This roasted artichoke recipe is my favorite way to cook baby artichokes. Tender and tasty, they are a delicious aperitif or side dish.
I make this roasted artichoke recipe every time I see baby artichokes at the farmer’s market or the grocery store. I have a soft spot for anything mini – from cherry tomatoes and peppers to pans and spoons – so whenever the little purple striped artichokes catch my eye, I can’t resist buying them.
They’re super cute, of course, but they also have other perks. If you’ve ever cooked large artichokes, you know you need to hollow out the fluffy constriction inside the artichoke heart. This is not the case here: once you peel the outer leaves of a baby artichoke, you can eat the whole thing. As a result, baby artichokes are faster and easier to prepare. Very good for me!
Below is a step-by-step guide to making baby artichokes, along with the roasted artichoke recipe that I almost always use to cook them. They come out of the oven tender and lightly browned, with a bold and bright flavor of lots of lemon juice. Serve them as an appetizer or as a side dish, with an extra pinch of lemon juice or a savory sauce for dipping.
How to grill artichokes
Artichokes oxidize quickly, so whenever you work with them, keep the lemons handy to prevent them from turning brown. When I cook large artichokes, I rub them directly with lemon juice, but in this roasted artichoke recipe, I throw the small artichokes prepared in lemon water instead.
So the first thing is the first! Fill a large bowl with water and squeeze out the juice from one lemon. Cut the lemon into quarters and drop them in the water.
Next, prepare the artichokes. Start by peeling the hard, dark outer leaves of a baby artichoke. Keep peeling until you reach bright yellow green leaves.
Then cut the stem. You don’t need to cut a lot! The artichoke stalk is plump and flavorful, so save as much as you can.
After cutting the stalk, peel off its tough skin with a vegetable peeler.
Then cut the top of the artichoke. Cut off about 1/2 inch, so that all exposed leaves are flat on top.
Finally, cut the artichoke in half lengthwise. Add it to the bowl of lemon water and repeat with the remaining small artichokes.
You are ready to cook! Drain the artichokes and place them in a large baking dish. Add a fresh lemon cut into wedges and mix everything with olive oil, salt and pepper. Arrange the artichokes cut side down, cover the dish with foil and roast at 375 ° F for 25-30 minutes, until the artichokes are tender. Enjoy!
Roasted artichoke serving suggestions
Serve the baked artichoke halves as an appetizer or side dish, with the roasted lemon wedges to squeeze out. They are also delicious with a dip. I love them with this creamy artichoke sauce, but they would be great with a homemade Caesar dressing or a simple lemon butter sauce too!
Fancy making this roasted artichoke recipe a meal? No problem. Baked artichokes are a great addition to salads and pasta. Try adding them to this roasted artichoke salad or tossing them into my easy pesto pasta. Check back for another roasted artichoke pasta recipe later this week!
More Spring Vegetable Recipes
If you like this roasted artichoke recipe, then try cooking one of these springtime vegetables:
Preheat the oven to 375 ° F.
Fill a large bowl with water and squeeze out the juice from one lemon. Add the squeezed lemon wedges to the water.
Prepare the artichokes: Peel 3 to 4 layers of dark green outer leaves on the first baby artichoke. Stop when the leaves turn a light yellow-green. Use a paring knife to cut off the end of the stem, then use a vegetable peeler to peel any leaves or hard skin off the remaining stem. Cut off 1/2 inch from the top of the artichoke and cut it in half lengthwise. Transfer the halved artichoke to the lemon water and repeat with the remaining artichokes.
Roast the artichokes: drain the artichokes and throw in the squeezed lemon wedges. Add the artichokes and remaining lemon wedges to a large baking dish. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Arrange the artichokes and lemon wedges, cut side down, and cover the pan with foil. Bake for 25 to 30 minutes, or until the artichoke leaves are tender and cut sides are lightly browned.
Serve with roasted lemons and artichoke sauce, if desired.