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 all about them in this guide to 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 over the St. Patrick’s Day holiday), let’s talk about an artichoke 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.
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.
Side note: I absolutely love braising them for an easier way to enjoy like in this tomato braised artichoke recipe.
Or, you can grill them and enjoy these Grilled Artichokes with Lemon Herb Tahini Dipping Sauce.
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.
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.
I make the same claim about air fryer okra. It’s so crispy, it’s absolutely more “fry” like than vegetable.
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.
And if you do get addicted to the amazing crispy texture of these, try more roasted artichokes in this easy sheet pan sausage and veggies dinner.
More artichoke recipes to try:
They’re both a great way to incorporate some canned artichoke hearts into an easy dinner recipe.
Crispy Lemon Roasted Baby Artichokes
- 8 baby artichokes
- 3 tablespoons extra virgin olive oil
- juice from ½ a lemon
- pinch red pepper flakes
- kosher salt
- freshly ground black pepper
- Preheat oven to 400 degrees.
- 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.
- 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.
- Roast for 20-25 minutes until they are golden brown and crispy on the edges, tossing a few times throughout.
- Sprinkle with a bit more salt after removing from oven.
- Serve with more lemon and/or ketchup.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.