The Most Amazing Roasted Artichokes (2024)

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No joke — this trulyis the most amazing roasted artichokes recipe. They’reeasy to make, full of big and fresh flavors, and always a crowd fave!

Since moving to Barcelona, ourveggie bowl has mysteriously been stocked with fresh artichokes pretty much 24/7.

I’ll give you one guess who’s responsible for this. (Hint hint??)

I’ve mentioned on here before that artichokes are by far and away Barclay’s favorite food. And ever since we discovered our favorite little fruit and veggie stand here that sells the absolute tastiestalcachofas— for a tiny fraction of the price we used to pay back in Kansas City — let’s just say thatthe owners of this shop now know my husband by name.

We are eating a million artichokes here!

That said, after a long history of steaming our artichokes — first on the stovetop, and then in the Instant Pot — Ibegan feeling the need for a little variety in our (ahem, frequent) artichoke game happening here in Spain. So I challenged Barc toexperiment with some various methods and seasonings forroasted artichokes. And now, dozens of alcachofas asadas later, we’ve both agreed thathe’s landed upon a winner of a recipe.

Behold…Barclay’s famous roasted artichokes.

Roasted Artichoke Ingredients:

To make them, you only need a few simple ingredients:

• Artichokes:Any variety will do! You can read my tutorial here on how to select, trim and store fresh artichokes. But in general, look for artichokes that have tightly-packed leaves, feel dense and heavy, and are a healthy green color (without too much browning).
• Olive Oil:Or melted butter, you pick.
• Garlic:The more, the merrier. Once it’s roasted, you can either eat it with your artichoke (my fave!) or stir it into your dipping sauce.
• Fresh Herbs:We like to use lots of fresh rosemary in these, plus maybe an additionhint of fresh thyme, oregano, or sage, if you happen to have them on hand. If you don’t have fresh herbs on hand, you can sub in agenerous pinchof Italian seasoning per artichoke.
• Fresh Lemons:We’ll use lemons at three different points in this recipe, so be sure to have a few good ones on hand.
• Sea Salt and Black Pepper:I recommend coarsely and — of course — freshly ground.

How To Make Roasted Artichokes:

Don’t let these little guys intimidate you! They’re actually super simple to make. Here are the steps:

1. Trim and prepare the fresh artichokes.Feel free to watch my video here forhow to trim artichokes, if you’d like a better visual. But in general, you’ll want to:
   • Cut off the bottom of the stem and then top 1-inch of the top of the artichoke
   • Pluck off and discard any of the lowest leaves near the stem
   • Trim off the pointy tops of the artichoke leaves (if they’re pokey)
   • Slice the artichokes in half
   • Use a spoon to hollow out the “choke” in the middle ofeach artichoke half (see above)
   • Rub the entire artichoke half on all sides with a lemon wedge (to help prevent browning)
2. Brush the artichokes with olive oil (or butter). Then place them cut-side-up in a baking dish, or on a baking sheet.
3. Fill the artichoke cavities with garlic and herbs.We recommend packing these as full as possible for maximum flavor. Then season with salt and pepper.
4. Flip the artichokes over. Then brush again with olive oil,season once more with salt and pepper. And…
5. Roast! First, uncovered for about 10 minutes, so that the edges can get browned and crispy. Then, remove the pan and cover loosely with foil, and let the artichokes continue to cook until they are tender. You will know that they are ready to go when the leaves pull off easily, and a knife can be smoothly inserted in the base of the stem. Cooking time will totally depend upon the size of your artichokes.
6. Drizzle with lemon juice. Once you pull the artichokes out of the oven, discard the herbs (or stir them into your dipping sauce for extra flavor). Givethe artichokes one more squeeze of lemon juice, for good measure. Anddig in!

How To Eat Roasted Artichokes:

As I mentioned above, first remove and discard the herbs. Then you can decide what to do with the roasted garlic. I highly recommend justscooping it up with those leaves and eating it straight outta the artichokes. (Yum.) But you’re welcome to stir it into your dipping sauce, or discard it if you would rather. Up to you.

Then to eat an artichoke, just peel off the leaves one by one, dip them in your sauce, and then use your teeth to scrape off the tender fleshy part on the underside of the leaves. As you make your way to the center of the artichoke, the leaves will begin to get softer and fleshier (<–ok, I know that sounds weird, but you get what I mean ?), and you will be able to eat most if not all of the leaves. Once you reach the bottom of the artichoke, pull out a knife and fork and cut up the base and stem of the artichoke, dip it in your sauce, and enjoy.

That said, both Barclay and I agree that these roasted artichokes are so flavorful on their own that they hardly need an additional dipping sauce! But hey, I’ll never turn down a little extra lemonand butterin my life. (Or feel free to check out some other favorite dipping sauce ideas below!)

Hope you all enjoy these as much as we have. ¡Buen provecho!