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Crispy Lemon Roasted Baby Artichokes

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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.

Roasted baby artichokes served with lemon and salt

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.

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.

More artichoke recipes to try:

Don’t miss out on this Chicken Artichoke Olive Skillet or, this End of Summer Vegetable Bean Skillet either.

They’re both a great way to incorporate some canned artichoke hearts into an easy dinner recipe.

Crispy Lemon Roasted Baby Artichokes

Crispy Lemon Roasted Baby Artichokes

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

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.

Ingredients

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

Instructions

  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.

DID YOU MAKE THIS RECIPE?

Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen

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Beth

Monday 17th of August 2020

Yummy! These are mine and my husband's favorite! I can't wait to make this again soon!

Claire

Sunday 28th of October 2018

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.

Sue Llewellyn

Friday 12th of October 2018

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!

Cathy

Monday 1st of May 2017

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

Running to the Kitchen

Monday 1st of May 2017

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.

GiGi Eats

Tuesday 22nd of March 2016

I drool over this!!!! People have a problem with over eating potato chips. I have a problem over eating artichoke hearts! For serious!

Running to the Kitchen

Tuesday 22nd of March 2016

haha, a good "problem" to have :)

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