Roasted Artichokes

Roasted artichokes are artichokes that we first clean, removing the outer leaves and the choke.

Then they are cut in quarters, quickly blanched for 5 minutes in boiling water to soften them up, and finally baked in the oven to get that golden, crunchy exterior that is irresistible.

We add some potatoes to make this recipe even tastier. Artichokes and potatoes go very well together, especially when roasted.

Also, since the artichoke are cleaned before cooking them, you can just eat them right off the baking tray.

To learn more about artichokes, check out our guide on “how to cook artichokes” which includes our best and easiest artichoke recipes.

Ingredients and substitutions

• Artichokes: you can use any type of artichoke for this recipe. Frozen artichoke are also ok.
  
• Herbs mix: to season the artichokes you’ll need some garlic and rosemary or other herbs such as thyme, oregano or mint. You can even mix more herbs together.
  
• Lemon: used to prevent the artichokes from turning black.
  
• Extra virgin olive oil: another key ingredient of this recipe, to make the roasted artichoke extra golden and crunchy.
  
• Salt & Pepper.
  
• Potatoes: optional but we recommend roasting the artichokes together with potatoes. They are so delicious this way.

How to make roasted artichokes

First off, peel and cut 3 to 4 medium potatoes into wedges and put them in a large pot with cold water. Set aside.

Then, clean the artichokes – cut their thorns, remove outer leaves, trim and peel the stem, then cut them in quarters and remove the choke (the fuzzy part) with a small knife.

Place them in a bowl with cold lemon water to prevent them from turning brown.

Now preheat the oven to 430F or 220C, and bring the water with the potatoes to a boil. Pre-cook the potatoes for 5 minutes. Then add the artichokes to the boiling water and boil with the potatoes for 5 more minutes.

Pre Cooking the potatoes and the artichokes will keep them soft and moist inside once baked.

Drain the potatoes and the artichokes and place them onto a baking tray. Season with a generous pinch of salt, some black pepper, some dried herbs and spices like rosemary, mint, and paprika, a drizzle of olive oil, and a couple of cloves of crushed garlic.

Toss everything together, then bake for about 15 to 20 minutes, till the potatoes and the artichokes are crispy and golden on the outside, but fully cooked on the inside.

Serve as a side with some freshly chopped parsley and a squeeze of lemon juice and your roasted artichokes are ready.

They are crisp on the outside, soft and moist on the inside. You will absolutely love artichokes cooked this way!