How to Bake (& Eat) Artichokes
These oven-baked artichokes are easy to make and delicious to eat! Learn how to bake and eat this beautiful and unique vegetable.
Why you’ll love whole roasted artichokes
I don’t think I ever considered making artichokes at home until I really got into cooking. I never even gave them a second glance at the grocery store. Yes, they look beautiful, but they also looked really complicated to me! I’ve heard of artichoke hearts in salads, dips, and on pizzas, but a whole artichoke? Well, in reality, it’s really not that hard, and it’s really delicious!
This recipe for oven-baked artichokes is a springtime staple! Here’s why you’ll love it…
- Simple but impressive! From start to finish, this recipe is really simple, but it looks impressive. All you have to do is know how to prep it, and you’ll stun your dinner guests.
- Spring produce hero. Artichokes are seasonal, and spring is the time to take advantage of it.
First, Let’s Cover The Basics of Artichokes!
Artichokes are rich in fiber, and vitamin C (source)! If you’re looking for an easy way to fit in fiber this spring, make a whole artichoke.
Artichokes have an earthy and slightly sweet flavor. More so than the flavor, the experience of eating and dipping the leaves is always fun!
Serve it with a protein like baked chicken or a steak! Be sure to also serve it with a dip like melted ghee (or butter) or a garlic aioli.
March through May is peak season for artichokes and when you’ll find them the most abundant and for the best price. I’ll see them every once in a while out of season, but spring is the best time to get them.
Every region is different, but I don’t have trouble finding them at grocery stores like Sprouts, Whole Foods, and Natural Grocers when they’re in season.
You can techincally steam and artichoke but I always recommend baking it for the best flavor, and this recipe will show you exactly how to do it…
Recipe Ingredients
- Fresh artichokes. The star of the show. I like to make at least two at a time (one for both my husband and me), but I will usually make an extra for leftovers!
- Garlic. Minced garlic cloves roasted inside the artichoke add an amazing flavor.
- Lemon. Fresh lemon juice is key for flavor and preventing the artichokes from browning.
How to Oven Bake Artichokes
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Use a sharp knife to slice off the pointed top of the artichoke. Slice any excess off of the stem on the bottom of the artichoke, only leaving a short base. Use kitchen scissors to trim the top of the leaves
Step two. Slice the artichoke in half vertically. Use a spoon to scoop out the fuzzy part of the inside of the artichoke. Remove any purple leaves. Brush the artichoke with lemon juice to prevent browning.
Step three. Fill the hollow center of the artichokes with garlic cloves. Top with oil, salt and pepper.
Step four. Flip the artichokes (holding the garlic in) and transfer to the oven, covered.
Step five. Remove from the oven once baked through.
Step four. Serve topped with extra lemon juice!
How to eat whole artichokes
- Start with the leaves. Most people only ever eat the heart of the artichoke, and they’re seriously missing out! The leaves are great too! All you have to do is pull off the leaves and slide your teeth over the base of the leaf to enjoy some of the meat of the artichoke. I like to dip the base of the leaves in melted ghee for flavor. There’s not a ton to get out of with the leaves, but with the number of leaves there are, it adds up!
- And finish with the heart. The heart is the innermost part of the artichoke that’s connected to the stem. It’s the meatiest part of the artichoke and you can just nibble on it easily!
Michelle’s Tips & Tricks
- Use something to cover the baking dish. I do not love using aluminum foil in cooking. However, if you’re okay with using it for one dish here and that’s what you have, it does work for recipes like this. You can also use something like a lid over a casserole dish to create the same steam effect that the foil does.
- Have a dip ready! I like to use melted ghee, but a garlic aioli or even a yummy salad dressing would be a great dip as well.
- Be careful cutting the leaves! They can be sharp (but not always), so be vigilant!
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How to Bake (& Eat) Artichokes
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Ingredients
- 2 whole artichokes
- Juice of one lemon, plus lemon slices for garnish
- 4 cloves of garlic, minced
- 1 tsp sea salt
- ½ tsp black pepper, omit for AIP
- 3 tbsp avocado oil
Instructions
- Preheat the oven to 400 F and prepare a casserole dish (see notes about having a lid or something to cover the dish) and very lightly grease with oil.
- Prepare the artichokes by cleaning well, and using a sharp knife to slice off the pointed top of the artichoke. Slice any excess off of the stem on the bottom of the artichoke, only leaving a short base. Remove the hard, short leaves at the base of the artichoke by simply pulling them off. There should only be 3-5 of these or so. Using kitchen scissors, snip the pointed tops off of each leaf, being careful as these leaf tips can be sharp! Slice the artichoke in half vertically.
- Use a spoon to scoop out the fuzzy part of the artichoke. Also remove any purple leaves. Brush the artichoke with lemon juice immedaitely to prevent browning.
- Place the artichoke leaf side down, and heart side up in the casserole dish. Fill the hearts with the garlic cloves and generously add about half of the salt and pepper and half of the oil.
- Carefully flip the artichokes (using your fingers to hold the garlic under the artichoke as best as you can) leaf side up and add the rest of the salt, pepper, and oil.
- Bake in the oven for 20 minutes uncovered.
- Remove from the oven and cover the casserole dish and bake for another 20-25 minutes or until the leaves easily pull from the artichoke.
- Allow cooling slightly before using a spoon to flip the artichokes.
- Garnish with lemon wedges and serve a dip of your choice like melted ghee, butter, or an aioli!
Yum! I use unbleached, natural Parchment Paper for any kind of roasting. Not only is it easy cleanup, but the vegetables don’t overcook or dry up as much as when I use the naked pan (or have used aluminum foil in the way distant past before I knew better). Thank you for sharing this yummy recipe!
I made these last week and everyone loved them! My husband doesn’t usually like artichokes, but I love them. I’m so happy to have a recipe that we both really like. Looking forward to your new cookbook!
Thank you so much, Christina! So glad you guys enjoyed this 🙂
I see them at Walmart, but I’ve been a bit intimidated to buy. Now I’m armed!!
Thanks! You always have such great recipes!