Herb Butter Roasted Artichokes
Whether this is your first time making artichokes, or your tenth time, you will love this simple herb butter roasted artichoke recipe. This guide will take out the guesswork of how to make delicious roasted artichokes…with ingredients you probably already have!
What You Need
- Artichokes – Choose two large fresh artichokes from your grocery store. The leaves should be tight and not loose. Discoloration on the leaves is normal.
- Herbs – To make a herb butter you need some fresh herbs. Use fresh thyme and parsley (or whatever herb you prefer).
- Garlic – You need two garlic cloves, minced. Fresh garlic > garlic powder
- Butter – If you are vegan, use a dairy-free butter. I love Country Crock’s Plant Butter or Earth Balance.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
Other herb ideas – Oregano, chives, rosemary, basil, dill, and more
Other additions – Parmesan cheese, red pepper flakes for some heat, lemon zest for more lemon-y flavor
Butter – You can also use extra virgin olive oil or another oil if you prefer (like avocado).
Dipping sauce – You can dip this in a garlic aioli or more melted herb butter.
How to Roast Artichokes
Step 1: Rinse the whole artichokes between the leaves. Remove about 1 inch of the artichoke stem.
Step 2: Cut off the top of each artichoke (1/2 – 1 inch) and use kitchen scissors to trim the sharp tips of the leaves.
Step 3: Rub the top with some fresh lemon juice to prevent browning.
Step 4: Cut the artichokes in half vertically.
Step 5: Use a small spoon to scoop out the fuzzy choke. Squeeze more lemon juice over the cut side of the artichoke.
Step 6: Spread out 4 pieces of lightly–oiled tin foil & nestle each artichoke half in the foil. Drizzle with herb butter all over the artichoke and in the crevices of the leaves. Gently fold the foil over the top.
Step 7: Roast the artichokes for 30-35 minutes on a baking sheet or baking dish at 425 F.
Step 8: Allow to cool for a few minutes then enjoy by itself or your favorite dipping sauce and a slice of lemon for garnish.
How to Store Leftover Artichokes
Artichokes are truly best warm and straight from the oven – but if you have leftovers, place them in an airtight container in the fridge for 2-3 days. Reheat in the microwave or in the oven.
Do not freeze.
How do you eat a roasted artichoke?
If it’s your first time eating artichokes, it may seem a little confusing how to eat them.
The leaves of artichokes have the “meaty” coating. Peel off a leaf or petal and scrape off this fleshy inner part with your teeth. (I think this is the fun part!) You can even dip the leaves in more herb butter for even more flavor. Have a bowl handy to throw away the leaves after scraping them.
You can also eat the artichoke heart (which many say is the most flavorful part!).
How do I know when roasted artichokes are done?
You can test for doneness by inserting a knife into the base of the artichoke. If it goes in easily and the leaves are tender, they’re likely done. Additionally, the outer leaves should be crispy and golden brown.
What can I serve with roasted artichokes?
Roasted artichokes are a great side dish with your favorite protein or plant-based protein such as a tofu or flavorful stew (like my sweet potato red lentil stew). Serve this alongside some flavorful mushroom risotto. I also love this with some pasta like a pistachio pesto pasta or garlic pasta!
Leftover Ideas
Dice up your artichoke hearts and add them to pasta (like my Pistachio Pesto Pasta) or on top of salads like this refreshing Spring mix salad.
Pro Tips ✔️
- Wrap your artichokes with aluminum foil to avoid them drying out.
- Serve the artichokes with more herb butter or a delicious vegan herb aioli!
⇨ More Amazing Sides ⇦
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Herb Butter Roasted Artichokes
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Ingredients
- 2 large artichokes
- juice of half a lemon
Herb Butter
- 4 tablespoons unsalted butter, softened (choose dairy-free butter if vegan)
- 2 cloves garlic minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
PREPARE THE ARTICHOKES
- Preheat the oven to 425 F.
- Rinse the artichokes to remove any dirt.Remove about 1 inch of the stem using a sharp knife. Cut off the top 1/2-1 inch of each artichoke and use kitchen scissors to trim the sharp tips off the remaining sharp leaves on the top and bottom.2 large artichokes
- Rub the top with some lemon juice to prevent browning.juice of half a lemon
- Cut the artichokes in half vertically.
- Remove the choke (the fuzzy, inedible center part of the artichoke) Use a small spoon to scoop out the hairy choke. Squeeze more lemon juice over the artichoke halves.
HERB BUTTER
- In a small bowl, combine the softened butter, minced garlic, chopped parsley, thyme, and lemon juice. Mix well to combine.4 tablespoons unsalted butter, softened, 2 cloves garlic, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh thyme, 1 tablespoon lemon juice, Salt and pepper to taste
- On a large baking sheet or casserole dish, spread out 4 large squares of lightly-oiled foil (big enough that you can fold it over the artichoke half). Nestle each artichoke half in the foil. Drizzle with herb butter all over each artichoke half and in the crevices of the leaves. Sprinkle with salt and black pepper. Gently fold the foil over the top.
- Roast the artichokes for 30-35 minutes, or until the leaves are tender and easily pulled away.
- Carefully open the foil pouches using forks or tongs. Let cool for a few minutes for transferring to a serving platter. Sprinkle with more salt and pepper, if desired. Enjoy!
I added some parmesan cheese on top before roasting, and it added a nice savory flavor to the dish. I also dip it in garlic aioli and it was just delicious!
Oh yes I love a good aioli with this!! Glad you enjoyed it 🙂
The herb butter is another level! So so good. And I loved how crispy the edges of the roasted artichokes got while still being tender inside. So satisfying to eat!
Thanks JM !! Glad you enjoyed them.
The whole family loved this recipe! We paired it with grilled chicken, but I’m sure this pairs well with any protein
That’s great to hear Jem! Yes it’s the perfect pairing with so many meals.