How to Prepare and Roast Artichokes

How to Prepare and Roast Artichokes
How to Prepare and Roast Artichokes


If you’re an artichoke pro, go right to the recipe, but if you’ve never tackled one before, this is one of those times when seeing how it’s done may come in handy. Check out the video after the recipe below for How to Prepare and Roast Artichokes.

Fortunately, with artichokes, looks are deceiving. They aren’t difficult to prepare, cook, or eat. Once you see how it’s done, you’ll be enjoying fresh artichokes and reaping those tasty health benefits, too! They are free from fat and cholesterol, high in fiber and vitamin C and are very versatile.

I have a super simple recipe to get you started!

How to Prepare and Roast Artichokes

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How To Prepare and Roast Artichokes
Prep time
Cook time
Total time
This recipe is free from gluten, dairy, soy, peanuts, tree nuts, egg, grains.
Recipe type: Appetizer, Side Dish
Serves: 2
  • 2 artichokes fully prepped (See how to prep artichokes in the video, below.)
  • 8-12 whole garlic cloves, peeled
  • 1 lemon, cut into 4 wedges
  • Salt and pepper to taste
  • 1 -2 teaspoons olive oil
  • aluminum foil
  • baking pan
  1. For each prepared artichoke, place 4 - 6 whole cloves garlic and 1 lemon wedge in each. Before placing the lemon wedge inside, squeeze the juice into the artichoke. Sprinkle with salt and pepper (or any other seasonings you like) and drizzle 1 to 2 teaspoons olive oil over each artichoke.
  2. Wrap artichokes individually in a double layer of aluminum foil so no steam will escape during roasting.
  3. Place wrapped artichokes on baking pan and bake for 40 minutes, or until stem end is tender.
  4. Remove artichokes from the oven and allow them to stand, wrapped, for 5 minutes.
  5. Open foil packet, and transfer artichokes to serving plate and enjoy.

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You may also love this Artichoke Dip!

Artichoke Purée

Gluten Free Gigi

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As someone with celiac disease and multiple food allergies, Gigi understands how food can harm or heal. Fully restoring her own health with diet alone after a 25-year health struggle, Gigi now uses her own experiences and the skills she gained as a former neuroscience researcher to share practical, easy-to-understand strategies, science-backed nutrition information, immediately useful tips and recipes to make gluten-free living liberating and positive for everyone!
  • Jill

    These look so tasty, Gigi! And I love that you’ve used garlic and lemon, two of my daughter’s favorite tastes, to introduce this treat. I’m one of those who looks at an artichoke and has no idea what to do with it, so I appreciate the videos. Thanks!

    • Gluten Free Gigi

      Hi, Jill!

      These are delish!! I’m happy the garlic and lemon may help your daughter’s enjoy a new treat. :)

      Now, you are NOT one who looks curiously at an artichoke. You will now be the one in the produce section who see someone with the “curious” look and is able to help them with your new knowledge!!

      Enjoy this one…

      Gigi ;)

  • Gail Mollencopf

    Thanks for the recipe.I have never fixed artichokes before, didn’t know how. This is great..teaching me how to as well! First time I ever had artichokes or olive oil, I was 18, in Brindisi, Italy, and a local woman had floured and fried the hearts for breakfast. They were wonderful!!! But I have never learned to prepare an artichoke to do any recipe. THANK YOU!!!!

    • Gluten Free Gigi

      Hi, Gail.

      I think a lot of folks are in the same boat as you… never made artichokes because they have never been shown how. That’s what I love about my videos… I can actually walk you through it and you can then take the new knowledge as your own and use it forever!! :)

      Aaaah… Artichokes in Italy! What a fantastic vision! That sounds absolutely divine.

      I hope this simple technique is one you’ll use in your own kitchen to conjure those memories of Italy!

      Gigi ;)

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