Roasted Artichokes with Garlic Butter

4.61 from 38 votes
1 hour 5 minutes
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Roasted Artichokes with Garlic Butter is the BEST way to cook artichokes!  Roasting preserves their wonderful, delicate flavor, so it isn’t boiled or steamed away!

Photo of Roasted Artichokes with Garlic Butter in roasting pan garnished with herb sprigs.

The inspiration behind this recipe:

Like so many other people, trimming and prepping artichokes used to mystify me–I was so afraid of them!  Until a few years ago, the only way I prepared them was to cut the bottom off so they sat level in a microwave-safe dish and then microwaved them in water for approximately 15 minutes.  It was faster than steaming or boiling.  I know…..pretty unimaginative for someone who cooks for a living!

Then, a client of mine requested I prepare them for her.  Gulp.

Photo of Roasted Artichokes with Garlic Butter in roasting pan garnished with herb sprigs.

I could have just boiled or steamed them like I normally did.  However, that wasn’t very “cheffy” and the presentation would have been lackluster at best.  I didn’t know how they’d reheat prepared that way or if they’d even have any of their delicate flavor left.  Also, my client would also have had to deal with the inedible “choke” in the center.

To make her artichoke “experience” as easy as possible, I made these beautifully trimmed and amazingly aromatic Roasted Artichokes with Garlic Butter that I roasted with lemon slices, garlic and herb sprigs.

Photo of artichokes with lemon slices and rosemary sprigs in white roasting pan.

What I love about roasting or baking artichokes is the delicate flavor concentrates and stays IN the artichoke–it’s not boiled or steamed away.  The other wonderful thing about preparing artichokes this way is that your guests don’t have to deal with the fuzzy choke either.

Tips for working with artichokes:

  • Have acidulated water ready to prevent browning.  For each quart of water, use about three tablespoons lemon juice (about 1 large, super juicy lemon) or 1/2 cup dry white wine.
  • After each trimming step, place the cut side into the acidulated water.  Another option is to simply rub the cut side with lemon.
  • My experience has been that artichokes turn slightly brown no matter what–much like an avocado.  However, because the artichokes get nicely browned from the roasting process, you won’t notice that discoloration much.
Close-up photo of a roasted artichoke with garlic in the center.

For more information on prepping artichokes, here’s an instructional video from Ocean Mist.

When the artichokes are tender, take the garlic out and make a garlic butter to serve with the artichokes.  Perfection!

Here are more amazing artichoke recipes!

Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!

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Roasted Artichokes with Garlic Butter

4.61 from 38 votes

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By: Carol | From A Chef’s Kitchen
Don’t boil or steam the delicate flavor of artichokes away! Oven Roasted Artichokes with Roasted Garlic Butter is an easy way to cook artichokes to preserve their wonderful flavor.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Side Dishes – Vegetables
Cuisine French
Servings 4
Calories 289 kcal


  • 3 large globe artichokes
  • 3 large lemons - 2 juiced, 1 sliced to yield 6 slices
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 12 whole garlic cloves - peeled
  • 6 sprigs fresh thyme
  • 6 sprigs fresh rosemary
  • 1 stick salted butter - very soft


  • Preheat oven to 400 degrees. Fill a bowl large enough to accommodate the artichokes when halved with water (about 2 quarts). Add the lemon juice. (I also toss in the lemon pieces.)
  • As you complete steps 3 through 8 (trimming and prepping the artichokes), immediately immerse the artichoke in the lemon (acidulated) water.
  • Trim any dry stem end from the bottom of the artichoke.
  • Remove tough outer leaves from the bottom and stem of the artichoke.
  • Trim approximately 1 inch from the top of each artichoke.
  • Trim the tips of each leaf. (Be careful! They can have sharp barbs.)
  • Cut the artichoke in half from top to bottom.
  • Scoop the fuzzy choke from the center of each artichoke.
  • Drizzle a large baking dish or roasting pan with olive oil. Season artichokes with salt and black pepper.
  • Place 3 garlic cloves in each artichoke, top each with a sprig of thyme and rosemary, then place a lemon slice on each. Carefully flip the artichoke half over so that the cut side is facing down. (Make sure the garlic is securely inside so that it doesn't burn during roasting.) Drizzle with olive oil.
  • Cover the roasting pan with aluminum foil. Roast for 45 to 50 minutes or until tender. (Test doneness by gently pulling on one of the leaves or test with a small, sharp knife. Roasting time will depend upon the size of the artichoke.)
  • Place the softened butter in a small saucepan. Remove the garlic cloves from the pan and add to the butter. Mash it into the butter, then gently melt the butter. Alternatively, melt the butter in short bursts in the microwave.
  • Serve the artichokes with the butter.



MAKE AHEAD: Roast until the artichokes are almost tender (about 40 minutes). Cool and refrigerate. Mash the garlic into the softened butter and refrigerate. Heat covered in a 375-degree oven until tender. Melt butter and serve.


Serving: 1 | Calories: 289kcal | Carbohydrates: 22g | Protein: 5g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 298mg | Potassium: 590mg | Fiber: 9g | Sugar: 3g | Vitamin A: 816IU | Vitamin C: 61mg | Calcium: 93mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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    1. Hi, David, Thanks so much and happy you at least thought they were tasty. I just retested this recipe so the information is current. Roasting is going to give them a caramelized appearance. As long as you can pull a leaf out, they are done. The fleshy part at the bottom of each leaf should not have been “burnt.” If the artichokes were small, perhaps they did overcook? From my years of experience as a personal chef, I do know that all ovens and the heat distribution can vary so perhaps a temperature adjustment in your case is warranted. Thanks again!

  1. This is awful, the “fuzzy choke” you recommend disposing of is the tastiest, meatiest part of the whole artichoke.

  2. Normally we steam or boil with seasoned water and use Lipton onion dip for dipping. They’re amazing that way. I’m trying your recipe tonight because i wanted to do them different. I know they’re gonna be amazing.

    1. Hi, Ashley, I still steam or boil on occasion, but roasting is still my favorite way to prepare artichokes. Hope you enjoyed!