Best 20 Artichokes Roasted Recipes

SIMPLY ROASTED ARTICHOKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place artichokes stem-side down in a bowl and drizzle with lemon juice.
• Slightly separate the artichoke leaves with your hands.
• Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
• Drizzle each artichoke with olive oil.
• Press 1 clove of garlic into the center of each artichoke and season with salt.
• Tightly wrap each artichoke twice with heavy-duty aluminum foil.
• Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes

ROASTED POTATOES AND ARTICHOKES

Steps:

• Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.

ROASTED BABY ARTICHOKES

Steps:

• Preheat the oven to 400 degrees F.
• Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
• Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
• To serve, top with the cheese and garnish with the parsley.

ROASTED ARTICHOKES WITH LEMON AIOLI

Steps:

• Preheat oven to 400°. Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes. , Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes., Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.

OVEN ROASTED ARTICHOKES

Steps:

• Preheat oven to 375 degrees F. To prepare the artichokes, trim each stem to less than 2 inches in length. Slice off the tips of the artichoke and snip the thorny tips with some kitchen shears. Slice the artichoke in half lengthwise and then remove and discard the "choke" (white fibrous hairs and inner purple leaves) with a small knife.
• Lay out 8 squares of Reynolds Wrap® Aluminum Foil. Place 1 artichoke half in the center of each foil square. In a bowl, combine the olive oil, butter and lemon juice. Drizzle over the face-up artichoke halves, taking care to get the mixture in between the leaves. Flip the artichoke so it's cut side down on the foil. Bring up foil sides. Double fold top and ends to seal packet snugly around the artichoke. Roast on a baking sheet until the stems are fork-tender, about 40 minutes.
• As the artichokes roast, combine the mayonnaise, garlic, black pepper, chipotle powder and cheese; set aside.
• Open foil surrounding artichokes carefully by cutting along top with a sharp knife, allowing steam to escape. Using tongs, flip the artichoke face up. Scoop the mayo mixture into the divot made by removing the "choke" and spread with a spoon to extend beyond the divot. Turn oven temperature to broil. Leaving the foil open, broil until the mayo mixture is browned, 4-5 minutes.
• To eat, remove the leaves from the outer part of the artichoke, dip in the mayo mixture and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!

PAN-ROASTED BABY ARTICHOKES

Steps:

• Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
• In a wide, heavy, nonaluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
• Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature.

ARTICHOKES WITH ROASTED GARLIC AIOLI

Steps:

• To make the aioli: Beat the yolk with the vinegar and mustard in a bowl. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season the aioli with salt, pepper, and lemon juice, to taste.
• To prepare the artichokes: Trim the artichokes, rubbing with lemon as you go, until you are down to the core with a bit of stem attached. Halve. While you're trimming, bring a pot of water to the boil. Squeeze the juice of a lemon into it and salt it. Drop in the artichokes and cook until tender, about 10 minutes, depending on the size. Drain, and pat dry. Heat the olive oil in a skillet and brown the artichokes on all sides. Transfer to paper towel to drain. Serve with the aioli.

OVEN-ROASTED JERUSALEM ARTICHOKES

Steps:

• Preheat the oven at 350 degrees F. Cut the artichokes in half. In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

FIRE ROASTED ARTICHOKES WITH HERB AIOLI

Steps:

• Mix the garlic, shallot, olive oil, balsamic vinegar, basil or cilantro, salt, and pepper together in a large bowl. Place the steamed artichokes in the mixture and marinate for 15 to 20 minutes.
• To make the aioli: combine bread crumbs, white wine vinegar, garlic, salt, and egg yolks in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion. Add white pepper and hot sauce, to taste. Add fresh basil or cilantro and pulse to combine.
• Preheat a grill.
• Remove the artichokes from the marinade and place on char-broiler or barbecue fire with the leaves of the artichoke up. Cook for 4 to 6 minutes depending on fire temperature. Remove from fire and garnish with herb aioli and caviar of choice.

ROASTED ARTICHOKES WITH ANCHOVY MAYONNAISE

Steps:

• Prepare the artichokes: Fill a large bowl with cold water. Cut the lemon into quarters, and squeeze the juice from each quarter into the water. (This acidulated water will keep the artichokes from discoloring.)
• Snap off a few of the tough outer leaves (bracts) near the stem of each artichoke. Cut each artichoke in half from top to bottom, and lay the halves cut-side down on a cutting board.
• Using a sharp vegetable peeler and working one half at a time, trim the rough edges and the stems. Cut 1/4 inch from the bottom of the stem and 1/2 inch from the top of each half. Turn the halves over and use a teaspoon or melon baller to remove the hairy "choke." Place trimmed artichoke halves in the lemon water. Leave them in the lemon water until ready to cook.
• Heat oven to 425 degrees. Bring a large pot of well-salted water to a boil. Add drained artichoke halves and simmer for 10 minutes. Remove and place artichoke halves cut-side up in a stainless steel roasting pan or ceramic baking dish, in one layer.
• Tuck thyme sprigs under artichokes, and sprinkle artichokes with salt and pepper. Drizzle generously with olive oil, about 1 1/2 teaspoons per halved artichoke. Bake, uncovered and brushing with oil from the pan occasionally, until nicely browned, 30 to 40 minutes.
• As artichokes roast, make the anchovy mayonnaise: Put mayonnaise in a bowl and stir in chopped anchovies and capers, lemon zest and juice, garlic, cayenne and a little salt and pepper. Let sit for 5 minutes, then taste and adjust seasoning.
• When artichokes are ready, transfer to a serving platter or individual plates. Brush lightly with oil from the pan. Sprinkle with parsley and serve anchovy mayonnaise and lemon wedges, if you like, on the side.

FIRE ROASTED ARTICHOKES WITH HERB AIOLI

Steps:

• Mix the garlic, scallion, olive oil, balsamic vinegar, basil or cilantro, salt, and pepper together in a large bowl. Place the steamed artichokes in the mixture and marinate for 15 to 20 minutes.
• To make the aioli:.
• Combine the bread crumbs, red wine vinegar, garlic, salt, and egg yolks in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion. Add pepper and hot sauce, to taste. Add fresh basil or cilantro and pulse to combine.
• Preheat a grill.
• Remove the artichokes from the marinade and place on char-broiler or barbecue fire with the leaves of the artichoke up. Cook for 4 to 6 minutes depending on fire temperature.
• Remove from fire and garnish with herb aioli. Enjoy!

ROASTED FLOUNDER AND ARTICHOKES

Steps:

• Spread onions in an even layer in a 13 x 9-inch baking pan and drizzle oil over top; stir to coat; roast at 400F 30-35 minutes until golden.
• In the meantime, mix together parsley, orange zest and garlic and set aside.
• Remove onion pan from oven to a heatproof surface and stir in artichokes and tomatoes.
• Push vegetables aside, place fish fillets on bottom of pan and spoon vegetables over fish; sprinkle with parsley mixture.
• Roast 5-15 minutes at 400F (depending on thickness of fillets) until fish is opague in center.

TORTELLINI SALAD WITH SHRIMP, ARTICHOKES, AND ROASTED PEPPERS

Steps:

• In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
• In a large bowl, combine all other ingredients. Add dressing and toss.
• Serve chilled or at room temperature.

CHICKEN AND MIXED VEGETABLE QUESADILLAS WITH ARTICHOKES, MUSHROOMS, AND ROASTED RED PEPPERS

Steps:

• Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds.
• Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.

ROASTED ARTICHOKES

Steps:

• Rinse artichokes.
• Cut off 1/4 of the artichoke and trim leaf tips. Cut in half.
• Mix all ingredients and pour over chokes.
• Cook in 400 degree oven until done. I don't wrap in foil, but see that reviewers have and I'm sure it speeds up the cooking time. Cooking time really varies. It depends on the size and age of the artichoke. You just have to check. I usually serve these at room temp with a mayo-curry sauce.

ROASTED ASPARAGUS AND BABY ARTICHOKES WITH LEMON-OREGANO AIOLI

Steps:

• For aioli:
• Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in small bowl to blend. Season aioli to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
• For artichokes and asparagus:
• Bring large saucepan of salted water to boil. Fill large bowl with cold water; squeeze juice from lemon halves into water. Working with 1 artichoke at a time, pull off all dark green outer leaves until only tender inner yellow leaves remain. Cut off top 1 inch from artichoke. Cut off stem and trim around stem base of artichoke. Cut artichoke lengthwise in half and immediately drop into lemon water to prevent discoloration. Repeat with remaining artichokes.
• Drain artichokes, then add to saucepan of boiling salted water and blanch 3 minutes. Drain again. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat oven to 425°F. Line 2 rimmed baking sheets with foil. Place artichokes on 1 prepared baking sheet. Drizzle 1 tablespoon oil over; sprinkle with salt and pepper and toss to coat. Spread in even layer on sheet. Place asparagus spears on second baking sheet. Drizzle remaining 2 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Spread in even layer on sheet. Roast asparagus and artichokes until tender, about 8 minutes for asparagus and about 15 minutes for artichokes. Arrange artichokes and asparagus on platter. Place bowl of aioli in center for dipping and serve.

PAN-ROASTED STRIPED BASS WITH ROASTED ARTICHOKES, MUSHROOMS, AND TOMATO MARMALADE

Steps:

• Preheat oven to 400 degrees.
• Place artichokes in a large bowl. Drizzle with 2 tablespoons olive oil and season with salt, pepper, and thyme; toss to combine. Transfer to a rimmed baking sheet and roast until tender, 12 to 15 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a medium heavy-bottomed skillet over medium heat. Add mushrooms and cook, shaking pan, until mushrooms are golden, 2 to 3 minutes. Season with salt and pepper. Transfer to a large bowl and set aside.
• Using a sharp knife, slash the skin of each piece of fish a few times. Rub fish with salt, fennel fronds, fennel pollen, and 2 tablespoons olive oil. Heat remaining 1 tablespoon olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add fish, skin-side down. Reduce heat to medium and cook fish 2 to 3 minutes. Transfer skillet to oven and continue cooking until fish is opaque, 5 to 6 minutes more.
• Add artichokes to bowl with mushrooms along with tomatoes and oil from tomato marmalade; toss to combine and season with salt and pepper.
• Divide artichoke mixture between four plates; top with fish. Garnish with arugula and lemon slices; serve immediately.

CHICKEN, ARTICHOKES, ROASTED PEPPERS AND OLIVES

Steps:

• Cook Pasta.
• While pasta cooks.
• Add the pepper to the flour.
• Coat the chicken with the flour and pepper mixture.
• Cook garlic about 2 minutes in oil over medium low heat.
• Add chicken and cook until lightly browned.
• Add the peppers and olives, cook until just heated though.
• Add artichokes with liquid and cooked until everything is heated through.
• Serve over the pasta.

ROASTED SUNCHOKES/ JERUSALEM ARTICHOKES

Steps:

• Preheat oven to 425.
• Pour oil on 2 sheet pans. Place half of the drained chokes on each pan tossing to coat with oil.
• On a wet cutting board place the seeds and chop with a sharp knife. To grind and leave some whole.
• Add remaining ingredients to the seeds, toss to combine.
• Distribute the seeds mixture on the sunchokes.
• Roast for 15 minutes flip roast 15 more minutes. Or until chokes are crisp and tender inside.Just like a roasted potato.
• Garnish with additional seeds and rosemary.

ROASTED POTATOES WITH ARTICHOKES AND FETA

Steps:

• Preheat oven to 425 Farenheit. Spray a baking sheet with cooking spray.
• Combine the potatoes, olive oil, thyme and pepper in a bowl and turn to coat. Pour the potato mixture onto the baking sheet.
• Roast for 25 minutes, stirring occasionally. After the 25 minutes, add the artichokes and onion. Roast for another 20 minutes. Put the potatoes, artichokes and onions into a serving bowl and top with the feta cheese. Serve immediately.