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.
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.
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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.
Frequently asked questions about Lemon Roasted Artichokes:
Choose the artichokes that feel the heaviest and firmest.
Look for artichokes with healthy green color and tightly packed leaves.
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.
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.
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.
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. 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.
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Lemon Roasted Artichokes
Ingredients
- 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
Instructions
- Wash the artichokes by plunging them upside down in a bowl of water. Gently scrub the outside of the leaves with a vegetable brush. 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.
- Poke garlic slivers between the leaves, here and there. Steam until the base of the stem can be pierced with a fork, 20- 25 minutes, or 6 minutes in the pressure cooker or Instant Pot, with quick release after pressure cooking.
- 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. )
- 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.
- 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.)
- 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! · 9 May, 2016
Ahhh Liz–thanks for making me feel sexy too! · 9 May, 2016
I don’t make whole artichokes often, but when I do I know it’s worth it! So so yummy <3 · 9 May, 2016
Thanks Rebecca–artichokes for appetizers at a casual dinner are so much fun. Not what people expect! · 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! · 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! · 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! · 9 May, 2016
Thanks Kathy! Let me know what you think!! · 9 May, 2016
i have never cooked artichoke before…seeing this lemon artichoke combo, i may have to soon. · 9 May, 2016
Thanks Dixya–I hope to make these soon and love them as much as I do1 · 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! · 9 May, 2016
Laura, love that word–satisfying. Yes, artichokes are somehow that way. · 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! · 9 May, 2016
You will absolutely love fresh artichokes–steamed or roasted– Go for it! · 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! · 9 May, 2016
Thanks Liren. Just reading everyone’s comments makes me want roasted artichokes for dinner tonight! Hmmmm. · 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! · 10 May, 2016
Thanks Kelley! Roasted artichokes will be wonderful with skinny pineapple margaritas! · 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. · 10 May, 2016
Thanks Kelly! · 10 May, 2016
I don’t cook with artichokes enough! I love this beautiful, simple recipe. Really inspiring me to get some artichokes 🙂 · 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! · 10 May, 2016
Thanks Anjali– enjoy! · 13 May, 2016
This looks awesome! You got me in roasted with lemon flavor! Yum yum! · 10 May, 2016
Yes,
Uma–there’s nothing like lemon saltiness! · 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. · 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 🙂 · 11 May, 2016
I love artichokes and I find that the less you do with them the better they taste! Looks delicious! · 12 May, 2016
I need to try this recipe, I usually opt for the bottled artichoke! · 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. · 12 May, 2016
Molly, I hope I’ve encouraged a lot of folks to try artichokes this way. · 13 May, 2016
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!! · 12 May, 2016
Thanks Donna,
Yes Donna, roasting make them so appealing. Though I will eat artichokes cooked any method! · 13 May, 2016
It’s been a long time since I’ve used artichokes, and I’m loving your idea of roasting them! Yummmm! 🙂 · 13 May, 2016
Thanks Gin! Oh they are sooooo delicious roasted–especially with the lemon, olive oil, and salt! · 14 May, 2016
How did I miss this bit of gorgeousness. I hope there a globe left for me still. GREG · 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. · 18 May, 2016
Thanks for the ideas. Easy to do for my lunch. · 28 July, 2017
These were so delectably good! Better than the ones at our favorite steakhouse!! Thanks for sharing your wonderful recipe!! · 20 June, 2018
Thank you Jeanine! I so happy you love this way to cook artichokes! · 23 June, 2018
A perfect recipe! I wonder can you serve this one in your hotel? · 7 October, 2019
You could easily serve these artichokes in your hotel dining room! · 8 October, 2019