Description
Delicious roasted artichokes infused with a flavorful garlic butter mixture, seasoned with lemon juice, spices, and optionally topped with Parmesan cheese. This easy-to-make recipe results in tender artichokes perfect as a side dish or appetizer.
Ingredients
Scale
Artichokes
- 4 medium artichokes
Garlic Butter Mixture
- 1/4 cup olive oil
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Optional Toppings
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare Artichokes: Trim each artichoke by cutting off the top 1-2 inches and removing the tough outer leaves. Also, cut off the stems so they can sit flat on the baking sheet for even roasting.
- Remove Choke and Prevent Browning: Using a spoon, carefully scoop out the fuzzy choke in the center of each artichoke. Rub the cut edges with lemon juice to prevent discoloration and add freshness to the flavor.
- Make Garlic Butter Mixture: In a small bowl, combine melted butter, olive oil, minced garlic, salt, black pepper, and red pepper flakes if you like a little heat. Mix well to combine all flavors.
- Coat Artichokes: Place the artichokes upright on the prepared baking sheet and drizzle the garlic butter mixture generously over each one, ensuring both the exterior and the inside centers are well coated.
- Roast Covered: Loosely cover the artichokes with aluminum foil to trap steam and roast in the oven for 40 minutes, which helps soften the artichokes.
- Roast Uncovered: Remove the foil after 40 minutes and continue roasting for another 15–20 minutes until the artichokes are tender and the leaves can be easily pulled away.
- Add Optional Toppings and Serve: Once done, sprinkle grated Parmesan cheese on top if desired. Serve warm with extra lemon wedges and any remaining garlic butter for dipping.
Notes
- To remove the choke easily, use a spoon and be gentle to avoid damaging the heart.
- Rub lemon juice on cut surfaces immediately to prevent browning.
- Covering with foil during the initial roast keeps the artichokes moist and tender.
- Parmesan cheese is optional but adds a nice savory flavor when sprinkled on top.
- Leftovers can be stored in the refrigerator and reheated gently in the oven or microwave.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
