Lemon Garlic Roasted Artichokes
Easy lemon garlic roasted artichokes with Lakeshore Shallot & Herb. Ready in 30–40 minutes. Simple prep, seasoning, storage, and reheating tips.
Roasting artichokes doesn’t have to be intimidating! With only 6 ingredients, these Lemon Garlic Roasted Artichokes are easy to make and so flavorful thanks to the addition of The Spice House's Lakeshore Shallot & Herb Seasoning. With a mix of shallots, chives, green peppercorn, and scallions, it truly brings out the best flavor of fresh spring produce like artichokes.
Recipe courtesy of Megan at Short Girl Tall Order.
Yield: 4 Servings
- Trim, halve, remove the choke, and rub with lemon to stop browning.
- Oil, stuff with garlic, and season with breadcrumbs and Lakeshore Shallot & Herb, getting seasoning between the leaves.
- Cover and roast at 425 F for 30–40 minutes until the heart is tender; store 3–4 days refrigerated.
Spices
Featured in this Recipe
Preparation Instructions:
Preheat the oven to 425F.
Use a serrated knife to remove about ½ inch-1 inch of the artichoke stems. Then, slice off about 1 inch of leaves from the top of the artichoke. If your artichoke leaves have thorns on them, use scissors to snip them off as well.
Cut the artichokes in half vertically. Immediately rub the inside of the artichokes with ½ of the lemon juice to prevent browning. Then, use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke as well as the small purple leaves inside. Once that is done, rub the artichokes with the remaining lemon juice.
Place the artichoke halves in a baking dish cut side up. Then, brush or rub the olive oil onto the artichoke halves making sure to rub it between the layers of leaves and onto the outside leaves.
Next, season the artichoke halves with breadcrumbs and @thespicehouse Lakeshore Shallot & Herb Seasoning. As with the olive oil, make sure to rub the seasoning between the leaves so that every crevice of the artichoke gets seasoned.
Then, fill the cavity where the artichoke heart is with the garlic cloves.
Cover the tray of artichoke halves tightly with tinfoil and add to the oven to bake for 30-40 minutes or until the artichoke heart is easily piercable and the garlic is soft and spreadable.
Remove the artichokes from the oven and place them onto a cooling rack. Once cooled, serve & enjoy!
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Frequently Asked Questions
How do I prepare artichokes for roasting?
Trim 1/2 to 1 inch off the stem and about 1 inch from the top. Snip any thorns with scissors. Cut artichokes in half lengthwise, rub cut surfaces with lemon to prevent browning, and scoop out the fuzzy choke and small purple leaves with a spoon.
How do I remove the choke safely?
After halving the artichoke, use a spoon to scoop out the fuzzy center and any tight purple leaves. Work gently so you do not remove the heart. Rubbing lemon juice on the exposed area helps keep it fresh while you work.
What keeps artichokes from turning brown after cutting?
Rubbing the cut surfaces immediately with fresh lemon juice prevents oxidation and browning. Do this right after slicing and before seasoning.
What oven temperature and time should I use?
Preheat the oven to 425 F. Place the seasoned artichoke halves cut side up in a baking dish, cover tightly with foil, and roast for 30 to 40 minutes. They are done when the heart is easily pierced with a fork.
How can I tell the artichokes are fully cooked?
The heart should be tender when pierced with a fork and the inner leaves should pull away easily. The garlic placed in the cavity should be soft and spreadable.
Can I make these ahead and how do I reheat leftovers?
Yes. Store cooled roasted artichokes in an airtight container in the fridge for 3 to 4 days. Reheat in a 350 F oven until warmed through to keep texture. Microwaving is faster but may make them a bit soggy.
What can I use instead of gluten-free breadcrumbs?
Use gluten-free panko, crushed gluten-free crackers, almond meal, or cornmeal. You can also skip crumbs and add extra seasoning and a drizzle of olive oil for flavor.
I do not have Lakeshore Shallot & Herb. What is a good substitute?
Mix shallot powder or finely minced fresh shallot with chopped chives, a pinch of crushed green peppercorn or black pepper, and a little salt. Parsley or scallion can replace some herb notes. Adjust quantities to taste.
How do I prepare artichokes for roasting?
Trim 1/2 to 1 inch off the stem and about 1 inch from the top. Snip any thorns with scissors. Cut artichokes in half lengthwise, rub cut surfaces with lemon to prevent browning, and scoop out the fuzzy choke and small purple leaves with a spoon.
How do I remove the choke safely?
After halving the artichoke, use a spoon to scoop out the fuzzy center and any tight purple leaves. Work gently so you do not remove the heart. Rubbing lemon juice on the exposed area helps keep it fresh while you work.
What keeps artichokes from turning brown after cutting?
Rubbing the cut surfaces immediately with fresh lemon juice prevents oxidation and browning. Do this right after slicing and before seasoning.
What oven temperature and time should I use?
Preheat the oven to 425 F. Place the seasoned artichoke halves cut side up in a baking dish, cover tightly with foil, and roast for 30 to 40 minutes. They are done when the heart is easily pierced with a fork.
How can I tell the artichokes are fully cooked?
The heart should be tender when pierced with a fork and the inner leaves should pull away easily. The garlic placed in the cavity should be soft and spreadable.
Can I make these ahead and how do I reheat leftovers?
Yes. Store cooled roasted artichokes in an airtight container in the fridge for 3 to 4 days. Reheat in a 350 F oven until warmed through to keep texture. Microwaving is faster but may make them a bit soggy.
What can I use instead of gluten-free breadcrumbs?
Use gluten-free panko, crushed gluten-free crackers, almond meal, or cornmeal. You can also skip crumbs and add extra seasoning and a drizzle of olive oil for flavor.
I do not have Lakeshore Shallot & Herb. What is a good substitute?
Mix shallot powder or finely minced fresh shallot with chopped chives, a pinch of crushed green peppercorn or black pepper, and a little salt. Parsley or scallion can replace some herb notes. Adjust quantities to taste.
Hi Thomas,
You can use just about any type of breadcrumbs for this recipe.
Panko breadcrumbs would be good to try for this preparation.
Why do I need gluten free breadcrumbs for the artichoke recipe?