Delicately and subtly flavored artichokes are cut in half and roasted with spicy-garlicy-lemony-white wine and high heat, creating a beautifully caramelized surface with tender leaves.

Why this Roasted Artichoke Recipe Works

Best of both the tender & caramelized world! Thanks to first steaming the chokes then roasting them! Steaming them covered makes each leaf soft and edible and roasting them uncovered evaporates the fragrant excess juices, concentrating their flavor and caramelizing the bottom.
Roasting browns the artichokes! Which means there’s no need to worry about the oxidation/browning that automatically happens when you cut them in half or storing them in any sort of acidulated water.

This recipe is inspired by Alison Roman. I added sliced lemons, which I’ve been adding to all my roasted veggie dishes these days and highly recommend you do too! You can eat the entire slice post oven, peel and all.

But I want to be very explicit in giving Alison Roman all the cred for the delicious dish.

My Artichoke Memories

All my eating-artichoke-at-home-as-a-kid memories consist of eating them prepared exactly the same way: steamed. I’d then eat them, peeling off the leaves one by one, dipping each into a lemony-mayo or lemony-butter sauce, then scraping the teeny tiny bits of artichoke “meat” off the leaves with my teeth.

Delicious. Very delicious. But repetitive. I don’t have a single artichoke memory eating fresh chokes any other way… until I got my roasting artichoke game on that is!

When ya prep them this way, the entire leaf becomes edible so there no need to scrape the meat off each individual leaf with your teeth.

So, here’s the deal with artichokes: you gotta clean ‘em so your guests can eat ‘em! It’s a labor of love and totally worth it! Don’t be intimated by a veggie that’s need a little trimming and leaf peeling OK? Good!

How to Make these Roasted Artichokes

Please enjoy these step-by-step in process shots for easy cooking!

Artichokes trimmed, outer leaves removed, and cut in half, on a baking tray. — trim, peel, clean and cut artichokes in half

Close up prep shot of artichokes in spicy-garlicky-white wine — place chokes cut side down and add all other ingredients

the lemon slices too! — add lemon slices

Artichokes with lemon, white wine, water, olive oil, garlic, chili flakes, salt and pepper. — just so you can see the baking tray I used

butter cut into cubes added to the added to the artichokes with spicy-garlicky-white wine, pre-oven shot — add butter

Post oven shot of the roasted artichokes with garlic and lemon slices — all done!

Cooks Tips

When possible, buy local and organic artichokes.
If you can find baby artichokes at the market, I *highly* recommend them!
Trimming, peeling and prepping the artichokes is absolutely necessary.
Artichokes can be roasted a few hours ahead and kept loosely covered at room temperature. No need to reheat.

Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

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Print Recipe

Roasted Artichokes

Delicately and subtly flavored artichokes are cut in half and roasted with spicy-garlicy-lemony-white wine and high heat, creating a beautifully caramelized surface with tender leaves. This recipe is inspired by Alison Roman.

Prep Time18

Cook Time1 15

Course: Appetizer, Sides

Cuisine: Californian

Servings:

Author: Daniela Gerson

Ingredients

2 pounds of artichokes either baby or fully size
1 cup white wine
1 cup water
¼ cup olive oil
4 cloves garlic, smashed
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 lemon thinly sliced
4 tablespoons of butter cut into ½ inch chunks

Instructions

Preheat oven to 425 F degrees.
To prep the artichokes: Trim the very bottom of the artichoke stem but leave as much of it as you can… it tastes just as good as the heart. Trim the top inch-ish off the leaves and using your hands peel away the outer layers of leaves until you reach the lighter, softer ones.
Cut artichokes in half lengthwise. If using baby chokes, you’re all done with the prep. If using normal sizes, you have to clean the fuzzy chokes. Use a spoon to dig the fuzz out and scrape clean any lingering bits.
Place artichokes, cut side down, in a baking dish.
Pour the wine, water, and olive oil over the chokes. Add the garlic, lemon slices, chili flakes; season everything with salt and pepper.
Cover tightly with foil and roast until the artichokes are tender, 45-55 minutes, exact time will depend on the size of your chokes.
Remove foil and continue roasting until most of the liquid is evaporated, the tops of the artichokes begin to brown, and the garlic goldens, about 15-20 minutes longer.
Serve straight out of the baking dish or transfer to a baking platter/bowl, being sure not to leave any of that delicious garlicky-oil behind.

Notes

When possible, buy local and organic artichokes.
If you can find baby artichokes at the market, I *highly* recommend them!
Trimming, peeling and prepping the artichokes is absolutely necessary.
Artichokes can be roasted a few hours ahead and kept loosely covered at room temperature. No need to reheat.