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.
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.
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 the artichokes from turning brown.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.