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How to Cook Lemon Roasted Artichokes

These lemon roasted artichokes will shake your artichoke world. As soon as you taste all their lemony golden-roasted flavor, there’ll be no going back to mere boil and butter-dipping. Lemon, olive oil, garlic, and salt and pepper–ordinary ingredients roasted into tender caramelized glory.

Lemon Roasted Artichokes on plates

Par-cooking is the trick, the head start to perfect roasted artichokes. The green budding globes stay tender and moist when you steam them before roasting them cut side down in a hot skillet.

Click here to save this Lemon Roasted Artichoke recipe for later on Pinterest.

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 Prepping artichokes for Lemon Roasted Artichokes

After steaming, when they’re cool enough to handle, cut the globes in half. Scoop out the center thistle and douse big time with lemon juice and olive oil–the tangy citrusy oil seeps all the way into the meaty heart. Sprinkle generously with salt and pepper, then pan-roast all the way to finished golden richness.

artichoke halves par cooked for Lemon Roasted Artichokes

Frequently asked questions about Lemon Roasted Artichokes:

How do I choose a fresh artichoke?

Choose the artichokes that feel the heaviest and firmest.
Look for artichokes with healthy green color and tightly packed leaves.

What’s the best way to cook artichokes:

Hands down, a pressure cooker (affiliate link) is the best choice for pre-cooking (steaming) artichokes. Place the globes in a steamer basket with about 1 inch of water and presssure cook 6 minutes at pressure, with quick release.

What if I don’t have a pressure cooker or Instant Pot?

Place a steamer basket (affiliate link) in a large saucepan. Cover and cook 25 to 35 minutes or longer, until you can easily pull off the outer leaves.

How do I know when the artichokes are done?

If you can easily pierce the artichoke stem with a fork, and easily pull off the outer leaves, the artichoke is ready to eat. You can eat right away or roast, as in this recipe.

Lemon Roasted Artichokes nestled in skillet

Growing up in California, our family ate artichokes whenever they were in season. I loved dipping the tender leaves in melted butter and scraping the meaty part off the inside of the petals with my teeth. I thought I wouldn’t like the center part so I gave it to Mom! Ha–she didn’t mind. She’d cut out that inedible thistle fuzz, and calmly ate what was left. Little did I know, I was missing the most tender part of the choke–the heart! My loss, Mom’s gain.

Last week I made these lemon roasted artichokes for my sister. She grinned and asked if I was going to give her the heart. I told her she already has my heart, but the creamy nutty artichoke heart was mine, all mine–every citrusy, salty roasted bite.

More recipe tips for Lemon Roasted Artichokes:

  • For best flavor, cook artichokes in a steamer basket above the cooking water.
  • For the best golden caramelization, oven-roast the steamed artichokes in a seasoned cast-iron skillet. (Affiliate link.) You can finish them on a grill, but the caramelizing won’t be as golden.
  • Tuck lemons around the artichokes in the skillet for caramelized citrus flavor.
  • Here’s a good video from Ocean Mist Farms about how to prep and cook artichokes.
Lemon Roasted Artichokes on plates partially eaten

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43 comments

  • Dang girl, you make artichokes look sexy! I had my first artichoke when I moved to California back in 2007. And I was hooked! But since moving back to the East Coast, I certainly haven’t been eating as many as I was previously. I need to try your roasting method. I bet the flavor is so much more pronounced! Reply · 9 May, 2016

    • Ahhh Liz–thanks for making me feel sexy too! Reply · 9 May, 2016

  • I don’t make whole artichokes often, but when I do I know it’s worth it! So so yummy <3 Reply · 9 May, 2016

    • Thanks Rebecca–artichokes for appetizers at a casual dinner are so much fun. Not what people expect! Reply · 9 May, 2016

  • I don’t make artichokes enough — they may be work but they’re so worth the effort! These look absolutely delicious roasted with that lemon! Reply · 9 May, 2016

    • They’re totally worth the time Marcie–and really not that much work. The most hands-on time with these is cutting out the thistle innards after they are par-cooked! Reply · 9 May, 2016

  • Those look amazing! I have to admit that I’ve never cooked whole artichokes, but I think you’ve given me the courage to try! Reply · 9 May, 2016

    • Thanks Kathy! Let me know what you think!! Reply · 9 May, 2016

  • i have never cooked artichoke before…seeing this lemon artichoke combo, i may have to soon. Reply · 9 May, 2016

    • Thanks Dixya–I hope to make these soon and love them as much as I do1 Reply · 10 May, 2016

  • Artichokes are always so satisfying to me and taste so delicious – makes it worth the work to get them ready! And this lemon version sounds delightful! Reply · 9 May, 2016

    • Laura, love that word–satisfying. Yes, artichokes are somehow that way. Reply · 10 May, 2016

  • I love artichokes, but fresh ones always scare me for some reason. You make it sound so easy though. I might just have to try these! Reply · 9 May, 2016

    • You will absolutely love fresh artichokes–steamed or roasted– Go for it! Reply · 10 May, 2016

  • I’ll never forget the first time I made artichokes at home – I felt transformed! These are simply gorgeous, I can’t wait to try your tips – so helpful! Reply · 9 May, 2016

    • Thanks Liren. Just reading everyone’s comments makes me want roasted artichokes for dinner tonight! Hmmmm. Reply · 10 May, 2016

  • Can’t wait to try these! We’ve been simply steaming them- which is awesome- but I’m definitely going to try roasting them next. Gorgeous recipe! Reply · 10 May, 2016

    • Thanks Kelley! Roasted artichokes will be wonderful with skinny pineapple margaritas! Reply · 10 May, 2016

  • I just roasted an artichoke last night. I’ve never split them open before, but I love the presentation and it looks super tasty. Reply · 10 May, 2016

  • I don’t cook with artichokes enough! I love this beautiful, simple recipe. Really inspiring me to get some artichokes 🙂 Reply · 10 May, 2016

  • I’ve always loved roasted artichokes, but haven’t made them often enough at home. This looks like a wonderful recipe to change that! Reply · 10 May, 2016

    • Thanks Anjali– enjoy! Reply · 13 May, 2016

  • This looks awesome! You got me in roasted with lemon flavor! Yum yum! Reply · 10 May, 2016

    • Yes,
      Uma–there’s nothing like lemon saltiness! Reply · 13 May, 2016

  • I have never ever cooked a fresh artichoke. I really need to buy some. Yours looks so delicious! I will save the recipe for when I get some. Reply · 11 May, 2016

  • I love the tip on par cooking them before roasting! I’ve been too timid with artichokes and have decided to dominate them this season 🙂 Reply · 11 May, 2016

  • I love artichokes and I find that the less you do with them the better they taste! Looks delicious! Reply · 12 May, 2016

  • Michelle Blackwood

    I need to try this recipe, I usually opt for the bottled artichoke! Reply · 12 May, 2016

  • I love Artichoke so much but I never made them home cause all that peeling and talking out each leaf scare me away. But I love how easy and quick your recipe is, will definitely try soon. Reply · 12 May, 2016

    • Molly, I hope I’ve encouraged a lot of folks to try artichokes this way. Reply · 13 May, 2016

  • Donna

    Oh yum, I have to try this! I tried cooking artichokes for the first time last week and they were a bit blah! This version sounds divine!! Reply · 12 May, 2016

    • Thanks Donna,
      Yes Donna, roasting make them so appealing. Though I will eat artichokes cooked any method! Reply · 13 May, 2016

  • It’s been a long time since I’ve used artichokes, and I’m loving your idea of roasting them! Yummmm! 🙂 Reply · 13 May, 2016

    • Thanks Gin! Oh they are sooooo delicious roasted–especially with the lemon, olive oil, and salt! Reply · 14 May, 2016

  • How did I miss this bit of gorgeousness. I hope there a globe left for me still. GREG Reply · 18 May, 2016

    • Sorry Greg–we ate them all, twice. The Ocean Mist artichokes folks told me they are at the end of the season–though I found some in Austin TX last week. Reply · 18 May, 2016

  • Thanks for the ideas. Easy to do for my lunch. Reply · 28 July, 2017

  • Jeanine Carlson

    These were so delectably good! Better than the ones at our favorite steakhouse!! Thanks for sharing your wonderful recipe!! Reply · 20 June, 2018

    • Thank you Jeanine! I so happy you love this way to cook artichokes! Reply · 23 June, 2018

  • A perfect recipe! I wonder can you serve this one in your hotel? Reply · 7 October, 2019

    • You could easily serve these artichokes in your hotel dining room! Reply · 8 October, 2019

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