Perfectly tender roasted artichokes, prepared Mediterranean-style with olive oil, capers and a garlic vinaigrette.
Once you've learned a few simple tips to clean and prepare artichokes, you'll be making this roasted artichoke recipe all the time!
I always keep jars of marinated artichoke hearts in my pantry. They’re convenient and can add a bit of something special to your pasta, salad, or even an egg casserole.
And I’m just as in love with beautiful fresh globe artichokes!
Artichokes are loaded with nutrition like vitamin C, fiber, and potassium, but we often overlook them because they can be intimidating to buy and cook. But they’re actually not!
There are a few key steps (below) to prepare artichokes for cooking, but once you nail those, you're on your way to making the best artichoke recipe.
Artichoke recipe with a Mediterranean twist
These beautiful tender roasted artichokes are next-level delicious, thanks to bright Mediterranean flavors.
The flavor makers here include Greek extra virgin olive oil to aid the roasting, and then a tangy garlic and dill vinaigrette. I ended up using the garlic cloves that have been roasted right with the artichokes, win-win!
With little effort, this roasted artichoke recipe can make a special appetizer to start your dinner (I especially love this to start a lemony salmon dinner or chicken).
Let’s cover a few important basics, first.
How to select artichokes?
Part of the issue many people run into is buying good fresh artichokes to begin with. Prime season for artichokes is from March to May and then again in October and November. Here are a few tips:
- Select artichokes that are heavy for their size
- Artichoke leaves should be deep in color and tightly gathered together (not spread out)
- The size does not matter as far as taste or quality, but a smaller artichoke will cook more quickly
- To test for freshness, give the artichoke a bit of a squeeze, it should make a squeaky noise like a brand new sneaker
What is the best way to cook artichokes?
There are a number of ways to cook artichokes. You can boil or steam them, cook them in the pressure cooker, or roast them. Many possibilities. What is the right artichoke recipe for you?
Personally, my favorite is roasted artichokes with a bit of extra virgin olive oil. Roasting in the oven allows the artichokes to develop some deep and nutty flavors. They are so delicate and delicious.
One thing makes all the difference: warp them in aluminum foil!
Wrapping the artichoke halves in foil helps the vegetable cells to release moisture and traps the steam so that keeps the leaves moist so the artichokes are cooked to tender perfection.
How to prepare artichokes for roasting?
For this baked artichoke recipe, there are a few simple steps to prepare the artichokes before roasting
- First, cut the stem (some people peel it, so you can do that if you’d like to keep the stem on)
- Remove the tough layers. Peel the outer layers off by hand until you reach the inner more tender layers (they’re usually lighter in color)
- Trim the sharp tips. Use a serrated knife to cut off about ¾ of an inch from the top of the artichoke. Use kitchen shears to trim off any pokey tips from the lower leaves.
- Cut the artichoke in half lengthwise
- Remove the fuzzy choke. Use a paring knife to remove
Once you’ve followed the steps to prepare them, what’s left to make this roasted artichoke recipe is to season the artichoke hearts, place each in a large enough piece of aluminum foil, place a garlic clove in each half and drizzle a generous amount of extra virgin olive oil.
Be sure to wrap the foil packets around the artichokes well and then roast in the oven for about 40 minutes until perfectly tender.
That garlic you roasted along with the artichokes becomes a part of a tasty vinaigrette to finish the roasted artichokes.
I love adding some capers, shallots, and crumbled feta to complete this Mediterranean artichoke recipe.
How to eat roasted artichokes?
It may sound silly to talk about exactly how to eat roasted artichokes, but it’s not as obvious just by looking at them.
The roasted artichoke leaves are edible, you must peel them off by hand and scrape them with your teeth to eat the tender parts and discard the remaining petal (they need to be cool enough to handle). If you need a dipping sauce, set some of the tasty roasted garlic and dill vinaigrette aside for that.
Roasted artichoke hearts are edible and you can use your fork and knife to cut through and enjoy.
You may also like
Easy Lemon Garlic Shrimp with Peas and Artichokes
Mediterranean Style Roasted Eggplant
Baked Zucchini with Thyme and Parmesan
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Mediterranean Roasted Artichoke Recipe
- Total Time: 1 hour
- Yield: serves 6
Mediterranean roasted artichoke recipe with capers and roasted garlic-dill vinaigrette. Perfectly tender and
- 3 large globe artichokes
- 3 tsp lemon juice
- Salt and black pepper
- Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
- 6 garlic cloves, peeled
- 1 small shallot, thinly sliced
- 1 tbsp capers
- Crumbled feta cheese to taste
For the Vinaigrette
- Same 6 garlic cloves roasted earlier with the artichoke (see above ingredients)
- ½ cup chopped fresh dill
- ¼ cup fresh lemon juice
- 1 tsp honey
- Salt and Black Pepper
- Preheat oven to 400 degrees F.
- To clean artichokes, first, cut off the stem/stalk. Peel off the tough outer layers by hand. When you reach the softer layers, use a serrated knife to cut off about ¾ inches from the top. Now, cut artichoke in half length-wise. Then, using a spoon, remove the fuzzy choke on the inside.
- As you clean the inside of each artichoke half, immediately add ½ teaspoon lemon juice to cover the surface to prevent the artichoke from discoloring.
- On a large baking sheet, place each artichoke half in a piece of lightly-oiled foil paper that is large enough to fold around.
- Season artichokes with salt and pepper, and nestle 1 garlic clove in the center of each artichoke half. Drizzle generously with quality olive oil (it's okay if some of the olive oil pools in the center or overflows onto the foil). Close the foil around artichokes.
- Roast in the 400 degrees F heated-oven for 40 minutes.
- Carefully open the foil pouches using tongs. Remove the roasted garlic from the center of artichoke, and close the foils back until ready to serve. Let garlic cool.
- In the bowl of a small food processor, add the roasted garlic with the remaining vinaigrette ingredients. Pulse until smooth.
- Remove the artichokes from foil. Arrange on a serving platter, generously drizzle the roasted garlic-dill vinaigrette. Top with shallots, capers and crumbled feta cheese. Enjoy!
- Visit our online shop to browse quality Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Side dish
- Method: Baked
- Cuisine: Mediterranean
Keywords: roasted artichokes, artichoke recipe, how to cook artichokes
This post originally appeared on The Mediterranean Dish in 2017 and has been recently updated with new information and media for readers' benefit. Enjoy!
I absolutely love artichokes and I think roasting is the best! Thank you for this recipe!
My pleasure! Enjoy!
Oh my goodness! These are so delicious. I love all the flavors! I will be making this again!
Awesome! Thanks, Beth!
mmm...these artichokes sound incredible! I bet they taste amaaaazing!!
Thank you! Enjoy!
Roasted artichokes are so delicious. This is healthy & vegan, perfect for dinner. Thanks for sharing the recipe.
So glad you enjoyed it!
This was the best recipe for artichokes I have ever tried! I added orange honey to the vinaigrette and it was delicious. While a little bit of work, it was well worth it! Thank you so much for your recipe!
Thanks so much, Fran! So glad you liked it!
Very flavorful recipe. And a great way to cook artichokes and fall in love with them! Thanks for sharing, and keep the good work up!
Thank you, Cristian! Means a lot!
I absolutely love mediterranean food so I'm always looking for new recipes like this, and this one is a keeper! Loved this different style of making artichokes, I usually just steam them with a little garlic butter but this flavor is so much better. Thanks for sharing!
Thank you, Sam! glad you enjoyed it!
Any recommendations for what to serve them with? Want to serve them for dinner, but worried they wont be filling enough.
Hi Tara, thank you for your great question. This is more of a side dish. It'll be great next to grilled salmon or grilled chicken, for example. We have several recipes here if you check out under "recipes."
I just loved the way you explain it all! thank you very much, all the information was really helpful! looking forward to see more of your recipes here!
Thank you, Tina! Enjoy!
Can I use frozen artichoke hearts, and make it like a for a crowd instead of individual?
I want to bring this as an appetizer to my family reunion! Can you provide directions to make this recipe a day or two before serving? I want to make it, then transport, plate & serve two days later. Thanks!
Hi Kathleen, sorry I'm just now able to respond to comments. This particular recipe isn't one that I have made in advance before, so I'm not so sure how well it would turn out. You can maybe to make it in advance...all the way to step #6. Let the artichokes cool completely and remove from the foil and place in a glass container with a tight lid...refrigerate. You'll want to save the roasted garlic as well to make the dressing. Bring artichokes to room temperature, then place in foil pouches or maybe simply on a baking sheet to warm up in the oven...maybe keep the oven no higher than 350 degrees...the artichokes are already cooked, so you just want to warm them up. Make the dill sauce and drizzle on warm artichokes. Hope this does help.
Hi Suzy, I'm originally from Alexandria, Egypt, and I love all your recipes cause it reminds me of Mom's cooking! I'm actually following you on Pinterest. Just like you, I hated artichokes when I was young, but now I love them! I remember my mom used to clean them and soak them in lemony water before cooking them. Your recipe looks so yummy and delicious, and I'm pinning it and cant wait to try it!
Thanks for all your scrumptious recipes
Hi Nagwa!!! So glad to have you here. Alexandria is one of my favorite places on Earth! You must really miss it. I'm humbled to know the recipes here remind you of home and your mom's cooking. Enjoy!
I am making these for the second time for company. They are off the hook and such a different presentation then a standard artichoke. Great flavors.
Awesome, Stephanie! I am so so glad you gave this a try!!!
Can I ask a really stupid question? These look great! I just don't know how to eat them! I've made artichokes once before and you could only eat the bits at the end of the leaves that you had to peel off. If you make it as directed can you just eat the whole thing, like artichoke hearts?
Hi Sara. So sorry I missed this question earlier. Yes, unfortunately, you do eat them the same way only eating the bits at the end of the leaves and then the gorgeous tender heart in the middle.
This looks like the perfect side dish. Such a fun and different way to eat artichokes! Great recipe!
Thanks so much, Elaine! Hope you give it a try
Thats an interesting way of adding extra flavour to artichokes and a great healthy dish too
Thanks, Bintu! We love it this way!
I love artichokes and yours look amazing! Pinning for future reference, definitely need to try these!
Oh, I can't wait for you to try these!
I love artichokes but don't make them enough. This recipe is a keeper.
Thanks, Ali! XOXO
I love artichokes, but I've always steamed them - never tried roasting. This looks even easier than my method and I'm going to have to give it a try!
Lisa, they are wonderful roasted in olive oil as well! Thanks for checking this recipe out!
I have never made fresh artichokes, either. Always grab the can or jar. This doesn't look too difficult, I think I'll give it a try!
It's really not difficult. It takes time, but it's not a fussy recipe. Thanks for checking it out, Beth!