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.
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.