These tender oven roasted artichokes cooked with garlic, rosemary, and lemon are a delicious appetizer or side dish to make for dinner parties or special occasions. Artichokes are not only full of flavor; they are also a great source of nutrition. Once you make these baked Roasted Artichokes, you’ll be asking yourself why you didn’t make them before!
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The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
When people think about artichokes many automatically assume they are difficult to create dishes with and they aren’t worth making. That isn’t the case at all!
The tender ends of the leaves and the base (known as the heart) of the artichoke are both edible; the tough outside leaves and the furry central choke and its surrounding leaves are not.
If you’ve never eaten fresh artichokes before (maybe you’ve only ever eaten the hearts from a jar or can) let me explain how you do it!
Simply peel each leaf off and dunk it into some sauce (garlic aioli, hollandaise, and garlic butter are excellent choices!) and use your teeth to scrape the remove the tender flesh (hard to explain, but you’ll get it!) before discarding the rest.
Once you reach the heart then use a knife and fork to chop, pierce and dip!
The artichokes in this recipe are roasted very simply with lemon, garlic, and rosemary and make a great dinner party appetizer, or as a side dish.
Serving the artichokes with foods you can eat with your fingers – such as shrimp or chicken-on-the-bone would be perfect! They’d be great as a tapas or meze style meal too.
One more thing – don’t confuse globe artichokes (the kind used in this recipe) with Jerusalem artichokes! They are two completely different vegetables – Jerusalem artichokes are tubers and often prepared in the same way as potatoes.
Ingredients & Equipment Used In This Recipe
You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon if available online.
- Artichokes – for the best artichokes, make sure they feel dense and heavy and have tightly-packed leaves. You want them to have a healthy green color without browning. Globe artichokes are available all year round but are best from June through to November.
- Extra Virgin Olive Oil – you want the good stuff as it’s part of the flavoring for this recipe.
- Baking Dish – for roasting this beautiful vegetable
More Recipes Using Artichokes
One of the hero ingredients in this recipe is artichokes, so here are some more recipes using the same:
- Giant Couscous Antipasti Salad
- Roasted Artichoke Mozzarella Salad with Balsamic Vinaigrette
- Baked Spinach & Artichoke Dip
More Dip Recipes
Looking for more dips for your get-together? Check these recipes out next:
- Mediterranean Layer Dip with Hummus, Feta, and Fresh Vegetables
- Amazing Roasted Garlic Hummus Dip Recipe
- Tachinosalata – Sesame Dip
How Do I Make Roasted Artichokes?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 2 medium lemons
- 2 whole artichokes
- 4 large cloves fresh garlic, roughly chopped
- 4 sprigs fresh rosemary
- 3 Tbsp extra virgin olive oil
- Sea salt and black pepper, to taste
- Preheat oven to 200C/400F/Gas 6.
- 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 hairy “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 preheated 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. Enjoy!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 117mgCarbohydrates: 13gFiber: 5gSugar: 2gProtein: 2g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the appetizer, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Main Dish: Sheet Pan Roasted Rosemary Lemon Chicken Recipe
- Side Dish: Rustic Roasted Potatoes with Garlic, Rosemary & Lemon
- Beverage: Sparkling Apple Ginger Punch
- Dessert: Homemade Apple Pie a la Mode (with No-Churn Vanilla Ice Cream!)
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!