0 from 27 votes
Easy Roasted Artichoke Recipe
Roasted artichoke is easy to prepare and can be a crowd-pleasing appetizer. Each artichoke is cut in half and roasted to perfection with olive oil, garlic and herbs, making them tender and delicious in every bite.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 6
Calories: 104 kcal
Course:
Side Dish , Appetizer , Snacks
Cuisine:
Mediterranean
Ingredients
- 4 large artichokes
- 1 tbsp olive oil extra virgin
- 2 lemons
- 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.
Cup of Yum
Notes
- If Aleppo pepper isn't available, use any other red pepper flakes.
- You can use fresh dill, oregano, cilantro, basil or chives for different flavors.
- Store the leftovers in an airtight container and refrigerate for up to 2 days. You can reheat it in the oven at 300 degrees F for 15 to 25 minutes.
Nutrition Information
Calories
104kcal
(5%)
Carbohydrates
5g
(2%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
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%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 104
% 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.