These crispy roasted artichokes with parmesan are one of the best side dishes or snacks. Whole artichokes are sliced in half and stuffed with a parmesan cheese and herb filling, then baked in the oven till tender on the inside and crispy on the outside.
This post was originally published in March 2018 and has been updated for content.
Spring is peak artichoke season and the perfect time to enjoy these earthy mediterranean vegetables. Raw artichokes have a firmer texture and almost bitter taste, but when cooked, they become tender and have a mild nutty flavor.
These roasted artichokes with parmesan cheese stuffing are my favorite way to eat artichokes and can be served with baked spaghetti squash alfredo, sweet potato turkey chili or buffalo chicken burgers.
🧀 Ingredient notes
- Artichokes - While there are over 100 different types of artichokes, any fresh artichokes can be used for this recipe. Larger artichokes must have the bottom of the stem, outer leaves and also the chokes removed. Baby artichokes, on the other hand, are very tender and you can pretty much eat the whole thing.
- Parmesan Filling - The stuffing for these roasted artichokes is made from parmesan cheese, Italian seasoning, olive oil, fresh lemon juice as well as salt and pepper. Asiago, pecorino romano or grana padano cheese would also be good alternatives.
📋 Substitutions and variations
- Spicy - Add ½ - 1 teaspoon of crushed red pepper flakes.
- Herbs - Instead of Italian seasoning, use your favorite fresh herbs, such as parsley, oregano, basil or thyme.
- Dairy Free - Omit the parmesan cheese, reduce the olive oil by half and add 1-2 Tablespoons of chopped fresh garlic cloves to the olive oil mixture. Drizzle the mixture on the artichoke halves and roast as directed.
- Serving - Serve roasted artichokes with a dipping sauce or lemon wedges for extra flavor.
🔪 Step by step instructions
The first thing is to clean and trim the artichokes. Remove the tough outer layer of leaves and then with a sharp knife, slice off the top of the artichoke as well as the stem of the artichoke. Then, slice them in half lengthwise and remove the fuzzy choke.
In a small bowl, mix together the parmesan stuffing using the remaining ingredients.
Place the artichokes, cut side up on a large baking sheet lined with parchment paper or foil and spoon the parmesan cheese mixture over the top to cover it completely.
Roast the artichokes in the oven for about 10-15 minutes until the cheese starts to brown. Loosely cover them with a piece of aluminum foil and roast for an additional 25-35 minute until tender.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Choose artichokes that feel heavy and have thick, tightly closed leaves. They should be a deep green color and the leaves should squeak when you rub them together.
- Make sure to remove the outer leaves that are tougher and may have pointy tops to them. These are more fibrous and do not have as good of flavor.
- When spreading the parmesan cheese stuffing over the artichoke halves, make sure to cover them completely and push the filling down a bit to seep in between the leaves.
- When the cheese just starts to brown, cover the artichokes lightly with a piece of foil to prevent the cheese from burning during roasting.
- The artichokes hearts are located at the base of the artichoke, just below where the choke is. Don't forget to eat this as it is one of the best parts!
🔪 How to clean and trim an artichoke
- First, remove the thick, fibrous outer leaves that have pointy, sharp tips.
- Next, trim off the top one inch of the artichoke and slice off the artichoke stem from the bottom. A sharp knife is the best way to do this or use can also use kitchen shears.
- Slice the artichokes in half lengthwise to expose the middle and remove the choke from the inside. The choke is the hairy parts located right above the heart, and is shaped in a crown.
🍽 How to eat roasted artichokes
- Gently pull off the outer petals or leaves of the artichoke, one at a time.
- Pull the bottom of each leaf through your teeth to remove the soft, meaty portion.
- Discard the remainder of the leaf and repeat until all leaves have been removed.
- The bottom, or heart, located at the base is completely edible and can be cut into small pieces or eaten whole.
⏲️ Make ahead and storage instructions
Fresh artichokes can be cleaned and trimmed up to 24 hours ahead of time, but must be stored in a large bowl of water with a little bit of lemon juice in it in the refrigerator. This will help prevent the artichokes from turning brown before roasting.
The parmesan cheese mixture may also be put together 24-48 hours ahead of time and stored in an airtight container in the refrigerator until use.
Leftover roasted artichokes will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the oven or in a microwave.
For a quick overview of this recipe, check out my web story for these parmesan roasted artichokes in the oven!
🥗 More side dish recipes
If you loved this roasted artichoke recipe, check out these other side dishes that I know you will love too!
Roasted Artichokes with Parmesan
Ingredients
- 3 whole jumbo artichokes
- ¾ cup olive oil
- 1 large lemon juice only
- ¾ cup grated parmesan cheese
- 3 Tablespoons dried oregano
- 1 ½ teaspoon kosher salt
- ¾ teaspoon ground black pepper
Instructions
- Preheat the oven to 400˚ and line a baking sheet with parchment paper or foil.
- Remove the outer leaves of the artichokes that are hard and have pointy tips. Cut about one inch off top of the artichokes and trim the stem off of the bottom.
- Slice the artichokes in half lengthwise and use a spoon to remove the choke, which is the spiky middle portion.
- In a mixing bowl, combine the olive oil, lemon juice, parmesan, oregano, salt and pepper and stir to combine.
- Place the artichoke halves, cut side up, on the prepared baking sheet. Spoon the cheese mixture evenly onto all of the artichokes halves so that it covers the cut side completely and seeps in between the leaves.
- Roast the artichokes in the preheated oven for 10-15 minutes until the cheese starts to brown. Cover artichokes loosely with a piece of foil and continue to roast for 25-35 minutes until they are tender.
Notes
- Choose artichokes that feel heavy and have thick, tightly closed leaves. They should be a deep green color and the leaves should squeak when you rub them together.
- Make sure to remove the outer leaves that are tougher and may have pointy tops to them. These are more fibrous and do not have as good of flavor.
- When spreading the parmesan cheese stuffing over the artichoke halves, make sure to cover them completely and push the filling down a bit to seep in between the leaves.
- When the cheese just starts to brown, cover the artichokes lightly with a piece of foil to prevent the cheese from burning during roasting.
- The artichokes hearts are located at the base of the artichoke, just below where the choke is. Don't forget to eat this as it is one of the best parts!
Substitutions and Variations
- Artichokes - Either large or small artichokes can be used. Jumbo artichokes must have the bottom of the stem, outer leaves and also the chokes removed. Baby artichokes, on the other hand, are very tender and are almost entirely edible.
- Parmesan Filling - Asiago, pecorino romano or grana padano cheese would also be good alternatives to replace the parmesan.
- Spicy - Add ½ - 1 teaspoon of crushed red pepper flakes.
- Herbs - Instead of Italian seasoning, use fresh herbs, such as parsley, oregano, basil or thyme.
- Dairy Free - Omit the parmesan cheese, reduce the olive oil by half and add 1-2 Tablespoons of chopped fresh garlic cloves to the olive oil mixture. Drizzle the mixture on the artichoke halves and roast as directed.
- Serving - Serve roasted artichokes with a dipping sauce or lemon wedges for extra flavor.
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