Easy Roasted Artichoke Recipe

5 from 9 votes

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 Time15

Cook Time50

Total Time1 5

Course: Appetizer, Side Dish, Snack

Cuisine: Mediterranean

Servings:

Calories: 104kcal

Author: Shadi HasanzadeNemati

Ingredients

4 large artichokes
1 tablespoon olive oil extra virgin
2 lemons
4 cloves garlic minced
⅓ cup parsley chopped
1 teaspoon dill weed
1 tsp Aleppo pepper
½ teaspoon kosher salt

Shallot Balsamic vinaigrette

3 tablespoon balsamic vinegar
1 ½ teaspoon dijon mustard
½ shallot finely diced
⅓ cup parmesan grated
2 tablespoon olive oil extra virgin
1 teaspoon oregano

Instructions

Preheat the oven to 400°F. Cut one of the lemons in half.
Cut about ¾ 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 ¾ 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.

Video

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