This recipe for Garlic Roasted Artichokes features a flavor explosion of garlic with the delicate taste of artichokes. Roasting artichokes is easy and preserves their delicious flavor! Artichokes are a delicious spring vegetable. If you have never tried them, this recipe could just be your gateway to putting artichokes in your regular menu rotation.
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When are artichokes in season?
Artichokes are in season in March through June and again in September and October. You can probably find them in your grocery store year-round. But, they are best when they are in season.
How to pick the best artichokes for roasting
You will want to pick artichokes that are darker green in color. Their leaves should be tightly packed. A good artichoke will feel heavy and solid. Avoid artichokes that are soft or that have outer leaves that are dried and peeling. If an artichoke feels light in your hand, it’s probably dried out.
Prepping Artichokes for roasting:
To prepare your artichokes for roasting, wash and dry thoroughly. Clip off the tougher outer leaves from around the bottom of the artichokes and clip off the spiny tips of the leaves. If this is your first time cooking artichokes, it can be a bit intimidating. But it turns out, that this is a super easy vegetable to cook. And they are SO delectable. Once you try this recipe for Garlic Roasted Artichokes, you will be hooked.
Artichokes turn brown VERY quickly once you cut them open. You will want to make sure to have plenty of lemons or lemon juice on hand. Lemon is the perfect flavor compliment to the artichoke. The bright green flavor of the artichoke is totally enhanced by the acid of the lemon.
Cut each artichoke in half. Then quickly rub the insides with fresh lemon juice. This will prevent browning. You will notice that they turn brown SUPER quick, so have your lemon ready to squeeze.
Then, for each half, remove the fuzzy choke with a spoon and rub the cavity of the artichoke with more lemon to prevent browning. Next, rub the insides and outsides of the artichoke halves with olive oil and additional lemon. Season with salt and pepper to taste. Then, place them cut side down on a parchment lined baking sheet.
To get the yummy infused roasted garlic flavor, place a clove (or 2 or 3) of peeled garlic under each artichoke inside the cavity. Tuck those little garlic pieces in and give thanks for the goodness that will come! The garlic will roast right along with the artichokes. Then, when you turn the artichokes over, place that garlic goodness in the cavity. The garlic will practically melt into the sweetest part of the artichoke.
How do you cook Garlic Roasted Artichokes?
Place your baking pan in the oven and roast for 30 minutes. Then, pull pan from oven, flip the artichokes chokes over. With tongs, place garlic cloves in each artichoke half and mash garlic into the cavity. At this point, feel free to add a little more olive oil and fresh lemon juice to the cavity.
Reduce the oven heat. Then, return your pan to the oven and roast cavity side up for 20 minutes or until artichokes are tender.
To serve these up, place artichoke halves in a serving dish. Serve with additional lemon slices.
How do you eat roasted artichokes?
Roasted artichokes can seem to be a little tricky to eat if you have never had them before. Begin eating your artichoke from the outer leaves and work your way in. Remove each leaf and scrape the soft, velvety part with your teeth. Discard the tough part. Feel free to dip the leaves in melted butter or to keep this roasted artichoke recipe Paleo-friendly, try a creamy sauce such as this Tahini Ranch. Once you get to the inner leaves and heart of the artichoke you can eat all of that tender goodness.
Here is a more thorough description on how to eat artichokes from The Spruce Eats.
Roasted Artichoke Variations
There are tasty ways you can change up this recipe. Note these suggestions may not be Whole 30 or Paleo additions.
- Add freshly grated Parmesan cheese right before serving
- Drizzle the cooked artichokes with a homemade vinaigrette
- Add cooked and crumbled bacon over the roasted artichokes
- Spoon a bit of ricotta cheese into each cavity after flipping the artichokes over
- Serve Garlic Roasted Artichokes over pasta, rice pilaf or quinoa for a yummy vegetarian meal.
- Refrigerate the roasted artichokes and serve them chilled with a cheese or charcuterie plate.
Facts about artichokes:
Artichokes are an edible flower bud! A member of the sunflower family, they are in season in March through May. Artichokes provide a TON of fiber (10g per choke) and are high in Vitamin K, potassium and folic acid. They are cultivated year-round in California, so now you can find them almost anytime of year. I think they are AMAZING roasted with garlic and make a fantastic addition to any Spring dinner menu. Give me a shout if you try this recipe for Garlic Roasted Artichokes!
Garlic Roasted Artichokes
Ingredients
- 6 fresh artichokes
- 12 garlic cloves peeled
- 2 lemons halved
- Kosher salt and ground pepper to taste
- Olive oil
- Lemon slices for serving
Instructions
- Preheat oven to 400 degrees.
- Prepare artichokes: Wash and dry thoroughly. Clip off tougher outer leaves from around the bottom of the artichokes and clip off the tips of the leaves.
- Cut artichokes in half. For each half, remove the choke with a spoon and rub the artichoke with lemon to prevent browning. Rub artichoke halves with olive oil and additional lemon. Season with salt and pepper to taste. Then, place them cut side down on a parchment lined baking sheet.
- Place a clove of peeled garlic under each artichoke half. Place baking pan in oven and roast for 30 minutes. Pull pan from oven. Flip chokes over. Place a garlic clove in each artichoke half and mash into the cavity. Add additional olive oil and fresh lemon juice, if desired.
- Reduce oven 375 degrees. Roast cavity side up for 20 minutes or until artichokes are tender.
- To serve: Place artichoke halves in a serving dish. Serve with additional lemon slices.
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