Roasted artichokes are one of those vegetables that reward a little patience. They’re not rushed food. From trimming the leaves to pulling away tender pieces after roasting, eating an artichoke slows you down in the best way. The oven transforms them, softening the heart and crisping the edges, while their natural flavor deepens.
Artichokes have long been part of Mediterranean cooking, enjoyed simply with olive oil and lemon. They’re often shared, placed in the center of the table, and eaten piece by piece. It’s a vegetable that invites conversation and care.
In the Let’s Veg lifestyle, roasted artichokes represent attention and intention. They remind us that vegetables can be an experience not just something on the plate, but something to engage with. When cooked simply, artichokes offer richness, texture, and a sense of occasion.
Roasted Artichokes
Ingredients
Equipment
Cooking Instructions
- Preheat oven to 425°F (220°C).
- Trim stems and top 1 inch from each artichoke.
- Remove tough outer leaves.
- Cut artichokes in half and scoop out the fuzzy choke.
- Season
- Rub cut sides with lemon to prevent browning.
- Place artichokes on a baking sheet, cut-side up.
- Drizzle with olive oil, sprinkle with salt and pepper, and add garlic slices.
- Cover loosely with foil and roast 25 minutes.
- Remove foil and continue roasting 15-20 minutes, until tender and lightly browned.
- Finish with lemon juice, parsley, or cheese if using.
- Serve warm.