A basic method for making delicious easy oven roasted artichoke halves with olive oil. Can be eaten as is or enjoyed with your favorite dip, sauce or as a side dish.
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What Are Roasted Artichoke Halves?
A whole artichoke globe is the flower bud of a thistle plant before it matures into a purple flower.
Once the stem and lower petals have been trimmed off and the petals trimmed of any spikes, the globe can be cut in half and oven roasted or cooked through other methods, such as steaming.
These artichoke halves are then brushed with lemon, oil and sprinkled with seasoning and oven-roasted until tender, it's my favorite way of eating them (or one of!)
Why You’ll Love This Recipe
- There simply is no other food that tastes like this special vegetable, learning how to roast artichokes is a must for all foodies!
- Minimal effort and simple ingredients for a delicious appetizer or simple side dish
- Eating artichoke globes is an event to be enjoyed, by separating each petal until you get to the heart, a real crowd-pleasing appetizer. My Son, Mom, and I can never get enough of these!
- Naturally vegan and gluten-free, can be made oil free too.
Ingredients and Variations
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Fresh artichokes can have either green or purple leaves and should be purchased free of any blemishes and bruising.
Extra virgin olive oil (or avocado oil) is brushed onto the outer part of the artichoke halves, both the cut and outer sides.
If you’d like to make roasted artichokes without oil, simply leave this out and spray some lemon juice or water on the artichokes before roasting. However, do note that they tend to be drier.
Lemon juice from a fresh lemon is brushed to the cut side of the artichoke to avoid them turning brown. You can also use lemon zest to sprinkle on top when serving.
Salt and black pepper are added for flavoring, which can be added to taste.
These oven-roasted artichokes can be flavored with many flavorings before roasting;
- Freshly chopped herbs such as rosemary, thyme, parsley or coriander (cilantro)
- Fresh garlic clove which can be minced and applied - mmm roasted garlic is so good!
- Freshly crushed chili or dried chili flakes
How To Clean Artichokes
Cleaning the beautiful artichokes is required, with a few simple steps, you'll be prepping artichokes like it is second nature.
You will require a sharp kitchen knife, a secured cutting board, and some kitchen shears.
Cut Off The Stems
Each artichoke is attached to a long stem, cut this off, leaving about just over an inch (2-3cm - the stems are delicious, if they are tender, leave more on if you can!), peel the remaining attached artichoke stem and pick off unwanted petals near the stem, look for petals that are not fleshy, small and or are wilted.
Trim The Top and Tips
Trim off the tops approximately just under an inch (2cm) and discard the cut pieces, these contain no flesh.
Then using kitchen scissors, snip the tips (pointy leaves) of each remaining petal to remove any spikes.
Under running water open up each artichoke globe with your hands, and get under the outer petals to clean away any debris within each petal.
How To Roast Artichokes
Cut Them In Half
With a sharp knife, cut each artichoke in half (lengthways) and immediately brush lemon juice onto the cut side to avoid browning.
Brush each artichoke with extra virgin olive oil, and season with salt and black pepper (or try sprinkling some vegan ranch seasoning).
Place artichoke halves face down on a parchment paper-lined baking tray/sheet.
Roast and Serve
In a preheated 392F (200C) fan-forced oven, roast 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 and or with your favorite sauce, I love it with cashew ranch dressing.
If you’re avoiding using lemons, cut the artichoke at the last minute as they tend to brown quickly.
Did you know artichokes are filled with amazing health benefits and are packed with vitamin c, k, magnesium, manganese, and potassium.
Imagine an oven-roasted artichoke halves platter served with your favorite dipping sauce such as:
- Toum (garlic sauce)
- Eggless mayonnaise
- Tarator (Lebanese lemon tahini sauce)
- Vegan fry sauce
- Vegan bbq ranch dressing
- Some garlic and chili sauce (featured in the first photo)
Pasta dishes are also complemented by this elegant appetizer.
Enjoy as an appetizer, starter, or even as a side with vegan roast dinners.
Each petal should be eaten separately; do this by inserting each petal into your mouth base first (the bottom of the leaf), and gently scraping the flesh with your teeth.
Once all petals are consumed, you will reach the fuzzy choke (the hairy part), which is within the heart, scrap the choke out with a small spoon and consume the heart, which is the base and the soft part.
You can discard the fuzzy part.
Roasted artichoke can be eaten plain or with your favorite sauce/dip.
Pierce the artichoke heart (the base of the stalk) with a fork and if the fork can pierce right through it is cooked. Another technique is, if you are easily able to pull a tender petal off with no effort then it is cooked.
How to Store Roasted Artichoke?
Once the roasted artichoke halves have cooled down to room temperature, place them into an airtight container and store them in the fridge for up to 3 days. Do not freeze. Reheat as needed.
More Roasted Vegetable Recipes
For a substantial meal, try my roasted stuffed butternut squash.
If you liked this easy roasted artichoke recipe then you will love this vegan spinach artichoke salad by The All Natural Vegan.
Check out our crunchy oven roasted cumin chickpeas recipe
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Easy Oven Roasted Artichoke Halves With Olive Oil
- Cut off stems of each artichoke, leaving about 2-3cm (just over an inch), peel the remaining attached stem and pick off unwanted petals near the stem, look for petals that are not fleshy and or are wilted. Trim off the tops approximately just under an inch (2cm) and discard the cut pieces. Using kitchen scissors, snip the tips of each remaining petal to remove any spikes. Wash each artichoke thoroughly under running water, get under the outer petals to clean away any debris within each petal6 Artichokes
Preparing artichoke halves
- Cut each artichoke in half (lengthways) and brush lemon juice onto the cut side immediately to avoid browning. Place artichoke halves face down on a lined baking tray/sheet. Brush each artichoke with olive oil, season with salt and pepper.1-2 tablespoon Olive oil, 1 pinch Salt, 1 pinch Black pepper, ½ small Lemon
- Roast artichokes in a preheated 200C (392F) fan forced oven for 25 minutes or until the petals are tender and come off easily. Serve warm, see serving suggestions.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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