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
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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.

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:

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.

4.28 from 11 votes

Crispy Lemon Roasted Baby Artichokes

Servings: 4 servings
Prep: 10 minutes
Cook: 25 minutes
Total: 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 

  • 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.

Nutrition

Serving: 1SERVINGCalories: 253kcalCarbohydrates: 38gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 9gSodium: 326mgFiber: 14gSugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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30 Comments

  1. LOVE this! So funny… I’ve had artichokes on the mind lately. Love them in the paper!!

  2. 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. 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. 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. 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. 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.

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

  4. You are speaking my language. I love artichokes. I have some in the fridge and now I’m gonna make em crispy.

  5. I think baby artichokes should make the list of street food items. These look really good. Now I’m craving crispy artichokes.

  6. I’ve actually never had an artichoke all on its own…just topped on pizza or pasta or something. These look simple and delish…roasted anything is always a winner! Pinned

  7. Ahhh those look fantastic! YUM! I have to cook with artichokes again, and these would be perfect! So excite to try!