Roasted Artichokes

Woman hands holding a round baking pan filled with roasted artichokes garnished with mint leaves and lemon slices.

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Easy-to-make roasted artichokes, seasoned with lemon, olive oil, garlic, salt, and black pepper. Perfect as an appetizer or side dish, this versatile recipe showcases the tender, earthy heart and crispy, caramelized leaves of fresh artichokes.


  • 2 whole artichokes
  • 1 lemon, halved
  • 2 tablespoons olive oil
  • 1/4 teaspoons salt
  • 1/4 teaspoons black pepper
  • 2 cloves garlic, grated


  1. Preheat the oven to 400 F / 200 C.
  2. Prep the artichokes: Rinse the artichokes well. With a serrated knife, cut off about 1 inch (2 cm) of the stems and cut off the top 1/3 of the artichoke. Immediately rub the cut side with lemon. Use kitchen scissors to snip the tips of outer leaves.
  3. Cut the artichokes. Put the artichoke, stem side up. Cut it in half vertically. If the artichokes you use are quite large, you can quarter them as we did. Rub the inside of the artichoke halves or quarters with lemon so that they don't get brown.
  4. Remove the choke in the center: Now with a teaspoon, scoop out the fuzzy choke in the center of each artichoke quarter. Immediately rub the center with lemon.
  5. Place the artichokes in a baking pan: Brush the inside of a baking pan with oil. Place the artichokes, cut side up in it. Sprinkle salt and pepper and grated garlic over each. Drizzle olive oil over them and gently rub it onto the cut surfaces and leaves.
  6. Bake them: Cover the baking pan with foil and bake for 30-40 minutes or until the center (artichoke hearts) are tender.
  7. Serve: Transfer the roasted artichokes on a plate. Squeeze the remaining lemon over them and serve on their own or with a sauce.


  1. For the best flavor and texture, select fresh, firm artichokes with tightly closed leaves. Avoid any with overly dry or split leaves, as these can indicate an older, less flavorful artichoke.
  2. Rub the cut surfaces of the artichokes with lemon juice to prevent oxidation and browning. If preparing multiple artichokes, you can also keep the cut pieces in a bowl of water mixed with lemon juice while you work. Be sure to rub the seasonings into the cut surfaces and between the leaves for even distribution.
  3. To prevent the artichokes from drying out during roasting, cover the baking pan with foil. This will help retain moisture and create a tender, succulent texture.
  4. If you prefer a slightly crispier texture, you can remove the foil during the last 10 minutes of roasting to allow the outer leaves to brown and caramelize.