Roasted Artichokes
Are you still boiling artichokes?? You’re doing it wrong! There is a better way to cook an artichoke my friends and it produces superior tasting artichokes. Try roasted artichokes, and get a better deeper flavor.
Easy Recipe for Roasted Artichokes
Roasting Artichokes is actually even easier than boiling artichokes too. My only beef with it is that you have to use the whole oven to cook roast them so MAYBE throw them in when you’re making something else?
How to roast an artichoke
You roast an artichoke the same way you roast any other vegetable. Wash it, pat it dry, clean it up, and drizzle with olive oil and sprinkle on some salt, and roast it in the oven.
There’s some sort of magic that happens when you roast vegetables and it’s not wasted on artichokes. Roasting artichokes gives them a deeper earthier flavor that you just wouldn’t expect from an artichoke. PLUS it’s not wet and drippy!
What to serve as a dipping sauce for artichokes
This recipe calls for just a little butter garlic sauce. BUT you can also serve it with mayonnaise as a dipping sauce. Or make a quick aioli out of mayonnaise and a little sriracha.
OR try adding a wallop of garlic to melted butter for the ultimate treat!
How to eat an artichoke
You need to trim your artichoke before cooking it so trim the top 1/2 inch off the top. Then you trim off the sharp little points on the rest of the leaves. Cook as desired.
To eat an artichoke:
- pull out each leaf
- dip it in sauce if you want to
- scrape it between your front teeth to remove the soft flesh
- discard the the tough portion of the leaf
- when you get down to the fuzzy portion of the artichoke use a spoon to scrape the fuzz up and away from the choke
- cut the choke in bit size pieces, dip in sauce and enjoy!
Roasted Artichokes
Equipment
Ingredients
- 2 artichokes
- 1 TBSP light Olive oil
- 1/2 tsp salt
- 1/4 cups butter
- 1/2 tsp garlic powder
- pinch of black pepper
Instructions
- preheat the oven to 375˚
- wash artichokes and pat dry
- trim the artichokes by cutting off the sharp tips of all the leaves, when you get to the center leaves you can simply cut the top straight across about 1/2 down from the tops
- place on parchment paper in a small pan
- drizzle with olive oil and sprinkle on the salt
- cover with foil
- bake for 45 minutes to an hour or until the leaves gently slide out when tugged
- when ready to serve melt the butter and add the garlic powder and salt, stir to combine
- serve each artichoke with a small dish of the sauce for dipping
Nutrition
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Artichokes are my all time favorite veggie but I never dreamed of roasting it. I will try it, roasting brings out all the natural sugars in veggies, which is why they are so flavorful. No extra calories, just extra flavor!
Well there's the answer, I thought that was what was going on but sometimes you read things and only half remember them. I LOVE roasted everything! Especially green beans and brussels sprouts!
my mom was just asking about roasting artichokes (we always boiled them) so I sent the link to her. Will try it myself, too!
my mom was just asking about roasting artichokes (we always boiled them) so I sent the link to her. Will try it myself, too!
I adore artichokes, but I hate making them in a pot of water too and scooping the fuzz out- I love this idea to roast them- def. trying this!
I love artichokes, but have always boiled them! Now I am totally trying your recipe for roasting them. Pinned!