Oven-Roasted Artichokes
If you’re looking for a simple yet delicious dish to add to your next meal, look no further than oven roasted artichokes. This classic side dish is the perfect addition to any occasion – whether it’s an intimate dinner or a festive celebration. With just a few ingredients, this recipe is sure to make your meal complete.
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Why you’ll love this recipe
- Oven roasted artichokes are easy to make and a great way to impress your guests with minimal effort.
- The wonderful flavor combination of lemons, rosemary, garlic, olive oil and sea salt will tantalize your taste buds.
- It’s a healthy option that is low in calories yet bursting with flavor.
- Plus, you can easily adjust the ingredients to fit any diet – just omit or swap out certain items as needed!
Ingredients
- Artichokes: You’ll need two whole ones for this recipe
- Lemon: Lemons add tanginess to the dish
- Garlic: Four large cloves can be roughly chopped
- Rosemary: Fresh rosemary is best for the dish
Grab the full ingredients details and instructions in the recipe card below!
Substitutions and Additions
If you don’t have lemons, you can substitute them with orange, lime or lemon juice. For garlic, you can use garlic powder or minced garlic. As for rosemary, you can replace it with oregano, parsley or thyme.
Instructions
Step 1: Prepare the ingredients
Place top oven rack in the center position and pre-heat oven to 400°F. Cut one lemon into wedges and the other into thick half-round slices. Set aside.
Step 2: Cut the artichokes
Cut the artichokes in half from stem to tip and scoop out the “choke” and a few of the inner leaves to form a cavity. Carefully trim any sharp edges off the outer leaves and remove the tough bottom part of the stem. Wipe the exposed surfaces with the lemon wedges to prevent browning.
Step 3: Drizzle the artichokes
Place the cut artichoke halves in a large baking dish cut side up and fill each with garlic, rosemary and lemon slices. Drizzle each half with some of the olive oil and season with salt and black pepper, as desired.
Step 4: Cook the recipe
Place the baking dish in the pre-heated oven and roast for approximately 45-50 minutes, or until fork tender. Check after 15-20 minutes and loosely cover with aluminum foil if the artichokes are getting too browned.
Step 5: Season and serve
Remove from oven and discard the lemon slices and rosemary. (Squeeze any excess lemon juice onto the roasted artichokes first!) Serve immediately with the roasted garlic and/or with your favorite dip.
Recipe tips
- Preheat the oven ahead of time to give the artichokes enough time to get tender.
- Be generous with your seasonings so that the artichokes are nicely seasoned.
- Use a baking sheet lined with parchment paper for easy clean up and to avoid sticking.
- Cut the artichokes into even pieces for consistent cooking throughout each piece.
Recipe FAQ
How do you make sure artichokes are properly cooked?
To ensure the artichokes are properly cooked, make sure to cook them for at least 25 minutes or until they become tender at their core. Be sure to check the artichoke pieces after 20 minutes to see if they are ready before taking them out of the oven.
What can you serve with roasted artichoke?
Roasted artichokes can be served with a variety of sides, such as mashed potatoes, risotto, roasted vegetables or fresh salads. They also make a delicious addition to sandwiches, wraps and pizzas.
Storage & reheating
- Fridge: Leftover roasted artichokes can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezer: Make sure to place the cooked artichokes in a freezer-safe container or bag and freeze for up to 3 months. To reheat, simply thaw overnight in the refrigerator and bake at 350°F for 10 minutes.
- Reheating: To reheat them, simply place them in a preheated oven at 350°F for 10 minutes or until heated through.
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Oven Roasted Artichokes
Make something a little different as a side dish with these oven roasted artichokes
Ingredients
- 2 medium lemons
- 2 whole artichokes
- 4 large cloves fresh garlic, roughly chopped
- 4 sprigs fresh rosemary
- 3 T. extra virgin olive oil
- Sea salt and black pepper, to taste
Instructions
- Place top oven rack in the center position and pre-heat oven to 400°F. Cut one lemon into wedges and the other into thick half-round slices. Set aside.
- Cut the artichokes in half from stem to tip and scoop out the “choke” and a few of the inner leaves to form a cavity. Carefully trim any sharp edges off the outer leaves and remove the tough bottom part of the stem. Wipe the exposed surfaces with the lemon wedges to prevent browning.
- Place the cut artichoke halves in a large baking dish cut side up and fill each with garlic, rosemary and lemon slices. Drizzle each half with some of the olive oil and season with salt and black pepper, as desired.
- Place the baking dish in the pre-heated oven and roast for approximately 45-50 minutes, or until fork tender. Check after 15-20 minutes and loosely cover with aluminum foil if the artichokes are getting too browned.
- Remove from oven and discard the lemon slices and rosemary. (Squeeze any excess lemon juice onto the roasted artichokes first!) Serve immediately with the roasted garlic and/or with your favorite dip.
Notes
Leftover roasted artichokes can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 141Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 117mgCarbohydrates: 13gFiber: 5gSugar: 2gProtein: 2g
