Roasted artichokes are crunchy on the outside, and tender on the inside. The recipe is easy, and the artichoke gets incredibly flavourful this way.

We love to cook them together with potatoes to make this recipe one of the best side dishes ever.

oven-baked 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.

roasted artichokes in the oven with potatoes

Ingredients and substitutions

artichokes
  • 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.

artichokes in lemon water

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.

boiling he artichokes in water

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.

artichokes tossed with potatoes and oil

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!

roasted artichokes

Storage

Roasted artichokes are best eaten warm, straight out of the oven, so that they are crunchy on the outside and tender on the inside.

If you have any leftovers, warm them up in a preheated oven at 350F or 180C for 10 minutes, or in the microwave for 3 minutes.

More artichoke recipes

Check out our best vegetable sides recipe collection!

roasted artichokes

Roasted Artichokes

By: Nico Pallotta
5 from 1 vote
Roasted artichokes are crunchy on the outside, tender on the inside. The recipe is easy, and the artichoke gets incredibly flavourful this way.
We love to cook them together with potatoes to make this recipe one of the best side dishes ever.
Prep Time: 15 minutes
Cook Time: 15 minutes
Boiling time: 10 minutes
Total Time: 40 minutes
Servings: 4 people
Course: Main Course, Side dish
Cuisine: Italian

Ingredients

  • 5 artichokes
  • 1 lemon
  • 4 medium potatoes optional
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 teaspoon salt or more to taste
  • 2 twists black pepper
  • 1 teaspoon dried rosemary or thyme

Instructions 

  • 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 rosemarymint, 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.

Notes

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

Nutrition

Calories: 282kcal, Carbohydrates: 57g, Protein: 10g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Potassium: 1539mg, Dietary Fiber: 14g, Sugar: 4g, Vitamin A: 35IU, Vitamin B6: 1mg, Vitamin C: 75mg, Vitamin E: 1mg, Vitamin K: 31µg, Calcium: 109mg, Folate: 146µg, Iron: 4mg, Manganese: 1mg, Magnesium: 148mg, Zinc: 1mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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