How to roast an artichoke 1
How to roast an artichoke 1

Roasted Artichokes

October 16, 2015

Roasting your artichoke brings out so much flavor - you won't prepare your artichokes any other way after following this method. Artichokes are superfoods – so enjoy them whenever they’re in season.

  • Prep: 20 mins
  • Cook: 1 hr
  • 20 mins

    1 hr

    1 hr 20 mins

  • Yields: 1 artichoke


4 or more artichokes

Avocado oil to drizzle (about 1 Tbsp. per artichoke)

Kosher salt and pepper to taste (or use a steak rub or other seasonings you like)

Heavy duty aluminum foil


Preheat oven to 400 degrees.

Prepare your alumni foil. Tear off enough foil so that it will wrap the artichoke completely. Set aside.

Rinse your artichokes under cold water to wash off dirt.

Using a sharp knife and sturdy cutting board, cut off the top third of the artichoke (see picture). You want to expose the inside of the artichoke and remove the prickly parts.

Set artichoke in middle of piece of heavy-duty foil but do not seal.

Drizzle oil and seasonings of choice on top of the artichoke.

Wrap the foil around the artichoke to seal it entirely and trap in the steam as it cooks.

Place individually wrapped artichoke(s) on a foil lined baking sheet and place in hot oven.

Roast for about 1 hour or until soft. You can test for doneness by carefully opening the top of the foil (be careful, steam will rush out) and gently pulling on a leaf. If the leaf comes off easily, it's done!

Serve immediately. 

Remember the steam is very hot when opening your tinfoil packets - be careful! Enjoy with a side of melted butter or they taste delicious without any dip too!