If you've ever wondered how to cook an artichoke, then you must make these Lemon Garlic Roasted Artichokes! With only 6 ingredients, these oven-roasted artichokes are truly the most flavorful way to cook artichokes!
Have you always wanted to try roasting artichokes, but aren't sure how to cook them? Well, then this recipe is for you!
I have made many delicious artichoke recipes on SGTO including my Artichoke Pesto Pizza & Spinach Artichoke Pasta. However, this is the first recipe I'm making where we are cooking whole fresh artichokes!
While it may seem intimidating at first, this recipe is here to give you tons of info on how to become an expert at roasting artichokes.
- Olive oil: Can be substituted 1:1 for any other neutral liquid oil
- Lemon juice: Can be substituted for lime juice for a similar flavor. Make sure to use fresh juice for the best results!
- Seasoning: Can be a mix of any spices you would like!
How to prep artichokes
The key to really good oven-baked artichokes starts with picking fresh artichokes.
How do you pick a good artichoke?
Really fresh artichokes will squeak when the leaves are fresh. The leaves should also be thick and tightly closed and the artichoke itself should feel heavy for its size.
Some brown spots are okay too. Just look at the artichokes in my ingredient photo for reference!
Artichokes whose leaves are separated and that are lighter are usually dried out and won't be fresh.
How to cut an artichoke:
When it comes to prepping an artichoke, it's all about getting rid of the inedible parts.
First, remove any thorns on the leaves by snipping them off. While the stem is edible, it's good to chop off some of it before roasting as well.
After that, slice the artichoke in half. Immediately after slicing, you'll want to rub some fresh lemon juice on the inside of the artichoke to prevent it from browning. It will brown super fast, so don't skip this!
Then, remove the hairy choke inside. If you're looking for a visual- this artichoke anatomy guide really helped me out. You'll want to scoop this out with a spoon and remove any of the smaller purple leaves inside as well.
You will also want to chop off about 1-inch of the leaves from the top of the artichoke. After that, rub the artichoke with more lemon juice to prevent browning and get ready to season it.
What part of the artichoke is not edible?
Most of the artichoke is actually edible. However, you don't want to eat the outside of the leaves, which are too fibrous, and the choke inside as it's actually a choking hazard and not safe to eat.
How to make roasted artichokes
Now comes the fun part- seasoning and cooking the artichokes.
The artichokes have already been rubbed with plenty of fresh lemon juice which gives them lots of flavor. After that, douse them with olive oil and rub the oil between the leaves of the artichoke and around the outside.
Next, add on the seasoning including the gluten-free breadcrumbs and spice mix. Just like the olive oil, you really want to stuff the space between the leaves so the whole artichoke gets marinated.
After that, add the seasoned artichoke halves to a tray and place ½ garlic clove on top of the heart. The garlic will get super soft and delicious so you can spread it onto the heart later.
Then, cover the artichokes with tin foil and bake at 425 for 35-45 minutes or until the heart is easily piercable and the garlic is soft and spreadable.
How can you serve artichokes?
When roasting a whole artichoke, I recommend serving it as a side dish or appetizer. It's pretty filling, but would not be a whole meal on its own.
A lot of people like dipping the leaves in melted butter, so you can also do this or prepare a vegan garlic aioli or sauce to dip the leaves into before eating.
How do you eat roasted artichokes?
To eat these roasted artichoke halves, start by peeling off a petal. Then, scrape off the tender portion at the tip with your teeth and discard the rest of the petal.
Repeat this process for each artichoke leaf until you make your way to the heart. The artichoke heart is edible and honestly the most flavorful part of the dish! I like rubbing the roasted garlic right onto the heart before eating.
It can get a little messy pulling off the leaves and scraping them, so keep this in mind and make sure you have a bowl to place the discarded leaves in.
P.S- I also recommend watching this video on how to eat an artichoke. It's super helpful!
FAQ & Tips:
Can I use a different seasoning to make roasted artichokes?
Definitely! The seasoning I used is called Lake Shore Drive by The Spice House. However, you can use a simple mix of salt, pepper, and garlic powder or use your favorite spice mix.
Can I make this recipe gluten-free?
This recipe is actually already gluten-free thanks to using Ian's gluten-free breadcrumbs which are also dairy-free & egg-free. They are my absolute favorite and I highly recommend them for this recipe even if you're not gluten-free.
How do I store roasted artichokes?
Artichokes are truly best right out of the oven. However, they can be stored in a closed container in the fridge for 2-3 days and reheated to enjoy. I do not recommend freezing baked artichokes.
I truly can't wait for you to try these easy Lemon Garlic Roasted Artichokes! They are packed with flavor using simple ingredients and will truly turn you into an artichoke-lover. Enjoy!
More simple vegetable recipes you will love:
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Lemon Garlic Roasted Artichokes
- Preheat the oven to 425F.
- Next, prep the artichokes. Rinse the artichokes, then use a serrated knife to remove about ½ inch-1 inch of the artichoke stems. Then, slice off about 1 inch of leaves from the top of the artichoke. If your artichoke leaves have thorns on them, use scissors to snip them off as well.
- Cut the artichokes in half vertically. Immediately rub the inside of the artichokes with ½ of the lemon juice to prevent browning. Then, use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke as well as the small purple leaves inside. Once that is done, rub the artichokes with the remaining lemon juice.
- Place the artichoke halves in a baking dish cut side up. Then, brush or rub the olive oil onto the artichoke halves making sure to rub it between the layers of leaves and onto the outside leaves.
- Next, season the artichoke halves with breadcrumbs and the seasoning. As with the olive oil, make sure to rub the seasoning between the leaves so that every crevice of the artichoke gets seasoned.
- Then, fill the cavity where the artichoke heart is with the garlic cloves. I used ½ clove per artichoke half, but feel free to use more if you would like!
- Cover the tray of artichoke halves tightly with tinfoil. Add the covered tray to the oven to bake for 30-40 minutes or until the artichoke heart is easily piercable and the garlic is soft and spreadable. For tender artichokes, it's very important the baking dish is tightly wrapped in tinfoil. If you are unable to do this, you can individually wrap each artichoke in tin foil and bake in the dish for similar results. This traps the steam and allows them not to dry out while roasting!
- Remove the artichokes from the oven and place them onto a cooling rack. Once they have cooled enough to handle safely, serve and enjoy!
- Please see the blog post for tips on selecting fresh artichokes as well as process steps and photos on how to cut and prep the artichoke.
- I used a specific seasoning, but a mix of salt, pepper, garlic powder, and any other spices you would like also works in this recipe.
- Olive oil can be subbed 1:1 for avocado oil or any other neutral cooking oil.
- Cooked artichokes are best enjoyed right out of the oven, however, they can be stored in a closed container for 3-5 days in the fridge and reheated to enjoy.
- While I didn't create a dipping sauce, you definitely can dip the leaves in melted vegan butter or your favorite sauce before enjoying it!
- If you want your artichokes even more tender, you can boil them first, then roast them or a shorter amount of time.