Crispy Lemon Roasted Baby Artichokes

These roasted baby artichokes tossed in lemon juice, baked until crispy and sprinkled with kosher salt making a delicious spring snack or side dish.

Now that we’ve talked about artichokes, and I’m sure you ran out to the store to buy some this past weekend (or, more likely drank green beer in some sketchy establishment while downing some greasy bar food), let’s talk about a recipe.

If artichokes could be street food, this is how they’d roll, all crisped up, tossed in salt and completely inhibiting your ability to stop popping them in your mouth one by one like an addict.

Roasted baby artichokes served with lemon and salt

Baby artichokes (like baby eggplant) are where it’s at honestly.

Those big ones you see in the store…they’re good, but they take some effort and a bit of time to cook. Although, I absolutely love braising them for an easier way to enjoy like in this tomato braised artichoke recipe.

Baby ones need just a quick trimming and some outer leaves plucked off, no dealing with fuzzy cores, long cook times and all that nonsense.

Lemon roasted baby artichokes

Would you believe me if I told you that I ate the leftovers of these reheated under the broiler the day after I made them, dipped in some ketchup and they seriously rivaled fries?

Yes, fries. I swear.

A good fry is crispy on the outside, tender on the inside and the perfect vehicle for ketchup consumption.

Roasted baby artichokes? Check, check & check.

So for all you artichoke intimidated people out there, this one’s for you. A simple trim, toss & roast. Nothing complicated and I promise you’ll be an artichoke addict from here on out.

There are worse things in life to be called, I assure you.

Don’t miss out on this Chicken Artichoke Olive Skillet either, a great way to incorporate some canned artichoke hearts into an easy dinner recipe.

Yield: 4 servings

Crispy Lemon Roasted Baby Artichokes

Crispy Lemon Roasted Baby Artichokes

These roasted baby artichokes are tossed in lemon juice, baked until crispy and sprinkled with kosher salt making a delicious spring snack or side dish.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 8 baby artichokes
  • 3 tablespoons extra virgin olive oil
  • juice from ½ a lemon
  • pinch red pepper flakes
  • kosher salt
  • freshly ground black pepper


  1. Preheat oven to 400 degrees.
  2. Remove the outer leaves of the artichoke and peel the stem with a vegetable peeler. Cut the artichokes in quarters and trim about ½ an inch off the tips with a knife or kitchen shears.
  3. Place the artichokes on a baking sheet and toss with the olive oil, lemon juice, red pepper flakes, a generous amount of kosher salt and black pepper.
  4. Roast for 20-25 minutes until they are golden brown and crispy on the edges, tossing a few times throughout.
  5. Sprinkle with a bit more salt after removing from oven.
  6. Serve with more lemon and/or ketchup.


  1. Maria Tadic

    These look super yummy! I love artichokes but have never cooked with the baby ones – just the big guys. What size are the babies…I know they have some at Trader Joe’s, but not sure if those actually qualify as baby artichokes. I definitely want to make these guys!

    1. Running to the Kitchen Post author

      The baby ones I used were probably about 1/3 the size of the normal ones. Anything will work though :)

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  3. Sarah

    Okay…where do you find baby artichokes? I work at a Whole Foods and I’ve never seen them there. The guy who works in produce has never seen them either. I looked at Trader Joes and no such luck. Anyone…anyone?!?

    1. Running to the Kitchen Post author

      I’m surprised WF or TJs don’t have them! I got mine at a local produce store but I’ve definitely seen them in TJs before. It could still work with regular sized ones, you’d just have to make sure to cut out any of the spikey hairs around the heart and probably cut them into 8ths not quarters.

      1. Sarah

        I wonder if it has to do with me living in Colorado? You usually don’t find artichokes here. We carry the regular sized artichokes at my Whole Foods. I will keep looking!

          1. Amy

            What I mean is ask them to start carrying them. If it is a big enough chain, make an online request and get some friend that live near you to do the same.

    2. Debbie

      We can get them at both Trader Joe’s and at Whole Foods. Giant and Harris Teeter have them too. I am in central Virginia.

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  5. Kim

    I was Looking for big artichoke and they were out at the local store to making tea….I saw the baby ones, making tea but it tastes bitter. I’m online and found this recipe, got 5 left in the refrigerator…Read the comments, gonna try it…

  6. Cathy

    Do you think frozen by artichokes will work if defrosted and patty dry? I can’t find the fresh anywhere.

    1. Running to the Kitchen Post author

      honestly, probably not as well. They just won’t get the same level of crispiness. Baby artichokes have such a short appearance in the stores around me, I buy a ton while I can because I know they don’t last.

  7. Sue Llewellyn

    It might be helpful for those of us who like to do our prep work awhile before we actually cook to know this: Artichokes (baby ot full-size) oxidize in the blink of an eye–even as you trim and quarter them! To prevent this, the usual recommendation is to drop them into a bowl of acidulated water–i.e., with the juice of at least one lemon squeezed in–as you go; then cover, and they’ll stay pristine till you’re ready to cook.
    If you’re going to roast or fry ’em, they need to be drained and thoroughly patted dry before either–oil & water don’t mix!

  8. Claire

    I used to make these often a few years ago, but then they sadly haven’t made an appearance in markets again, until last week. (OH JOY) I bought a couple of boxes of them and made them tonight, as they were done in this recipe. Unfortunately, half the trimmed baby artichoke was inedible…so dry and tough.

    I think, to preserve as much as these tender little guys as possible, be careful not to over-roast and take off way more of the outside leaves than you think. Remember, you’re going to be popping these babies WHOLE. I can’t recall, but I think I used to also lightly pre-cook the trimmed baby artichokes very lightly (think, bring to a boil in acidulated water, then quickly drain throughly) before tossing with oil, garlic, lemon rind, etc.


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