Lemon Garlic Roasted Artichokes – a simple and different way to cook this veggie side dish. Serve with melted butter or other favorite dip!
I remember eating artichokes as a kid – picking each leaf off one by one, dipping it in butter and scraping off the edible part with my teeth. I didn’t know it was unusual to eat artichokes as a kid until I was an adult, and learned some of my friends had never eaten one.
So naturally I had to teach them how!
I only ever had prepared them one way – boiled. Or steamed. Not really sure what to call it. But I wanted to try a different way and see how roasting turned out.
Start by cutting off the top 1/3 of the artichokes, and the stem so you can put it in a pan without it falling over.
The purple leaves in the center aren’t edible, so you can take them out now or leave them until after cooking to keep the presentation pretty.
Personally I think artichokes are much prettier before cooking.
Stuff a couple garlic cloves in the center of each artichoke, and squeeze a lemon over top.
Drizzle with some olive oil too, this will help prevent burning.
Wrap ’em up in aluminum foil and bake at 400 degrees F for about an hour.
I speak from experience on the burning.
An hour seems like a long time to cook these, and the first time it definitely was. But I tried lower temps, and less time, and the artichoke wasn’t done. So olive oil helps, as does putting a little water in the bottom of the baking pan.
Dip the leaves in melted butter or your favorite dipping sauce.
And if you’ve never seen what an artichoke heart looks like (that’s not from a can), here it is in all its furry glory.
You’ll get there after you eat or take off all the leaves. Scoop out the furry stuff with a spoon, rinse in water and eat!
- 4 globe artichokes
- 1 lemon
- 8 cloves garlic
- 2 tablespoons olive oil
- Preheat oven to 400 F
- Cut off top 1/3 of artichoke, and also the stem. Pull apart leaves on top slightly and put 2 cloves garlic in the center of each artichoke.
- In a baking pan, first put a piece of aluminum foil down and then place the artichokes on top.
- Squeeze lemon juice over artichokes.
- Drizzle olive oil over top of artichokes, 1/2 tablespoon for each.
- Wrap artichokes in aluminum foil and bake for about 1 hour or until an outer leaf can be pulled out easily.. Check after 45 minutes or so to make sure it doesn't burn, as cooking time may vary.
- Eat by dipping leaves in melted butter or other dipping sauce, and scraping the "meat" off with your teeth. Once all leaves are removed, use a spoon to scoop out the furry part from the heart and rinse before eating.
Cooking time may vary based on artichoke size and oven. Adding a little water in the bottom of the baking pan may help prevent burning.
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