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Lemon Roasted Artichokes

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

Lemon Roasted Artichokes on plates

Par-cooking is the trick, the head start to perfect roasted artichokes. The big green budding globes stay nice and moist when you steam them first–with garlic slivers tucked between the petals.


 Prepping artichokes for Lemon Roasted Artichokes

When they’re cool enough to handle, cut in half and scoop out the center thistle. Pour lemon juice and olive oil all over–the tangy citrusy oil seeps all the way into the meaty heart. Sprinkle generously with salt and pepper, then roast all the way to finished golden richness.

artichoke halves par cooked for Lemon Roasted Artichokes

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. But when it came down to the fuzzy center, I turned it over to Mom. She cut out the inedible fuzz and ate the best part of an artichoke, the heart! Lucky Mom, unknowing me.

Last week I made lemon roasted artichokes for my sister. She wanted to know if I was going to give her the heart. I told her she already has my heart, but the artichoke heart was mine, every citrusy, salty tender roasted bite.

Lemon Roasted Artichokes on plates partially eaten

Lemon Roasted Artichoke recipe tips:

  • When choosing artichokes, look for tightly packed leaves.
  • Sometimes recipes have you boil the artichokes in water. Better to cook the artichokes in a steamer basket for best flavor. (Besides when steamed, the garlic slivers stay between the leaves.)
  • I used a pressure cooker to pre-cook (steam) the artichokes before roasting—6 minutes at pressure, with quick release. You should be able to pierce the artichoke stem with a fork.
  • Not long ago, a friend was complaining that artichokes aren’t what they use to be. Following that thought, I did a little Internet research, which led me to artichokes from Ocean Mist. They say their heirloom artichokes, identified by the red label, have thicker center hearts, and meatier petals with intense flavor. Sounds good to me. We are in south Texas right now, where I found Ocean Mist blue label artichokes—which were damn delicious lemon roasted!

Lemon Roasted Artichokes nestled in skillet

  • For the best brown caramelization, oven-roast in a seasoned cast-iron skillet. You can also finish par-cooked artichokes on a grill, but the caramelizing action doesn’t happen the same.
  • Tuck lemons around the artichokes in the skillet for caramelized citrus flavor.
  • Lemon roasted artichokes are so tasty—they don’t need a dipping sauce. That said, if you wish, melt butter (with garlic or not) and dip away.

#Eat Seasonal

Every month Becky of Vintage Mixer gathers a group of recipe-writing bloggers, and, to get our creative juices flowing, she sends us a list of seasonal veggie and fruits–artichokes are on the list this month! Follow the links below to see what everyone else created for May. We hope they inspire you to get in the kitchen and cook something delicious, and seasonal!

Rhubarb-Almond Cake by Floating Kitchen
Kale, Mushroom & Goat Cheese Quesadillas by Cookin’ Canuck
Skinny Pineapple Mint Margaritas by Mountain Mama Cooks
Shaved Asparagus Ricotta Flatbread by Flavor the Moments
Roasted Broccoli and Bacon Crustless Quiche by Completely Delicious
Rhubarb-Wine BBQ Sauce by Kitchen Confidante
Rice Bowls with Quick Pickled Ginger Red Cabbage by Food for My Family
Rhubarb Eton Mess with Coconut Whipped Cream by Vintage Mixer

Thanks for being here. To get my latest recipe posts and exclusive monthly newsletters, subscribe here. (I hate Spam too and will never share your email with anyone.)

For even more May seasonal produce recipes, check out Vintage Mixer’s first post this month.

This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

5 from 3 votes
Lemon Roasted Artichokes
Lemon Roasted Artichokes
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins

Olive oil, garlic, salt and pepper, and lemon, ordinary ingredients roasted into tender caramelized glory. Figure one artichoke per person.

Course: Appetizer, Side Dish
Cuisine: American, Vegan, Vegetarian
Servings: 4 artichoke halves.
  • 2 whole artichokes
  • 3 whole lemons
  • 2 cloves garlic, peeled and sliced
  • 2 tablespoons olive oil, plus 2 teaspoons for the skillet
  • sea salt and freshly ground pepper
  1. Wash the artichokes by plunging them upside down in a bowl of water. Cut 1/2-inch off the tops. Cut the stems to about 1 ½-inches long. Go around the artichoke and trim the thorny tips off the outer leaves with scissors. (You don’t have to trim, they just present prettier.) Rub all the cut ends with half of a lemon to keep them from turning brown from oxidation.
  2. Poke the garlic slivers between the leaves, here and there. Steam until the base of the stem can be pierced with a fork, 20- 25 minutes. Transfer to a cutting board until cool enough to handle. Cut in half lengthwise. Carefully cut out the purple-white-ish fuzzy center. (It’s hard to do this without getting some of the inedible fuzz where you don’t want it. Not to worry—quickly rinse the wayward fuzz away under running water. )
  3. Preheat oven to 400°F. Juice the 1 ½ lemons and mix with the olive oil. Pour over the artichoke halves, making sure some flows between the leaves. Sprinkle generously with salt and pepper.
  4. Place the cast-iron skillet in the oven about 5 minutes, until hot. Swirl in a couple teaspoons of oil. Place the marinating artichoke halves, cut side down, in the hot skillet. Brush with some of the lemon and olive oil so the leaves are shiny. Cut the third lemon in quarters and nestle each quarter between the halves. Roast 20 to 25 minutes until the artichokes are nicely browned, the leaves pull off easily, and the meat on the leaves is tender. (Pull one out to check.)
  5. Serve roasted side up.


  • 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

  • […] and Bacon Crustless Quiche by Completely Delicious Rhubarb-Wine BBQ Sauce by Kitchen Confidante Lemon Roasted Artichokes by Letty’s Kitchen Rice Bowls with Quick Pickled Ginger Red Cabbage by Food for My Family […] Reply · 5 June, 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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