How to Cook Artichokes
Updated: Jul. 11, 2022With a few simple snips and a spin in the oven, this simple method shows you how to cook artichokes to pure, roasty perfection.
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.
Step 1: Cut the TopsÂ
Preheat your oven to 400°. Using a sharp chef’s knife, carefully cut one inch from the top of each artichoke.
Step 2: Trim the Leaves
Using a pair of kitchen scissors, snip off the sharp, pointy tips of the outer leaves.
Step 3: Scrape and PrepÂ
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.
Step 4: Cover and BakeÂ
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.
Step 5: Serve and DipÂ
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.
Keep lovin' on artichokes with these recipes
Super Italian Chopped SaladAntipasto ingredients are sliced and diced to make this substantial salad. I like to buy sliced meat from the deli and chop it all so we can get a bit of everything in each bite. —Kim Molina, Duarte, California
Artichoke and Onion FrittataFresh flavors make this pretty egg bake a perfect entree for a special-occasion brunch or a light luncheon. —Joyce Moynihan, Lakeville, Minnesota
Lemon Artichoke Romaine SaladI created this dish when I was trying to duplicate a very lemony Caesar salad. I think my version is not only delicious but more healthful, too! —Kathy Armstrong, Post Falls, Idaho
Artichoke Steak WrapsThis simple, fast and flavorful dish is one the whole family loves. It's surprisingly easy to make, and you can broil the steak if you don't want to venture outside.—Greg Fontenot, The Woodlands, Texas
Mediterranean Shrimp Orzo SaladLoaded with veggies and shrimp, this crowd pleaser is a tasty change from standard pasta salads. —Ginger Johnson, Pottstown, Pennsylvania
Artichoke ChickenRosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone—especially my family! —Ruth Stenson, Santa Ana, California
Artichoke and Potato FrittataThis potato frittata is a delicious brunch dish, but it’s hearty enough for a weeknight dinner, too. If you like Greek or Mediterranean cuisine, you’ll want to add this to your keeper files. —Sarah Newman, Harvest, Alabama
Mediterranean TilapiaI recently became a fan of tilapia. The mild taste makes it easy to top with our favorite ingredients. And it’s low in calories and fat. What’s not to love? —Robin Brenneman, Hilliard, Ohio
Greek Potato CasseroleThe crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. You can loosen the mixture with a few tablespoons of milk if necessary. —Cheryl Woodson, Liberty, Missouri
Pimiento Cheese-Stuffed Artichoke BottomsWhen your friends take a look at this pretty appetizer, they'll know they're at a fantastic party. There's nothing better than nibbling on one of these comforting snacks while watching fall football. They are cheesy, bacony and superb. —Elizabeth Bennett, Mill Creek, Washington
Artichoke Caprese PlatterI dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
Artichoke & Spinach Dip PizzaWhen I have garlic oil in my pantry, I swap it for regular olive oil. The garlic adds a little something without being overpowering. —Shelly Bevington, Hermiston, Oregon
Artichoke Egg CasseroleThis is a great recipe for a brunch. I serve it with fresh stir-fried asparagus, a fruit salad and croissants. —Marilyn Moores, Indianapolis, Indiana
Italian Sausage with Artichokes and FetaTo impress the guests, we serve Italian sausage and artichoke hearts with pasta. It tastes like a gourmet masterpiece and also works with rice or potatoes. —Aysha Schurman, Ammon, Idaho
Cioppino-Mixed Green SaladLiving in California, the "salad bowl" of the United States, I’m inspired to cook nutritious meals like cioppino. Whenever my friends and I get together, this salad—a spin on the classic seafood stew—is the top request. —Cleo Gonske, Redding, California
Spinach and Artichoke PizzaMy from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you want to include meat. —Raymonde Bourgeois, Swastika, Ontario
Parmesan Chicken with Artichoke HeartsI've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington
Originally Published: March 30, 2018
