, make sure the leaves are vibrant, not too dry (when squeezed, it should make a squeaky noise), don’t easily pull off, and the overall globe is firm, compact, and heavy. Lemon juice: Use fresh lemon juice. Optionally add lemon zest for an extra citrus taste. Olive oil: Or another neutral cooking oil, like avocado oil. Melted butter also works. Garlic: Use fresh minced garlic cloves for the best flavor. Fresh herbs: I used oregano. This recipe also pairs well with rosemary, thyme & sage. Sea salt & Black pepper: To season the roasting artichokes.
Meanwhile, prepare the artichoke globes by removing tough outer leaves. Then use kitchen shears or a knife to trim the sharp tips of the leaves and thorns, and trim the stem. You could also slice the top of the artichoke by about an inch, as there’s no edible flesh in this part. Refer to my post on preparing and cooking artichokes for more details/images. Then slice the artichoke in half lengthwise and immediately drizzle with lemon juice (to prevent browning). Next, use a spoon or your fingers to remove the inedible hairy/ fuzzy part (called a “choke”) and some of the tiny purple leaves from the center of each. Brush the artichoke halves with oil all over, stuff the center with the garlic and herbs, and season with salt & pepper. Transfer the artichoke, cut side downwards to a high-sided baking dish. The exact time to roast artichokes will vary based on their size and your oven. Really large artichokes can take up to 60-80 minutes.
Easy artichoke dipping sauce Melted butter Lemon garlic butter sauce Garlic aioli Mayonnaise (plain or flavored, like chipotle mayo) Ketchup Tzatziki sauce Basil pesto
You can eat the garlic and herbs from the artichoke or scoop them into your dipping sauce. You may prefer to keep a separate small dish/bowl to place the discarded leaves in after “scraping” them. Reheat the artichokes in the oven at 350ºF/175ºC until warm. Can I freeze roasted artichokes? Allow the artichokes to cool, brush with a little more lemon, and store any leftovers in a freezer-safe container for 2-3 months. Leave them to thaw in the fridge overnight and mix well before serving/reheating.
