Oven Roasted Artichoke Halves

Name: Oven Roasted Artichoke Halves
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 6 Artichokes; 1-2 tbsp Olive oil; 1 pinch Salt; 1 pinch Black pepper; ½ small Lemon (juiced)

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Try this simple method for easy oven-roasted artichoke halves. Perfect as a delicious appetizer, side dish, or enjoyed with your favorite dip or dressing.

three roasted artichokes in a white plate with a side of lemon — Simple and easy roasted artichoke halves are so delicious!

The best way to enjoy fresh artichoke globes is to appreciate their unique flavor and prepare them in a simple fashion.

However, I do sometimes love to dip them into this ranch dressing made of cashews.

artichoke petals with green chilli sauce on them in a white plate

Ingredients Highlight

The complete list of ingredients with measurements, can be found in the full recipe card below.

I usually inspect each whole artichoke individually and mentally check off the following:

Do they feel meaty and slightly heavy? Yes
Do they have a nice bulb? Yes
Are they free of blemishes? (artichokes tend to blemish easily.) Yes

My favorite way to roast them is with simple ingredients with universal flavors like extra virgin olive oil, fresh lemon juice, salt and pepper. This way, I can easily use the oven-roasted artichokes as a simple side dish to many meals or enjoy them with a dipping sauce.

Here are some suggestions for different flavorings:

Freshly chopped herbs such as rosemary, thyme, parsley, or coriander (cilantro)
Minced fresh garlic cloves or insert a whole garlic clove into the center of the artichoke
Freshly crushed chili or dried chili flakes

Step-by-Step Guide

Prepare The Fresh Artichokes

To start, you’ll need a sharp kitchen knife, a secure cutting board, and kitchen shears. Then follow the below simple steps.

Cut Off The Stems

Each artichoke has a long stem. Cut this off, leaving about an inch (2-3 cm) of the stem attached. If the stems are tender, you can leave more on, they're delicious. Peel the remaining attached stem and remove any small, non-fleshy, or wilted petals near the stem.

female hands cutting the stem of an artichoke

female hands trimming the outer petals of an artichoke

Trim The Top and Tips

Cut off the top of each artichoke, about an inch (2 cm) from the top, and discard the cut pieces as they contain no flesh. Using kitchen scissors, snip the pointy tips of each petal to remove any spikes.

Wash

Under running water, open up each beautiful artichoke globe with your hands to clean away any hidden debris. Use a kitchen towel to pat dry.

female hands trimming the top of an artichoke

female hands cutting the petals of an artichoke

How To Roast Artichoke Halves

Cut Them In Half

With a sharp knife, cut each artichoke in half lengthwise. Immediately brush lemon juice onto the cut side to avoid browning.

a red brush brushing oil on half an artichoke

Dress

Brush each artichoke half with extra virgin olive oil and season with salt and black pepper. Place the cut side of the artichoke halves face down on a baking sheet lined with parchment paper.

four artichoke halves covered in oil, salt and pepper

6 artichoke halves face down on a baking tray

Roast and Serve

In a preheated 392°F (200°C) fan-forced oven, roast the artichokes for 25 minutes or until the petals are tender and come off easily. Serve warm with fresh lemon wedges to squeeze more flavor onto them or with your favorite sauce.

Janelle's Tips

Handle artichokes with care, as they belong to the thistle family and have spikes that can prick you. I've been caught by them before!

Both green and purple artichokes can be used.

Check out this vegan spinach artichoke salad for another delicious way to use them.

Storage

After the roasted artichoke halves have cooled to room temperature, place them in an airtight container and store in the fridge for up to 3 days. Do not freeze. Reheat as needed.

FAQ

How to eat roasted artichoke?

Eat each petal separately by inserting the base (soft part) into your mouth and gently scraping the flesh with your teeth. Once all petals are consumed, remove the fuzzy choke (the hairy part) with a small spoon and eat the heart (bottom of the artichoke, which is the tender part at the base. You can discard the fuzzy part. Enjoy roasted artichoke plain or with your favorite sauce or dip.

How to tell when artichokes are cooked?

Pierce the artichoke heart (the base of the stalk) with a fork; if it pierces easily, it's cooked. Another way to check is if you can effortlessly pull off a tender petal.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe