How to Cook Artichokes

With a few simple snips and a spin in the oven, this simple method shows you how to cook artichokes to pure, roasty perfection.

Roasted Artichokes; Artichokes; Artichoke

They’re a star in your favorite game-day dip, a satisfying addition to creamy pasta and a happy toss-in with a crunchy salad. But artichokes are so naturally delicious on their own, all they need is a little roast and maybe a fun dipper and you can enjoy them in their (mostly) natural state.

Artichokes are actually part of the thistle family, and while they may seem a little intimidating to eat in their whole spiky-leafed form, they’re are actually pretty simple to prepare—and so fun to eat! Learn how to make and enjoy roasted artichokes with the simple steps below.

How to Cook Artichokes

Here’s what you’ll need for the artichokes:

  • 4 medium artichokes
  • 1/2 medium lemon
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. olive oil

And for a creamy, lemony aioli dipper:

  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1/2 tsp. minced garlic
  • 1/4 tsp. grated lemon zest
  • Dash pepper

The Foolproof Method:

You’re a few simple steps away from the roasty, aioli-dipped artichoke perfection. Here’s how it’s done.

Cutting artichoke

Step 1: Cut the Tops 

Preheat your oven to 400°. Using a sharp chef’s knife, carefully cut one inch from the top of each artichoke.

Snipping artichoke leaves

Step 2: Trim the Leaves

Using a pair of kitchen scissors, snip off the sharp, pointy tips of the outer leaves.

Snip artichoke leaves

Step 3: Scrape and Prep 

Cut each artichoke lengthwise in half. Carefully scrape and remove the fuzzy center of each of the artichokes. Rub the lemon over the cut sides of the artichokes, then sprinkle all over with salt and pepper.

Bake artichokes

Step 4: Cover and Bake 

Drizzle oil in a 15x10x1-in. baking pan. Place the artichokes in the pan, heart side down. Sprinkle the outsides of the artichokes with lemon juice. Cover the pan with foil, and bake on a lower rack until a center leaf pulls out easily, which should be around 50-55 minutes.

Making lemon aioli

Step 5: Serve and Dip 

Mix all the aioli ingredients until well combined, and refrigerate until serving.

How to Eat a Roasted Artichoke

Once it’s time to eat your roasted artichokes, you might be a little intimidated. What do you do with the leaves? (Please, please don’t swallow them whole!) How do you get to the heart? Here’s the best way to enjoy every petal and beyond:

  • Pull off the outer leaves of the artichoke one at a time.
  • Dip the petal’s base in aioli (melted butter tastes delicious with them too!). Pull the petal through your teeth to remove the soft, meaty portion, and enjoy. Discard the remaining petal; repeat until you’ve gone through all the leaves.
  • The bottom part of the artichoke is known as the heart—and it’s entirely edible. Simply scoop it out whole and dip in aioli to enjoy.

Whether you love them whole and roasty, or as a delicious addition to pizza, dip, or salads, try these incredible artichoke recipes for any meal of the day.

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Rachel Seis
As deputy editor for Taste of Home magazine, Rachel has her hand in everything you see from cover to cover, from writing and editing articles to taste-testing recipes to ensuring every issue is packed with fun and fabulous content. She'll roll up her sleeves to try any new recipe in the kitchen—from spicy Thai dishes (her favorite!) to classic Southern comfort food (OK...also her favorite). When she's not busy thinking of her next meal, Rachel can be found practicing yoga, going for a run, exploring National Parks and traveling to new-to-her cities across the country.