Easy Roasted Artichoke Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
6
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Calories
104 kcal
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Cuisine
Mediterranean
Easy Roasted Artichoke Recipe
Description
The Easy Roasted Artichoke Recipe begins by prepping artichokes with trimmed stems and tough outer leaves removed. The tops are cut and rubbed with lemon to prevent browning. Each artichoke is halved and the fibrous choke is carefully removed. The halves are placed cut-side up on a baking sheet or skillet.
A mixture of olive oil, lemon juice and zest, minced garlic, parsley, dill, Aleppo pepper, and salt is drizzled over the artichokes before covering them tightly with foil. They roast in the oven at 400°F for about 50 minutes until tender, allowing the leaves to be easily pulled away. Meanwhile, a shallot balsamic vinaigrette is prepared by combining balsamic vinegar, Dijon mustard, finely diced shallot, grated parmesan, olive oil, and oregano for a savory, tangy drizzle.
Served warm with the vinaigrette, these artichokes offer a combination of tender texture, fresh citrus brightness, herb complexity, and a pleasantly spicy note from Aleppo pepper. Leftovers can be refrigerated tightly covered and gently reheated in the oven.
Ingredients
- 4 Artichoke large
- 1 tbsp olive oil extra virgin
- 2 lemon plural
- 4 cloves garlic minced
- 1/3 cup parsley chopped
- 1 tsp dill weed
- 1 tsp Aleppo pepper
- 1/2 tsp kosher salt
Shallot Balsamic vinaigrette
- 3 tbsp balsamic vinegar
- 1 1/2 tsp Dijon mustard
- 1/2 shallot finely diced
- 1/3 cup parmesan grated
- 2 tbsp olive oil extra virgin
- 1 tsp oregano
Instructions
- Preheat the oven to 400°F. Cut one of the lemons in half.
- Cut about 3/4 inch of the stem of the artichokes. remove the outer tough leaves, you may need to remove 3 to 4 rows. The grab your kitchen shears and trim the sharp tips one the leaves.
- Cut about 3/4 inch of the top of the artichoke and immediately rub with the lemon half to avoid browning. Using a sharp knife, cut the artichoke in half and rub both halves generously with lemon.
- Using a spoon, remove the hairy choke in the center of the artichoke. Place the artichoke halves on a baking sheet or in a cast iron skillet.
- In a bowl mix the olive oil, juice and zest of one lemon, garlic cloves, parsley, dill, Aleppo pepper and salt and drizzle all over the artichoke.
- Cover tightly with a piece of aluminum foil and roast in the oven for 50 minutes until the leaves are tender and can be removed easily.
- Meanwhile, make the vinaigrette by mixing the balsamic vinegar, dijon mustard, shallot, parmesan, olive oil and oregano in a small bowl and set aside.
- When the artichokes are ready, transfer them to a serving platter and serve with the balsamic shallot vinaigrette.
Notes
- If Aleppo pepper is unavailable, substitute with other red pepper flakes to maintain a mild heat.
- Fresh herbs like dill, oregano, cilantro, basil, or chives can be used to vary the flavor profile.
- Store leftover roasted artichokes in an airtight container in the refrigerator for up to 2 days.
- Reheat leftovers in the oven at 300°F for 15 to 25 minutes to restore warmth and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 4mg | 1% |
| Sodium | 307mg | 13% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 15mg | 17% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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