Fresh artichokes are easier to cook than you think.

These roasted artichokes are proof of that.

Caitlin Bensel; Food Stylist: Torie Cox

This roasted artichokes recipe is the definition of simple and delicious.

Southern Living Roasted Artichokes on a platter to serve

Credit:Caitlin Bensel; Food Stylist: Torie Cox

It all comes together in a little over an hour.

Serve alongside acharcuterieor cheese board, with hummus and pita chips, or other favoriteparty dips and spreads.

each)fresh artichokes

6Tbsp.extra-virgin olive oil

2garlicheads, halved crosswise

2(5-in.

Southern Living Roasted Artichokes whole artichokes on a cutting board

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Cut 1 of the lemons in half crosswise; set 1 lemon half aside.

Trim bottom 1/2 inch of artichoke stems and top 1/2 inch of artichoke tops.

Remove any small outer leaves around stems.

Southern Living Roasted Artichokes ingredients

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Using a peeler, peel all green skin from stems.

Cut 1 artichoke in half lengthwise; using a spoon, scoop out fuzzy center.

Rub cut side of artichoke with some of the cut lemon half.

Southern Living Roasted Artichokes trimming the tops and bottoms of the artichokes

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Repeat process with remaining artichokes.

Place artichokes, cut side up, on a large rimmed baking sheet.

Cover artichokes with lemon, oil, and seasoning:

Squeeze reserved lemon half over artichokes.

Southern LIving Roasted Artichokes peeling the skin from the stems

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Thinly slice remaining lemon, and place slices on baking sheet with artichokes.

Add garlic and rosemary; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.

Flip artichokes cut side down.

Southern Living Roasted Artichokes removing the choke from the artichoke

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Cover tightly with aluminum foil.

Roast artichokes:

Roast in preheated oven until artichokes are tender, 45 to 55 minutes.

Make sauce:

Squeeze roasted garlic from skins into a small bowl; mash with a fork.

Southern Living Roasted Artichokes placing the trimmed artichokes on a baking sheet

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Stir in mayonnaise, mustard, and remaining 1/2 teaspoon each salt and pepper.

Garnish sauce with additional pepper.

Serve artichokes with sauce.

Southern Living Roasted Artichokes adding aromatics to the tray

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Frequently Asked Questions

The choice between boiling and roasting rests mainly on your preferences.

Boiling can cook artichokes faster, but can also dilute the flavor of the artichokes slightly.

Roasting brings out their natural sweetness and nuttiness, with the high heat creates a crispy exterior.

Southern Living Roasted Artichokes flipping cut side down before roasting

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Roasted Artichokes covering with foil before roasting

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Roasted Artichokes after roasting

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Roasted Artichokes mashing the garlic with a fork

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Roasted Artichokes stirring together the dipping sauce

Credit:Caitlin Bensel; Food Stylist: Torie Cox