How to Cook Artichokes
Updated: Mar. 30, 2018With 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
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Artichoke & Spinach Dip Pizza
When I'm making this pizza and I have garlic oil in my pantry, I swap it for regular oil. It adds a little something without overpowering the toppings. —Shelly Bevington, Hermiston, Oregon
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
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
Artichoke & Lemon Pasta
While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. —Peter Halferty, Corpus Christi, Texas
Artichoke Tomato Bisque
Tomatoes and roasted sweet red pepper pair up to create a fabulous base for this herb cream soup. Serve it as a first course at dinner parties and you'll be amazed at the compliments you receive. —Doty Emory, Jasper, Georgia
Artichoke Beef Steaks
Light green artichokes and vibrant pimientos dress up these delicious steaks. If weather permits, grill the steaks outside and prepare the topping in a skillet as directed. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Lemony Bacon-Artichoke Dip
Move over, spinach-artichoke dip—bacon adds much more flavor. You might want to double the recipe because there are never any leftovers. —Heidi Jobe, Carrollton, Georgia
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
Chicken Spinach Dip Bread Bowls
My family loves artichoke spinach dip, so I thought I could turn this popular appetizer into a chicken entree. The sourdough bowl makes a fun presentation. I love that with this recipe I can make one for dinner and wrap one for the freezer! —Merry Graham, Newhall, California
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
Mediterranean Turkey Potpies
Your clan will love these wonderful, stick-to-the-ribs potpies with a Mediterranean twist. I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! —Marie Rizzio, Interlochen, Michigan
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 Cod with Sun-Dried Tomatoes
Cod is a great break from heavier dishes. I like to serve it over a bed of greens, or with pasta or quinoa. A squeeze of lemon gives it another layer of freshness. —Hiroko Miles, El Dorado Hills, California
Artichoke Chicken Pasta
Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. —Cathy Dick, Roanoke, Virginia
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
Grilled Greek Pita Pizzas
This easy flatbread pizza captures classic Mediterranean flavors in every bite. It works equally well as a speedy main dish or an appetizer. —Kristen Heigl, Staten Island, New York
Sun-Dried Tomato Spinach-Artichoke Dip
Fresh veggies and crackers will disappear quickly when they're next to this cheesy slow-cooked dip. With smoked Gouda, it has an extra level of flavor that keeps everyone guessing. —Katie Stanczak, Hoover, Alabama
Tomato-Artichoke Tilapia
My mom and I really like tomatoes, capers and artichokes, so I used them together in this one-pan meal. The best part is that, on a busy night, all of the ingredients are ready and waiting in your pantry or freezer. —Denise Klibert, Shreveport, Louisiana
Parmesan Artichoke Soup
This unique cream soup has a splendid flavor combination of artichokes, sun-dried tomatoes and Parmesan cheese. —Malee Jergensen, Murray, Utah
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 version is the top request. —Cleo Gonske, Redding, California
Artichoke Mushroom Caps
These crumb-topped appetizers never last long at parties. The rich filling of cream cheese, artichoke hearts, Parmesan cheese and green onion is terrific. You can broil them in your oven to enjoy any time of year. —Ruth Lewis, West Newton, Pennsylvania
Caesar Salmon with Roasted Tomatoes & Artichokes
This recipe is my "go to" recipe for quick dinners, family or guests. It's colorful, healthy, easy to prepare and absolutely delicious. The best part is it only calls for five ingredients! —Mary Hawkes, Prescott, Arizona
Antipasto Braid
We're fans of Mediterranean food, so this play on antipasto is a favorite in my family. Meat and cheese make it a nice, hearty appetizer. —Patricia Harmon, Baden, Pennsylvania
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
Mediterranean Chicken in Creamy Herb Sauce
Just because it's a weeknight does not mean that you can't have a delightful dinner. The aroma of the fresh herbs simmering in a creamy sauce combined with the chicken thighs make this easy entree is perfect supper for any night of the week. —Judy Armstrong, Prairieville, Louisiana
Pepperoni-Artichoke Pasta Salad
Everyone loves a good pasta salad, and this one will make ’em feel like you fussed. Convenient store-bought dressing, artichoke hearts, olives, pepperoni and mozzarella cubes give it extra flavor and flair. mdash;Clara Coulson Minney, Washington Court House, Ohio
Italian Fresh Vegetable Salad
Garden-fresh veggies are a hit at community potlucks. I carry the dressing in a mason jar to add just before serving. — Jeanette Hildebrand, Stafford, Kansas
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, MontanaPopular Videos
Originally Published: March 30, 2018
