Updated on March 24th, 2016: It's March and artichokes are now in season! I had a serious craving for these while grocery shopping the other day and thought I'd spruce up this blog post again with new photos and content! I launched the blog with two recipes posted; roasted artichokes being one of them. My photo-taking skills were nearly non-existent at the time (you can see the first photo I took for this recipe here), so I updated it in March 2015 with slightly better photos (which you can see an example of here). Perhaps I will make it a yearly tradition to update this very post! Okay, not really. We'll just call this the last update for a long while. Cool? Cool.
Originally published on February 20th, 2014.
I've always had marinated artichoke hearts growing up and loved them, but I didn't have my first fresh, whole artichoke until a few years back at this restaurant on Newbury St. in Boston. I was dining with my friend and she suggested we order some roasted artichokes for an appetizer. They came with garlic aioli for dipping! Obviously, I'm not one to turn down food, so I went for it. The fun part about it all? I had no clue how to eat the damn thing.
 It arrived at our table, I picked up a petal, dipped it into the aioli, and put the whole thing in my mouth. It was weird, chewy, and gross! I couldn't figure out why anyone would find this enjoyable. I chewed for what felt like forever before I spat it into my napkin. I knew something was up. There was no way that whole petal was meant to be edible based on my awful experience, so instead of giving up right away, I googled "how to eat an artichoke" and I was enlightened with a video on youtube to teach me all of the things!
Here's that video on how to eat an artichoke. 🙂
Good thing for smart phones. I probably would have given up on artichokes right then and there. Okay, maybe not. Maybe I would have asked our server what the eff was up, but it's hard to say. Some days, I'm very social with others! Other days, not so much. Anxiety, man. It's the worst.
I should mention that once I learned how to actually eat an artichoke, it was very enjoyable and I had to make it myself. I was a bit intimidated until I looked up how to clean them (thanks, internet!) and it's so easy, I almost feel silly for not knowing sooner.
To start, you need a sharp knife; artichokes are tough to slice with a dull knife (plus, you should never be working with a dull knife, ever). Trust. You want to cut off the top part of the artichoke; I'd go with cutting off about half an inch. Kitchen shears will also help! Use those to snip the tips of the artichoke leaves. This step is optional, but those tips are prickly and sharp, so I recommend snipping them. After that, use your fingers to loosen and separate the leaves and stuff with delicious whole garlic cloves. If you love roasted garlic, you are in for a treat because that's one of the best parts about having these roasted artichokes!
All you need after that is some salt, lemon juice, and olive oil. Then you wrap them tightly in tin foil put them on a baking sheet, and pop them in an oven at 425 degrees for an hour. The worst part is having to wait for these to cook, so try to not make these on an empty stomach.
After taking them out of the oven, I'd recommend letting them rest for a few minutes because they are going to be hot!
Hot damn, writing this post out is making me crave artichokes again and I think I need to grab more tomorrow when I hit up the store. I think you should pick some up too! Then we can both roast some artichokes and be best friends and stuff!
Seriously though, if you haven't made these yet, get on it because they are goooood. They're super tasty as is, but I highly recommend making garlic aioli to go with. They were meant for each other.
Share if you dare.
đź“– Recipe
Ingredients
- 2 large artichokes
- 4 garlic cloves, peeled
- 1 large lemon, halved
- 1 tbsp olive oil, divided
- kosher salt to taste
Instructions
- Preheat the oven to 425 degrees.
- Using a sharp knife, cut off the stems and top parts of each artichoke (cut off half an inch).
- Using your fingers, loosen and separate the leaves and place two garlic cloves in the center of each artichoke.
- Drizzle ½ tbsp olive oil and juice from half a lemon over each artichoke.
- Sprinkle with salt.
- Tightly wrap each artichoke in tin foil and place on a baking sheet.
- Roast in the oven for one hour.
- Remove from oven and let rest for five minutes to cool slightly.
- Carefully remove the foil and serve with garlic aioli.
duh.. i need to try this!!! 1hr of roasting!!!! my lightbulb just went on! lol thank you
Gurl! Let me know how you like it when you try it. 🙂
OMG! This looks beautiful! I can't wait to try it out.
I've learned so much about food from you over the years. Glad I can finally share up your blog with all my foodie friends!
Looking forward to future treats.
Such kind words! Thanks, Dan. I can't wait to share all the foods with the world!
My German exchange student did the same thing. I had it out for dinner and before I could show her how to eat it, she put the whole leaf in her mouth and then gagged it out. I could not convince her to try it again! More for me! I'm used to quickly steaming artichokes but I'll try roasting them.
Too funny. At least you got to enjoy more for yourself! Let me know how they are when you roast them!
Mmm, it has been far too long since I have enjoyed an artichoke this way! I grew up with this as a semi regular treat for dinner... need to do this soon!
Yes! I'm heading to the store shortly and plan to buy more artichokes to make it again this week. I am obsessed!
You had me at garlic! This sounds so yummy! It would be a perfect appetizer for a dinner party!
Thanks, Liz! Garlic is pretty much the best. And yes, definitely perfect for a dinner party!
Hi Marissa! I can't even remember the last time I cooked an artichoke. Don't you wonder what made someone try them the first time - same for oysters? I'd gladly chow down on both! Care to join me? 🙂
Hey Dorothy! I wonder that about sooooo many foods. Lobsters? They're friggen hideous, but my favorite. <3 I'm also obsessed with oysters! I first tried them only a few years ago and am sad I missed out on them for so many years. Let's chow!
Your pictures look absolutely amazing. I've never really tried artichokes before but there look irresistible. Thanks for sharing this quick and easy recipe.
Thanks so much, David! If you end up making them, I'd love to know how they came out!
Your photos are beautiful, wish I could get my artichokes to look that amazing. At least they tasted delicious, thanks for sharing!
Thanks for your kind words, Sam! I'm so glad you enjoyed them. <3