These perfectly seasoned lemon, garlic, and herb roasted artichokes are wonderfully tender and the most flavorful way to cook artichokes, with just 5 ingredients and a simple method!
1/2cuplemon juice2 large lemons. Optionally add zest for extra citrus flavor
2Tbspolive oilor avocado oil/ butter
0.7ozgarlic5 large cloves
0.2ozfresh oreganofew sprigs, or use rosemary, thyme, or sage.
1tspsalt
1/2tspblack pepper
Instructions
Preheat the oven to 400ºF/200ºC.
Prepare the artichoke globes by removing the tough outer leaves. Then use kitchen shears or a knife to trim the sharp tips of the leaves and thorns, and trim the stem.You could also slice the top of the artichoke by about an inch, as there's no edible flesh in this part. Refer to my post on preparing and cooking artichokes for more details/images.
Slice the artichoke in half lengthwise and immediately drizzle with lemon juice (to prevent browning). Use a spoon or your fingers to remove the inedible hairy/ fuzzy part (called a "choke") and some of the tiny purple leaves from the center of each.If left in, this part is too fibrous and becomes a choking hazard.
Grate or mince the garlic and rub the herbs with a little oil (to prevent burning).
Brush the artichoke halves with oil all over, stuff the center with the garlic and herbs, and season with salt & pepper.
Transfer the artichoke, cut side downwards to a high-sided baking dish. Roast for 25-35 minutes, covering the tray tightly with foil after 15 minutes (to trap steam and make them tender), until you can easily pull away a leaf and the stem is knife-tender.The exact time to roast artichokes will vary based on their size and your oven. Really large artichokes can take 60-80 minutes.
Notes
Baking time varies: The size of the artichokes and your oven will affect the cooking time, so monitor them and roast until tender and the petals pull away easily.
Use FRESH artichokes: This is the biggest factor between artichokes coming out tender or a hard, rubbery mess. To select the best globes, make sure the leaves are vibrant, not too dry (when squeezed, it should make a squeaky noise), don’t easily pull off, and the overall globe is firm, compact, and heavy.
If the artichokes seem a little dry: It’s best to soak them in water overnight before roasting to make them more tender.
Add-ins: You can also add red pepper flakes and/or sprinkle the roasted veg with parmesan cheese or breadcrumbs in the last few minutes in the oven.
How To Eat Roasted Artichoke
Peel a leaf/petal and dip it in sauce (if using).
Use your teeth to scrape the edible tender flesh from the underside of the leaf.
Repeat until you reach the artichoke heart (the closer you get, the more edible flesh the leaves have).
Then use a knife and fork (or your hands) for the roasted artichoke hearts and stems.
Check the blog post for more tips, serving recommendations, and answers to top FAQs!