Baked Artichoke is one of the easiest side dishes and ways to get your veggies in! These roasted artichoke are so delicious on it’s own or tossed into a salad. It’s not only delicious, but a good source of fiber, Vitamin C and Vitamin K!
I realized that I share a lot of my favorite pastas, chicken dishes and baked goods with you, but not near enough of my favorite vegetables. I promise I don’t just eat breads! In fact, these roasted artichoke are just as amazing! I eat them like candy!
I’ve made roasted baby carrots, roasted mushrooms, Italian vegetables and roasted sweet potatoes just to name a few of our favorite sides! Like my other recipes, my vegetable side dishes are quick and easy. My Baked Artichoke recipe is no exception.
I’m always trying to sneak my veggies in in ways I enjoy. One of my favorite local restaurants, Katie’s, has an artichoke salad that I crave. The oven roasted artichoke is so easy to make we’ve been enjoying it as a side dish at home.
It’s the perfect accompaniment to chicken, pasta like Lemon Spaghetti, salads and more!
With a bite, you’d never know how easy this Baked Artichoke dish is. They’re incredible. Using drained canned artichokes you just drizzle with oil, sprinkle with fresh cracked pepper and roast!
It’s a dish anyone can make yet it feels so special. As you can see, roasting them makes them so tender!
Artichoke vegetable is an excellent source of fiber, Vitamin C and Vitamin K, so it’s a dish you can feel good about, too! Of course this easy recipe is dairy free, but you can mix it up with a little fresh grated parmesan, too!
Table of Contents
Baked Artichoke Ingredients
- Artichoke Hearts – Easier than roasting whole artichokes.
- Olive Oil – A good quality olive oil gives them a buttery melt-in-your-mouth flavor that will make you forget you’re eating veggies! You can also use melted butter if you prefer.
- Salt and Pepper T0 season. I like to use fresh cracked salt and pepper for nice, thick flakes.
Variations
- Sprinkle on dried herbs
- Squeeze a little fresh lemon juice over them just before baking
- Sprinkle with minced garlic before baking
- Garnish with fresh shredded parmesan after baking
How to Make Roasted Artichokes
- Prep – Line a baking sheet with parchment paper. This makes cleanup a breeze!
- Add artichokes to the baking sheet.
- Drizzle or brush with olive oil or (butter) and season with salt and pepper.
- Roast! Bake, flip and bake until caramelized.
Dipping Sauces
These are amazing on their own, but who can resist a little aioli?
- Pesto Aioli
- Truffle Aioli
- Chipotle Aioli
- Lemon Aioli
What to Eat Baked Artichoke With
- Baked Chicken Breast
- White Wine Sauce for Pasta
- Barefoot Contessa Marinated Steak
- Red Wine Sauce for Steak
- Salad – amazing on a bed of arugula with pine nuts, goat cheese and White Balsamic Vinaigrette
This recipe serves just 2, but is easily doubled, tripled or quadrupled.
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Baked Artichoke
Ingredients
- 14 ounce artichoke hearts drained
- 3 tablespoon olive oil can susbtitute melted butter
- pepper fresh cracked
- salt fresh cracked
Instructions
- Preheat oven to 450℉
- Place artichokes on baking sheet.
- Drizzle with olive oil.
- Top with salt and pepper.
- Bake 6 minutes, turn and bake an additional 6-8 minutes until caramelized.
Notes
Variations
- Sprinkle on dried herbs
- Squeeze a little fresh lemon juice over them just before baking
- Sprinkle with minced garlic before baking
- Garnish with fresh shredded parmesan after baking
Dipping Sauces
These are amazing on their own, but who can resist a little aioli?- Pesto Aioli
- Truffle Aioli
- Chipotle Aioli
- Lemon Aioli
do you just cook the hearts or the whole artichoke?
I like to just do the hearts.
I love how simple and fresh this recipe is. Thank you!
Thank you, Sandy!
Artichoke is one of my favorites and this sounds so good I can’t even handle it!
I love this baked artichoke recipe, it’s a weekly favorite!
These are so good. LOVE artichokes!
These are amazing and so flavorful!