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Home » Sides » How to Make Roasted Artichokes

How to Make Roasted Artichokes

Last Updated March 24, 2023. Published October 14, 2014 Good For You Gluten Free

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How to Make Roasted Artichokes
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Artichokes have never been easier to make, and yes, I said “easy!” Most people don’t cook artichokes at home because they don’t know how to, or their attempts at making them come out all wrong. For years I had no clue how to prepare an artichoke. I’ve tried boiling, steaming and microwaving the artichokes, and found none of these methods were tasty or inspiring. This roasted artichoke recipe and technique never fails. This post contains affiliate links. Please read my disclosures.

My kids and husband love artichokes, so I make them often, especially when they’re in season in March to June, and then again from September to October.

It brings me such joy that my family actually takes pleasure in eating a healthy vegetable that is full of fiber and a good source of folate and various vitamins and minerals including vitamin C, vitamin K, folate, phosphorus, and magnesium.

When I see beautiful artichokes at Costco of the grocery store, I can’t help but add them to my cart.

When purchasing an artichoke, look for one that is green with only a few brown blotches, if any, and one with leaves packed tightly together. Splayed leaves, purple coloring, or too many soft brown spots are signs the artichoke is old and not as fresh.

Artichokes are prickly little things, and much of the vegetable is inedible, including the leaves and the fuzzy parts (aka, the hairy choke).

The part of the artichoke that is edible is the heart. As you peel the leaves out of the artichoke, you can use your teeth to skim the heart off the bottom of the leaves. When you finish all the leaves, you cut out the hairy choke and eat the remainder of the heart.

4 steps to perfectly roasted artichokes - Good For You Gluten Free

Most people will dip the leaves into melted butter, but I have found, when you roast them as I do, there’s no need for a butter dip. The oil and seasonings penetrate the artichoke, caramelize the heart, and taste amazing without having to add a thing.

Now that I’ve learned how to roast an artichoke properly, I’ll never go back to my uninspiring ways again!

How to Roast an Artichoke

I encourage you to watch this short video to see how easy it is to make roasted artichokes. I will also detail each step below.

Step #1: 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.

Upclose picture of artichoke with top cut off.

Step #2: Drizzle some 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!).

How to Roast an Artichoke 2a

Step #3: Place the artichoke on top of a piece of heavy duty foil, and seal the artichoke inside the foil. Doing so will allow the artichoke to steam in its own juices. Yummy! Can you just taste the delicious artichokes now?!?

How to Roast an Artichoke 3a

Step #4: You’ll then want to place the wrapped artichokes on a baking sheet and roast them into a 400º F 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.

You’ll know they’re done when you can pull out a leaf with little effort. They will also turn a shade of dark green once cooked.

Image of roasted artichoke cooked in foil

Your artichokes are ready to enjoy. When opening the foil-wrapped artichokes, beware of steam. You don’t want to injure yourself!

The artichokes will have this wonderful browning on the bottom when they’re done. This is my favorite part!

How to Roast an Artichoke 4a

Just look at these beautiful roasted artichokes!

Four roasted artichokes on plate

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.

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Roasted Artichokes

I'll show you exactly how to roast an artichoke so it tastes amazing every time. I suggest roasting your artichokes inside foil. It brings out so much flavor and there's no need for a melted butter dip. Artichokes are superfoods, so enjoy them whenever they’re in season, typically May-June and September-October.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: artichoke, roasted artichokes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 60kcal
Author: Jenny Levine Finke

Equipment

  • Heavy duty aluminum foil

Ingredients

  • 4 artichokes
  • 4 tbsp avocado oil or other vegetable oil
  • 1 tbsp kosher salt to taste
  • 1/4 tsp fresh ground pepper to taste

Instructions

  • Preheat oven to 400º F. Line a baking sheet with foil, then tear off four additional squares sheets of foil and set aside.
  • Using a sharp knife, cut off the stem and the top third of the artichoke leaves. You want to expose the inside of the artichoke and remove the prickly top parts.
  • Set each artichoke in the middle of piece of heavy-duty foil. Drizzle with oil and seasonings of choice, then wrap the foil around the artichoke to seal it and trap in steam.
  • Place individually wrapped artichokes on baking sheet and place in hot oven.
  • Roast for about 1 hour or until soft. Larger artichokes may need more time, smaller artichokes will need less time. You can test for doneness by carefully opening the top of the foil (be careful of steam) and gently tugging on a leaf. If the leaf comes off easily, it's done! Serve immediately.

Notes

Look for artichokes that have tightly packed leaves, are bright green with few brown blotches. Splayed leaves and soft brown spots are a sign that the artichoke is no longer fresh.
Be careful when opening the foil to reveal the artichokes. The steam can burn you.
I use S&P to season my artichokes, but feel free to add garlic and onion powder or a seasoning salt or BBQ rub seasoning. You can’t go wrong.

Nutrition

Calories: 60kcal | Carbohydrates: 13g | Protein: 4g | Sodium: 120mg | Potassium: 473mg | Fiber: 6g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 15mg | Calcium: 56mg | Iron: 1.6mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Appetizers, Sides

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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