Roasted Artichokes with lemon shallot butter make for a crowd-pleasing side dish. Easy to prepare with minimal ingredients, these roasted artichokes are a great accompaniment to any weeknight meal or ideal for your next dinner party. You can easily make the lemon shallot butter a few days in advance and store it in the fridge until you are ready to serve the artichokes. Though hide it well as it may go missing!
We often eat these roasted artichokes alongside these Heart Shaped Meat Pies or these Mini Mummy Meatzas.
If you are looking for more low carb side dishes try these Low Carb Mashed “Potato” Alternative, Brussels Sprouts With Chestnuts and Bacon or these Crispy Savory Cauliflower Steaks.
Why You’ll Love This Recipe For Roasted Artichokes
This recipe for roasted artichokes come together in minutes for a satisfying and tasty side dish.
Ingredients To Make Artichokes
- Artichokes – I used 3 medium sized artichokes.
- Lemons – I used 2 large lemons, juiced.
- Olive oil or melted grass fed butter.
- Garlic – I used 6 garlic cloves, minced.
- Herbs: I used fresh rosemary and thyme.
- Sea salt
- Freshly ground black pepper
Lemon Shallot Butter:
- Grass fed butter melted – I used 1/2 cup of unsalted butter.
- Parsley – I used one tablespoon or fresh parsley.
- Shallot – I used one tablespoon of a shallot, minced.
- Lemon zest
- Sea salt
- Freshly ground black pepper
Equipment
- Knife
- Zester
- Juicer
- Baking sheet
- Pastry brush
How To Make Roasted Artichokes
- Preheat oven to 400°F.
- Using a knife, cut off the artichoke stems leaving about 1/2” of the stem. Cut off the top 1” of the artichoke leaves to remove any sharp thorns. Remove and discard any small leaves toward the bottom of the artichokes near the stems. Rinse the artichokes with water.
- Cut the artichokes in half vertically. Make a cut above the heart and then using a spoon, scoop out the fuzzy “choke” in the middle of the artichoke. Rub the entire surface of each artichoke half, with lemon juice to prevent browning.
- Place the artichoke halves on a baking sheet lined with parchment paper, cut-side up. Brush the cut sides of the artichokes evenly with olive oil or butter. Fill the cavities evenly with minced garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.
- Flip the artichokes over so that they are cut-side down. Brush the tops of the artichokes with olive oil, and season with salt and pepper.
- Cover the whole sheet pan tightly with foil so that the artichokes steam in the oven.
- Bake for 30 -45 minutes or until the artichokes are tender and the leaves pull off easily. Large artichokes may need more time.
- Remove tender artichokes from the oven and drizzle with remaining lemon juice.
- Serve the roasted artichokes warm with your favorite dipping sauce. We like to use my homemade garlic aioli as a dipping sauce!
Lemon Shallot Butter:
- Mix all ingredients together in a jar or small bowl, so good!
Storage
These roasted artichokes will keep for a few days in the fridge though they won’t have the same texture so I suggest you only make what you think you’ll eat. I do not recommend freezing these artichokes.
Pro Tips
- Make sure to rinse the artichokes well to remove any grit.
- Try to buy artichokes that are close in size so they roast at the same pace.
FAQs
Can I make a vegan or non-dairy butter for the artichokes?
If you do not consume dairy you can use a non-dairy butter to make the shallot butter.
Can you eat the leaves of the artichoke?
Yes, you can pretty much eat the whole artichoke, stem and leaves.
Did you make this recipe? If you did, please tag me and share on Instagram!
Roasted Artichokes
Equipment
Ingredients
- 3 medium artichokes
- 2 large lemons juiced
- 2 tbsp olive oil or melted grass fed butter
- 6 cloves garlic minced
- fresh rosemary
- fresh thyme
- sea salt
- freshly ground black pepper
Lemon Shallot Butter:
- 1/2 cup grass fed butter melted
- 1 tbsp fresh parsley chopped
- 1 tbsp shallot minced
- 1 tsp lemon zest
- sea salt
- freshly ground black pepper
Instructions
- Preheat oven to 400°F.
- Using a knife, cut off the artichoke stems leaving about 1/2” of stem. Cut off the top 1” of the artichoke leaves to remove any sharp thorns. Remove and discard any small leaves toward the bottom of the artichokes near the stems. Rinse the artichokes with water.
- Cut the artichokes in half vertically. Make a cut above the heart and then using a spoon, scoop out the fuzzy “choke” in the middle of the artichoke. Rub the entire surface of each artichoke half, with lemon juice to prevent browning.
- Place the artichoke halves on a baking sheet lined with parchment paper, cut-side up. Brush the cut sides of the artichokes evenly with olive oil or butter. Fill the cavities evenly with minced garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.
- Flip the artichokes over so that they are cut-side down. Brush the tops of the artichokes with olive oil, and season with salt and pepper.
- Cover the whole sheet pan tightly with foil so that the artichokes steam in the oven. Bake for 30 -45 minutes or until the artichokes are tender and the leaves pull off easily.. Large artichokes may need more time.
- Remove tender artichokes from the oven and drizzle with remaining lemon juice.
- Serve the roasted artichokes warm with your favorite dipping sauce. We like to use my homemade garlic aioli as a dipping sauce!
Lemon Shallot Butter:
- Mix all ingredients together in a jar or small bowl, so good!