Roasted Artichokes with Garlic Butter
Roasted Artichokes with Garlic Butter is the BEST way to cook artichokes! Fresh aromatics fill the artichoke halves during roasting, infusing them with lovely flavor. Create a delectable butter for dipping using the sweet and spreadable roasted garlic! The perfect starter for my Seafood Casserole recipe!
“Such a simple and perfect recipe! The artichokes had such a great refreshing flavor!”
Why This Recipe is a Keeper!
Artichokes have an unusual appearance among vegetables. Because of that, preparing them at home can seem intimidating. However, this oven method for baked artichokes is straightforward and retains the delicate flavor.
In this oven roasted artichoke recipe, the tender flesh of the artichoke gets infused with fresh aromatics tucked inside during baking. Fresh rosemary and thyme add an earthy element, while garlic adds sweetness and richness. A slice of lemon seals everything inside the roasted artichoke half and brightens the flavor.
Because the artichokes are roasted rather than steamed or boiled, it concentrates the flavor and brings out the artichokes’ natural sweetness. The soft, spreadable roasted garlic can then be used to make a delectable garlic butter for dipping!
Oven-roasted artichokes aren’t just visually stunning; they are also a practical way to enjoy artichokes! The “choke” is a fuzzy and inedible part at the center that sits just above the heart. It needs to be discarded, and this method removes it before baking. So when it’s time to serve, there are no extra steps for you or your guests!
This Roasted Artichoke recipe is:
- Flavorful! Roasting preserves the delicate flavor of artichokes.
- Easy! The inedible, pesky “choke” is removed during prep time.
- Beautiful! The roasted artichoke halves are stunning on a platter garnished with fresh herb sprigs and lemon wedges.
- Reheats well!
How to Make Roasted Artichokes with Garlic Butter:
Recipe Ingredients:
Here’s everything you’ll need to make this oven roasted artichoke recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Artichokes: Use the large globe variety, preferably with stems still attached, which gives you something to hold onto while trimming the tips of the leaves. Because artichokes are the immature flower buds of a thistle plant, they can have very sharp barbs at the ends of the leaves, so be careful handling them. The prime season for artichokes is from March through May, with a second season occurring in October and November. Late in the year, you’ll often find artichokes labeled “frost-kissed.” Although they don’t look as pretty as the artichokes of spring, frost conditions enhance the flavor.
- Lemons and Lemon Juice: Artichokes turn brown (oxidize) quickly after being cut, so the acid in lemon juice helps minimize that. Artichokes and lemons are a heavenly culinary match, so the lemon slices infuse flavor into the artichokes as they roast.
- Extra-Virgin Olive Oil: Extra-virgin olive oil is the first pressing of the olives, which means it’s unrefined. I like using unrefined olive oil because it retains its flavor profile, especially in a roasted dish like this.
- Fresh Herbs: Rosemary and thyme pair well with fresh artichokes, lemon, and garlic. Keep them attached to the stem rather than chopping so they can be tucked inside to infuse their flavor into the artichokes and then quickly removed when finished baking.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 400 degrees.
- PREP THE ARTICHOKES: Fill a bowl large enough to accommodate the artichokes when halved with water (about 2 quarts).
- Add the lemon juice. (I often toss in the lemon pieces.)
- As you trim and prep the artichokes, immediately immerse the artichoke in the lemon (acidulated) water.
- 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.)
- Drain the artichokes by turning them upside down, then shake off any excess water.
- Cut the artichoke in half from top to bottom.
- Scoop the fuzzy choke from the center of each artichoke.
- ROAST THE ARTICHOKES: Drizzle a large baking dish or roasting pan with olive oil.
- Season artichokes with salt and black pepper.
- Place 2 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 the cut side faces down. Ensure the garlic is securely inside so 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 artichokes.
- MAKE THE GARLIC BUTTER: Cut the butter into pieces and place in a microwave-safe bowl.
- Cover with a paper plate. Microwave on HIGH for 30 seconds.
- Stir, then place the paper plate back on top and microwave on HIGH for 10 seconds. Stir again.
- The time may vary with the wattage of your microwave. What you don’t want is for the butter to boil or separate.
- Mash the garlic to a smooth paste. Stir it into the melted butter.
- Garnish the oven-roasted artichokes with fresh herb sprigs and lemon wedges.
Chef Tips and Tricks:
- Be careful when trimming the tips of each leaf; they can have sharp barbs!
- Have a bowl of acidulated water on standby to prevent the artichokes from browning. Acidulated water means water that has been made more acidic. Use three tablespoons of lemon juice or ½ cup of dry white wine per quart of water. After each trimming step, submerge the artichokes in the water. Another option to prevent browning is to rub each cut side of the artichoke with lemon.
- Ensure the garlic is tucked inside the artichoke and doesn’t make contact with the roasting dish. If the garlic touches the hot pan during baking, it could burn. Burned garlic is bitter garlic.
Frequently Asked Questions:
The choke of an artichoke is the fuzzy center in the middle and lays just above the heart. It is inedible as it is very tough and fibrous. The choke looks “hairy” and is prickly, so use a spoon when scooping it out.
Bottled lemon juice can work for the acidulated water mixture that keeps the artichokes from browning. However, fresh lemon slices are necessary in this recipe to keep the aromatics tucked inside the artichoke half since they are roasted facing down.
Yes, this method for roasted artichoke halves is particularly conducive to reheating because the artichokes stay so flavorful. If planning to make ahead, cook the artichokes for only 40 minutes, then cool and refrigerate. Reheat the artichokes in the oven, covered at 375 degrees, until they are heated and tender.
Storage:
- Store any leftovers of these baked artichokes in the refrigerator for up to three days.
Serve baked artichokes with:
More great artichoke recipes you’ll love!
- Artichokes in Instant Pot
- Artichoke Tapenade
- Italian-Stuffed Artichokes Recipe
- Lemon Parmesan Stuffed Artichoke Bottoms
Get all my appetizer recipes at Appetizer and Snack Recipes – From A Chef’s Kitchen.
Roasted Artichokes with Garlic Butter
Click to Rate!
Ingredients
- 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 - plus more for garnish
- 6 sprigs fresh rosemary - plus more for garnish
- 1 stick salted butter
Instructions
- Preheat oven to 400 degrees.
- PREP THE ARTICHOKES: Fill a bowl large enough to accommodate the artichokes when halved with water (about 2 quarts). Add the lemon juice. (I often toss in the lemon pieces.). As you trim and prep the artichokes, immediately immerse the artichoke in the lemon (acidulated) water. Remove the 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.)
- Drain the artichokes by turning them upside down, then shake off any excess water. Cut the artichoke in half from top to bottom. Scoop the fuzzy choke from the center of each artichoke.
- ROAST THE ARTICHOKES: Drizzle a large baking dish or roasting pan with olive oil. Season artichokes with salt and black pepper. Place 2 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 the cut side faces down. Ensure the garlic is securely inside so it doesn't burn during roasting. Drizzle with olive oil.
- Cover the roasting pan with aluminum foil. Roast for 45-50 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 artichokes.
- MAKE THE GARLIC BUTTER: Cut the butter into pieces and place in a microwave-safe bowl. Cover with a paper plate. Microwave on HIGH for 30 seconds. Stir, then place the paper plate back on top and microwave on HIGH for 10 seconds. Stir again. The time may vary with the wattage of your microwave. What you don’t want is for the butter to boil or separate. Mash the garlic to a smooth paste. Stir it into the melted butter. Alternatively, you can melt the butter in a small saucepan on the stovetop.
- Mash the garlic to a smooth paste. Stir it into the melted butter.
- Garnish with fresh herb sprigs and lemon wedges.
VIDEO
Recipe Notes
- Have a bowl of acidulated water on standby to prevent the artichokes from browning. Use 3 tablespoons of lemon juice or ½ cup of dry white wine per quart of water. After each trimming step, submerge the artichokes in the water. Another option to prevent browning is to rub each cut side of the artichoke with lemon.
- Ensure the garlic is tucked inside the artichoke and doesn’t make contact with the roasting dish. If the garlic touches the hot pan during baking, it could burn.
- 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.
Nutrition
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.
Hi. I made the recipe and they were burnt. Tasty but looked awful. Is it the oven too hot or too much time?
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!
This is awful, the “fuzzy choke” you recommend disposing of is the tastiest, meatiest part of the whole artichoke.
I’m not talking about the heart, sir. If you can eat the fuzzy part of an artichoke, you go right ahead.
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.
Hi, Ashley, I still steam or boil on occasion, but roasting is still my favorite way to prepare artichokes. Hope you enjoyed!
Hi, Joseph, Not sure what wonkiness is going on but I am seeing a recipe. Please respond back if you’re still not seeing one. Thanks so much!