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 Tops
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 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.
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.
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.
Keep lovin' on artichokes with these recipes
Artichoke Spinach Lasagna
Friends of ours served this homey dish when we visited them in Maryland. We just had to get the recipe, and we have since added a few ingredients to make it even tastier. —Carole Rago, Altoona, Pennsylvania
Roasted Smashed Potatoes with Artichokes
I'm not a big fan of artichokes, but they are a nice addition to this roasted smashed potatoes recipe. Keep an eye on the pan while baking; you might need to stir it a couple of times to keep the artichokes from getting too brown and the potatoes from sticking. —Susan Bickta, Kutztown, Pennsylvania
Super Italian Chopped Salad
Antipasto 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 Frittata
Fresh flavors make this pretty egg bake a delightful entree for a special occasion brunch or light luncheon. —Joyce Moynihan, Lakeville, Minnesota
Chicken Caesar Macaroni Salad
Give me a Caesar salad anytime, no matter what form it's in. I like to add some chicken and artichokes to make this Caesar macaroni salad a little more hearty. —Shawn Barto, Palmetto, Florida
Steakhouse Pizza
One of my first jobs was in a restaurant. This steakhouse pizza recipe gives me a chance to celebrate two of my favorite foods. I love the addition of eggs baked onto the pizza for a steak and eggs dish. —Lisa Benoit, Cookeville, Tennessee
Lemon Artichoke Romaine Salad
I 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
Tuna Artichoke Melts
After sampling a similar open-faced sandwich at a restaurant, I created my own version of lemon-seasoned tuna salad with artichoke hearts. Serve these melts on the patio for lunch with a friend. —Evelyn Basinger, Linville, Virginia
Greek Chicken & Rice
A fresh take on comfort food, Greek chicken and rice is my go-to on busy weeknights and when unexpected company stops by. Boost the health benefits and toss in chopped spinach. —Savannah Lay, Baker City, Oregon
Pesto Shrimp and Artichoke Linguine
In our home, holiday indulgence is all about pesto shrimp! This is our go-to dish for both Christmas Eve and Easter brunch. It also makes a wonderful appetizer before a prime rib dinner. For a pop of color, I sometimes add lightly sauteed diced red pepper. —Trisha Kruse, Eagle, Idaho
Artichoke Steak Wraps
This 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
Artichoke Chicken Pesto Pizza
Make pizza night an upscale affair with this fun twist on the traditional pie. A prebaked crust and prepared pesto keep things quick and easy. —Trisha Kruse, Eagle, Idaho
Smoked Salmon Pasta
This pasta originally came to be from the miscellaneous ingredients in my fridge, and depending on whom I'm cooking for, it changes a little each time I make it. The recipe makes enough for a party or for leftovers, which is a bonus because it is excellent the next day whether you serve it cold or reheated. —Jackie Hennon, Boise, Idaho
Three Cheese Artichoke & Spinach Dip
Grated Parm, shredded mozzarella, cream cheese, mayo and butter make this dip as decadent as it gets. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Mediterranean Turkey Panini
Panini are sandwiches that are pressed and toasted. I love making different panini recipes for my fellow teachers and friends. For potlucks, make several and cut them into fourths. The turkey panini sandwiches work well as an appetizer for any occasion. —Martha Muellenberg, Vermillion, South Dakota
Mediterranean Shrimp Orzo Salad
This pretty crowd-pleaser always stands out on the buffet table. With plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change of pace from pasta salads. I serve it with a from-scratch vinaigrette. —Ginger Johnson, Pottstown, Pennsylvania
Artichoke Chicken
Rosemary, 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 Frittata
This 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
Chicken Salad Caprese
This unique, flavorful salad and bread combo will get rave reviews—guaranteed. —Frances Pietsch, Flower Mound, Texas
Artichoke Spread with Garlic Bread
I've tried several different artichoke dip recipes, but this one is the absolute best! I serve it at nearly every family gathering and there are never any leftovers. This is probably my most-requested recipe. —Heidi Iacovetto, Phippsburg, Colorado
Mediterranean Tilapia
I 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 Casserole
The 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
Artichoke & Caper Cream Soup
I adore the flavors of oyster mushrooms, capers and artichokes. So after experimenting with several batches, I came up with this soup. Every year I'm asked to bring it to our office Christmas party.
Florentine Almond Artichoke Mounds
I always enjoyed traditional artichoke-cheese dip, and for a party, I wanted to create a new appetizer that was a spin on that. This original creation is a bit reminiscent of the dip recipe, and works well on a buffet. —Sherry Johnston, Green Cove Springs, Florida
Veggie Nicoise Salad
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish—and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Warm Chicken Tortellini Au Gratin
This is one of my favorite recipes. Pasta from Monday plus roasted chicken from Tuesday equals this delicious dish on Wednesday. It's fast and delicious, and paired with a green salad and toasty bread, you have a meal that's fancy enough for company. —Brenda Cole, Reisterstown, Maryland
Garlic & Herb Artichoke Salmon
If you’re new to cooking fish (or even if you’re a pro), this no-fail salmon recipe is one you have to try. It’s easy enough for everyday, but also wows at dinner parties. —Margee Berry, White Salmon, Washington
Salmon and Artichoke Quiche Squares
Salmon, goat cheese and artichoke hearts make this quiche feel a little fancy and taste extra delicious. Baked in an 11x7-inch dish, it comes together in a snap and makes enough to serve a hungry brunch crowd. —Jeanne Holt, Mendota Heights, Minnesota
Five-Cheese Spinach & Artichoke Dip
Whenever I go to an event, I'm always asked to bring this hot dip. Five types of cheese make it a standout and oh-so delicious. I love its party-ready convenience— I serve it straight from the slow cooker, so set-up and clean-up are a breeze! —Noelle Myers, Grand Forks, North Dakota
Pimiento Cheese-Stuffed Artichoke Bottoms
When 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
Avocado & Artichoke Pasta Salad
A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey
Artichoke Caprese Platter
I 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
Spinach-Artichoke Stuffed Mushrooms
I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It’s an impressive party appetizer yet goes together so easily. —Amy Gaisford, Salt Lake City, Utah
9-Layer Greek Dip
Instead of serving the same taco dip at every family event or potluck, try this light, cool and refreshing Greek dip. It looks and tastes healthy—and it is. —Shawn Barto, Winter Garden, Florida
Broiled Chicken & Artichokes
My wife and I first made this chicken entree as newlyweds, and we have been hooked on it ever since. We make it almost weekly now. It's so simple and affordable, yet delicious and healthy. Can't beat that! —Chris Koon, Midlothian, Virginia
Orzo Vegetable Salad
Heading to a potluck and need something to share? Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. —Terri Crandall, Gardnerville, Nevada
Artichoke & Spinach Dip Pizza
When 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
Creamy Artichoke Dip
My sister Teresa got this recipe from a friend and she passed it along. It's loaded with cheese, artichokes and just the right amount of jalapenos for a crowd-pleasing flavor. —Mary Spencer, Greendale, Wisconsin
Marinated Mushrooms & Artichokes
I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. —Marcia Doyle, Pompano, Florida
Artichoke Egg Casserole
This is a great recipe for a brunch. I serve it with fresh stir-fried asparagus, a fruit salad and croissants. —Marilyn Moores, Indianapolis, Indiana
Artichoke Blue Cheese Fettuccine
Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster. —Jolanthe Erb, Harrisonburg, Virginia
Artichoke Florentine Pasta
Pasta loaded with artichokes and creamy cheese is everything a Sunday dinner should be: rich, tasty and memorable. Add cooked chicken, shrimp or crab if you like. —Nancy Beckman, Helena, Montana
Artichoke Phyllo Cups
I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! —Neel Patel, Champaign, Illinois
Italian Sausage with Artichokes and Feta
To 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 Salad
Living 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 Pizza
My 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 Hearts
I'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
Special Seafood Casserole
I first sampled this casserole at a baby shower and founds myself going back for more! —Angela Schwartz, Marietta, Georgia
Originally Published: March 30, 2018
