These Roasted Artichoke Recipe is just as addictive as it’s easy to make. They only take five minutes to prep and are full of tangy and bright flavors. They’re bound to become a family favorite.
My Healthy Twist on the Classic Italian Stuffed Artichoke
This roasted artichoke recipe is reminiscent of my childhood favorite: the classic Italian stuffed artichoke recipe. I used to watch my mom eat roasted artichokes with curiosity at La Catchetoria in South Brooklyn (where I grew up). I thought this vegetable was so interesting. The way you would pull off the leaves and scrape the meat and bread crumbs off with your teeth. They always seemed fun to eat since you got to use your hands.
When I was finally brave enough to try one for myself. I was instantly hooked on the creamy texture of the artichoke itself combined with the crunch of the toasted bread crumbs. The tang from lemon juice and cheesy flavor from parmesan cheese didn’t hurt either.
So this version of the roasted artichoke is grain, dairy and fuss free. Not to mention, much less work, since they don’t need to be par-boiled, stuffed and then roasted like the traditional recipe.
Roasted Artichoke Ingredients
- Artichokes: You’ll need four regular sized fresh artichokes. Canned or jarred artichokes won’t work for this recipe. The best time to find artichokes in the United States is in the spring. This is when they are in season.
- Garlic: Stuff one or two fresh garlic cloves into the center of the artichoke. Once roasted the garlic will become tender. I like to mash the garlic with oil or butter to create a dipping sauce for the roasted artichokes.
- Lemon: Rubbing the outside of the artichokes with lemon after you slice off the stem and top 1/3rd of the leaves will keep it from oxidizing. (Oxidization is what occurs when vegetables and fruits are cut and exposed to the air. The severed cells of the cut edges release enzymes causing the color and taste of the produce to change). Make sure to have fresh lemon’s on hand for this recipe Lemon juice from a bottle just won’t due!
- Sage: Adding a dried sage leaf on top of the artichoke before you wrap it in the foil gives it a slightly sweet and pine like flavor. Sage is commonly used in Mediterranean cuisine.
- Oil or Butter: You need to use some kind of fat to coat the outside of the artichokes before you cook them to keep them from drying out. If you want to make this recipe vegan you can use olive oil. Just don’t heat your oven above 390 degrees after olive oil is heated past this point it becomes a carcinogen.
How to Make My Roasted Artichoke Recipe
Step 1: Pre-heat your oven. While the oven heats up you can prep your artichokes for roasting by slicing off the stem and the top 1/3rd of the leaves. Check the image below to see how this should look. Then rub the cut edges with a lemon wedge and butter or oil. Stuff one or two garlic cloves into the middle of the artichoke. Place a sage leaf across the top and wrap them individually in aluminum foil.
Step 2: Place the artichokes in the oven for two hours on the middle rack. After two hours has passed remove them from the oven and let them cool for 20 minutes before you open the foil.
Step 3: Make the Dip. Pop the garlic out of the artichoke centers and mash with melted butter and olive oil. Season generously with salt and pepper.
How to Eat This Roasted Artichoke Recipe
- Pull off one leaf of the artichoke at a time. Dip into the sauce and put it into your mouth, using your teeth to pull off the pulp.
- Don’t eat the choke. The choke is the part of the artichoke heart. It has prickly fibers that look like hair. You can choke on them. So don’t do it.
- Eat the heart. The heart of the roasted artichoke is the best part. It’s the part right above the stem that is left after you’ve pulled off all the leaves. Slice it with a spoon and enjoy!
For a detailed guide on how to prep and eat artichokes check out this post.
Other Dinner Recipes to Try
- 15 Vegan Grain Free Dinner Recipes
- Stuffed Spaghetti Squash with Manchengo and Roasted Brussels sprouts
- Sweet Potato and Black Bean Tacos
Tried this Recipe?
I’d love to hear from you! tag me on instagram with #eatingworks hashtag. Follow me on Instagram. Like us and share your creations with me on my Facebook Page or my Facebook Group!
Roasted Artichokes Stuffed with Garlic and Sage
- 4 Large Artichokes stems and top 1/3rd portion removed
- 4 Cloves Garlic peeled
- 1 Lemon cut in half
- Dried or fresh Sage leaves optional
- 1 T Butter or Olive Oil extra virgin
- Preheat oven to 400 degrees. Slice off the stem and top 1/3rd of the artichoke. Immediately rub the choke all over with lemon and oil.
- Next, press the garlic clove into the center the artichoke, season with salt and pepper. Place sage on the top and wrap in tinfoil.
- Place the artichokes in the oven, stem side down for two hours.
- Remove them from the oven and let cool for 20 minutes.
- For the dipping sauce (optional): Remove the garlic clove from the artichoke, combine with sage, left over lemon juice, olive oil or unsalted organic butter.
For the Dipping Sauce
- Take the garlic out of each artichoke. Mash with a fork and add lemon, butter salt and pepper. Dip and enjoy
- Note on Oil: I would recommend using clarified butter or ghee since we are roasting these artichokes at high temperatures and olive oil has a low smoke point. You can also use safflower oil or coconut oil.
- If you want a faster cook time use baby artichokes instead, they only need 1 hour to roast. The small artichokes are also nice because they don’t have a “choke” which makes them easier for kids to eat.
- When you get to the choke, scrape it out with a spoon before eating the heart of the artichoke
- Artichoke Heart -This is the meatiest and largest edible part of the plant connected to the stem. *Choke - the fuzzy prickly part of the artichoke located beneath the leaves at the core and it is inedible