This post about how to make roasted artichokes contains affiliate links.
Artichokes are one of my family’s favorite vegetable side dishes – especially when I take the time to make roasted artichokes!
My kids will gobble up an entire artichoke and still beg for more – never fail!
The reason they love artichokes so much is because I roast them. When you roast an artichoke, as opposed to steaming an artichoke, the roasting brings out a nutty flavor and caramelizes the artichoke so it’s salty and sweet at the same time.
For years I had no clue how to prepare an artichoke… I kinda fumbled through it. I’ve tried boiling, steaming and microwaving the ‘chokes, but none of those methods are all that tasty or inspiring.
But my love for artichokes changed when I learned how to roast an artichoke. This technique brings out so many wonderful flavors and textures. I will never prepare an artichoke another way!
How to Roast an Artichoke
(1) The first step to roasting an artichoke is to remove the top third of the ‘choke. You will want to use a VERY sharp knife to do this.
This technique really opens up the artichoke and gets rid of the sharp leafy edges. You can also pull the leaves out a bit (spread them) so they are better prepared to receive the oil drizzle and seasonings.
(2) Next, you’ll want to place the artichoke on top of a piece of heavy duty foil. Before sealing the foil tightly, add a drizzle of avocado oil (or other vegetable oil that is okay at high heat – if you’re unsure, read my article, Everything You Need to Know about Healthy & Gluten-Free Cooking Oils) along with Kosher salt and pepper (or other seasonings of choice, have fun!).
(3) Next, you’ll want to seal the artichoke tightly in foil. Doing so will allow the artichoke to steam in its own juices. Yummy! Can you just taste the delicious artichokes now?!?
(4) You’ll then want to place the wrapped artichokes on a baking sheet and then put them into your 400 degree oven for about an hour. If your artichokes are on the large side, you may want to add a few more minutes, and if they’re small artichokes, check them at the 45 minute mark.
Beware of steam when you open them! The steam will come pouring out and you don’t want your face on top of that!
To test the artichoke for doneness, simply tug at a leaf. If it comes out fairly easily, it’s ready. If it’s tough to dislodge, wrap up the artichoke in the foil and roast it another 10-15 minutes.
The artichokes will have this wonderful browning on the bottom when they’re done. This is my FAVORITE part!
Just look at these delicious roasted artichokes!!
Most people serve artichokes along with a side of butter or some sort of aioli; however, when when you roast an artichoke with an oil drizzle and other seasonings, they are already full of flavor without the need for butter – or the added mess and calories. Just eat as is. Doesn’t that sound nice?!?
Roasted Artichokes Recipe
- 4 Artichokes
- 4 Tbsp Avocado oil
- 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 four squares of foil, enough so that it will wrap a single 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) as well as the bottom of the stem. You want to expose the inside of the artichoke and remove the prickly parts.
- Set each artichoke in the middle of piece of heavy-duty foil but do not seal. Drizzle with oil and seasonings of choice.
- Wrap the foil around the artichoke to seal it entirely and trap in the steam as it cooks.
- Place individually wrapped artichokes 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.