How to Roast an Artichoke

Roasting is not the most common way to prepare artichokes, but it is a good way to enjoy them.

Roasting artichokes results in a rich, satisfying vegetable dish. While the usual preparation of artichokes involves boiling or steaming and then scraping the meat off the leaves with the teeth, roasting an artichoke softens each part of the vegetable, making nearly all of it edible. Baby artichokes work best for roasting because the inner choke is edible. When using full-sized artichokes, remove the choke before eating.

Things You'll Need

• Artichoke(s)
• Knife
• Roasting pan
• Aluminum foil
• 1/4 cup olive oil
• 1 lemon, sliced thin (optional)
• Salt and pepper (optional)

Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2. Rinse artichoke.

3. Cut off the top 1/3 of the artichoke (the leaf end).

4. Cut off the stem, if desired. The stem is edible, particularly in baby artichokes.

5. Remove the outer layers of leaves until you reach the pale, yellow layers.

6. Cut artichoke in fourths, lengthwise. If using a full-sized artichoke, scoop out the choke. This includes the fuzzy part and the purple leaves.

7. Place fourths into roasting pan and toss with olive oil. If using, add lemon slices, salt and pepper.

8. Cover roasting pan with aluminum foil. Roast for 20 minutes. Remove foil, stir the pieces and continue to roast, uncovered, for 15 minutes longer or until browned.

References

• Recipe tips: Artichokes: Roasting