Roasted Artichokes
Roasted artichokes can be cooked with olive oil and seasoned simply with just salt and pepper.
Serves6
Prep10 minutes
Cook1 hour
Artichokes’ unique shape and gorgeous color draw you in, yet many people think they’re a mystery to prepare and properly eat. Although you’ve likely had artichokes in a dip, or used marinated artichoke hearts from a jar, roasting whole artichokes might be a new adventure. Once you learn the proper way to prepare an artichoke for roasting, the rest is easy.
When shopping for fresh artichokes for roasting, look for ones that have tightly packed leaves and feel dense and heavy for their size. The artichokes should be a vibrant green color without too much browning. Artichokes will slightly squeak when you squeeze them — this shows they are at the peak of freshness.
Roasted artichokes are especially divine when dipped in a melted garlic-butter sauce that’s balanced with some fresh lemon juice. Once you have mastered this simple roasting technique, you will anxiously await artichoke season each year.
How Do You Eat Roasted Artichokes?
To eat roasted artichokes, remove the leaves one at a time and dip them into the butter sauce. Place the leaves between your teeth and scrape the tender flesh from the underside of the leaves. Discard the remaining leaf. Once you have enjoyed all the leaves, you can eat the roasted artichoke heart using a knife and a fork, dipping each bite into the sauce.
Can You Eat All of a Roasted Artichoke?
Eat only the tender part of roasted artichoke from each leaf, discarding the remaining part of the leaf. You can also eat the tender artichoke heart and stem that remain after all the leaves have been plucked from the roasted artichoke.
What to Season Roasted Artichokes With
Roasted artichokes can be cooked with olive oil and seasoned simply with just salt and pepper. They also taste great with additional herbs, such as rosemary, or with garlic. Feel free to get creative with the seasonings when roasting artichokes to create your own unique flavor combinations.
Roasted Artichoke Recipe
Roasted artichokes can be cooked with olive oil and seasoned simply with just salt and pepper.
Prep time 10 minutes
Cook time 1 hour
Serves 6
Nutritional Info
Ingredients
- 3 tablespoons
olive oil, divided
- 3
globe artichokes
- 2
large lemons
- 6 cloves
garlic
- 3 sprigs
fresh rosemary
- 1 teaspoon
kosher salt, plus more as needed
- 1/2 teaspoon
freshly ground black pepper, plus more as needed
- 4 tablespoons
(1/2 stick) unsalted butter
Instructions
Arrange a rack in the middle of the oven and heat to 400°F. Drizzle 2 tablespoons of the olive oil in a roasting pan large enough to accommodate 6 artichoke halves.
Prepare 3 globe artichokes: Cutting off the stem and 1-inch off the top with a serrated knife. Remove and discard any rough leaves near the stem. Trim off the pointy tops of each artichoke leaf with kitchen shears. Cut each artichoke in half lengthwise. Use a small paring knife and a spoon, remove the fuzzy choke from the middle of each artichoke half.
Halve 1 large lemons. Rub all of the cut surfaces of the artichokes with the lemon halves to prevent browning. Discard this lemon. Place the artichoke halves cut side up in the baking dish in a single layer.
Peel 6 garlic cloves and cut each in half. Place a halved garlic clove inside each prepared artichoke half. Cut 3 fresh rosemary sprigs in half and place a piece inside each artichoke half. Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon black pepper evenly over the artichokes.
Using a flat spatula, carefully flip over each artichoke. Make sure the garlic and rosemary stay in the center cavity after the artichoke is inverted. Drizzle the artichokes with the remaining 1 tablespoon olive oil.
Roast uncovered for 10 minutes. Cover the roasting pan tightly with aluminum foil and roast until a knife can be easily inserted into the base of the stem and the leaves pull off easily, about 45 minutes more.
Uncover and flip the artichokes over with the flat spatula.
Place 4 tablespoons unsalted butter in a medium microwave-safe bowl. Microwave in 20 second increments until melted, about 40 seconds total. Juice the remaining large lemon until you have 2 tablepoons juice.
Add the lemon juice and 4 of the cooked garlic clove halves to the butter, and mash and stir to combine. Season with kosher salt and black pepper as desired. Garnish with one of the roasted rosemary sprigs.
Remove the remaining herbs and garlic from the artichokes and discard. Serve the roasted artichokes with the butter sauce for dipping.
Recipe Notes
Storage: Refrigerate leftover roasted artichokes in an airtight container for up to 2 days. Reheat in the microwave.