FREE 5-Ingredient Recipe EBook

• Why You Need My Roasted Artichoke Recipe
• Ingredients You’ll Need
• How To Cut Artichokes
• How To Roast Artichokes
• How To Eat Roasted Artichokes
• Are Roasted Artichokes Good For You?
• Serving Ideas
• Tools I Use For This Recipe
• Roasted Artichokes Recipe card
• Recipe Reviews

Learn how to roast artichokes with my easy method! I’m breaking down the steps in this roasted artichokes recipe to show you how simple it can be — and you don’t need any complicated ingredients to let the zesty artichoke taste shine through. Not only is the baked artichoke a delicious side or starter, but it’s nice for entertaining or special meals, too (like with a sugar-free glazed ham !).

After my sausage stuffed artichokes recipe , readers have been asking me how to roast artichokes as a side dish or appetizer without meat. So, here they are: An easy roasted artichoke recipe with garlic and lemon! These are the perfect spring recipe .

Why You Need My Roasted Artichoke Recipe

• Savory, zesty, and bright flavor
• Tender artichoke leaves
• Just 15 minutes to prep
• Healthy veggie for a side dish or starter dish

Ingredients You’ll Need

Here I explain the best ingredients for my roasted artichoke halves recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Artichokes – Look for large, whole artichokes that are fresh, without a lot of browning on the outer leaves. Some browning is fine, as you’ll remove the outer layer.
• Olive Oil – Or avocado oil.
• Sea Salt & Black Pepper
• Garlic – Use fresh garlic cloves, as we are keeping them whole in this recipe.
• Lemon – Lemon slices add brightness to the dish, and also shields the garlic during the roasting process.
• Butter – Adds flavor and richness. Use your favorite butter alternative for a vegan or dairy-free option if needed.

How To Cut Artichokes

1. Trim. Cut off the top of the artichoke and bottom of the stem. Remove any tough outer leaves.
2. Cut. Slice the artichoke in half lengthwise, through the middle.

TIP: Immediately rub the artichoke with a lemon slice after slicing, to prevent browning.

1. Scoop. Using a spoon with a gentle twisting and scooping motion, remove the fuzzy choke from the inside of the artichoke.

How To Roast Artichokes

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season. Place artichokes cut side up in a baking dish. (You can line the dish with aluminum foil if you like.) Drizzle and brush with olive oil, and sprinkle with salt and pepper. Place a clove of garlic in the center of each artichoke half, then top with a lemon slice.
2. Flip. Carefully flip artichokes over so the cut side is down, being careful to keeping the garlic and lemons inside. Brush with the tops with olive oil and season with salt and pepper.
3. Bake. Cover the baking dish with foil and bake artichokes until tender.

1. Mix roasted garlic butter. Remove the roasted garlic cloves from the artichokes (you can discard the lemon slices) and mash with butter in a small bowl.
2. Bake again. Spread garlic butter over the artichoke halves. Bake for another few minutes, until the garlic butter melts and browns a bit.

VARIATION: Baked artichoke with parmesan cheese!

In an older version of this recipe, I sprinkled a few tablespoons of shredded parm over the artichokes at the end before popping back in the oven to melt. Feel free to do this if you like!

How To Eat Roasted Artichokes

Now that you know how to roast artichokes, it’s time for the important question… how do you eat them?! It’s easy once you get the hang of it:

• Peel off the petals . You can just use your hands for this.
• Dip in sauce. Dipping sauce is optional, but I love dipping in aioli !
• Pull through your teeth to remove the edible portion of the artichoke. The closer you get to the artichoke heart, the more edible portion there is.

Are Roasted Artichokes Good For You?

Yes, baked whole artichokes are incredibly nutritious! Each artichoke is very low in calories and fat, but has plenty of important nutrients like potassium, Vitamin C, folate, magnesium, and fiber [ * ].

Serving Ideas

My favorite way to serve oven roasted artichokes is with garlic aioli and a squeeze of lemon. But they also make a great side dish to just about any meal. Here are some ideas for main dishes to pair with them:

• Chicken – There are so many options! Make baked chicken thighs or chicken leg quarters if you like dark meat, juicy baked chicken breast if you like white meat, or air fryer whole chicken to please the whole family. Crispy baked chicken wings are a great option for an appetizer spread to go with the artichokes.
• Beef – Grill burgers if it’s warm enough outside, or make a special steak dinner with ribeye or surf and turf . You can even serve roasted artichokes with steak and eggs for brunch!
• Fish – I love fish year-round, but the lemony flavors it often has feel particularly right in the spring (when artichokes are in season). Make pan seared salmon on the stove or cod in the air fryer while you’re roasting the artichokes in the oven.

Tools I Use For This Recipe

• 9×13 Stoneware Baking Dish – Any 9×13 pan or baking dish will work, but I love that this one is nice enough to take from oven to table. This easy roasted artichoke recipe is worth displaying.
• Heavy Duty Kitchen Shears – You’ll definitely need a sharp shears to trim the artichokes in this roasted fresh artichoke recipe. These are my favorite — they may not look traditional but they are very sharp and easy to maneuver.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 3 large Artichokes ▢
• 2 tbsp Olive oil ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 6 cloves Garlic (peeled) ▢
• 1 medium Lemon (sliced into half moons) ▢
• 1 tbsp Unsalted butter (softened) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 450 degrees F (232 degrees C).
2. Lay the artichoke sideways and trim 1 inch (2.54 cm) off the top and the bottom of the stem. Remove any tough outer leaves near the stem. Use sharp kitchen shears ( I love these! ) to trim off the sharp tips of the remaining leaves. Cut the artichoke in half lengthwise, through the middle. Immediately rub the artichoke all over with a lemon slice, especially the cut sides.
3. Using a spoon with a gentle twisting and scooping motion, remove the fuzzy choke toward the bottom of the inside of the artichoke.
4. Repeat steps 2 and 3 with all three artichokes.
5. Place the artichokes cut side up into a 9×13 stoneware baking dish . Brush with olive oil. Season with sea salt and black pepper.
6. Place a clove of garlic into the center of each artichoke half, then top with a lemon slice to lock it inside. (You may need to cut the lemon slices into smaller ones to fit.)
7. Carefully flip the artichokes, cut side down, keeping the garlic and lemon inside. Brush the outer sides, now facing up, with olive oil. Season with sea salt and black pepper.
8. Cover the pan tightly with foil and bake for 30 to 35 minutes , until a knife inserted near the base goes in with little resistance.
9. Remove the foil and flip the artichokes over. Remove the garlic cloves, transfer to a small pinch bowl, add butter, and mash with a fork. Spread the mashed garlic butter over the artichoke halves.
10. Return to the oven, cut side up, for about 1-3 minutes , until the garlic butter melts into the artichokes and browns a bit.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/2 artichoke

• Store: These don’t hold up great, but leftovers will keep in the fridge for 2–3 days.
• Reheat: Warm them up in a 350-degree F oven.
• Freeze: Freeze for 2–3 months—just brush with lemon juice first to keep them from browning.

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Easy Roasted Artichoke Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Roasted Artichokes

The easiest, most delicious method for how to roast artichokes! This roasted artichoke recipe is seasoned simply with lemon, garlic, and olive oil.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/roasted-artichokes-recipe/

Ingredients

• 3 large Artichokes
• 2 tbsp Olive oil
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 6 cloves Garlic (peeled)
• 1 medium Lemon (sliced into half moons)
• 1 tbsp Unsalted butter (softened)

Instructions

1. Preheat the oven to 450 degrees F (232 degrees C).
2. Lay the artichoke sideways and trim 1 inch (2.54 cm) off the top and the bottom of the stem. Remove any tough outer leaves near the stem. Use sharp kitchen shears ( I love these! ) to trim off the sharp tips of the remaining leaves. Cut the artichoke in half lengthwise, through the middle. Immediately rub the artichoke all over with a lemon slice, especially the cut sides.
3. Using a spoon with a gentle twisting and scooping motion, remove the fuzzy choke toward the bottom of the inside of the artichoke.
4. Repeat steps 2 and 3 with all three artichokes.
5. Place the artichokes cut side up into a 9x13 stoneware baking dish . Brush with olive oil. Season with sea salt and black pepper.
6. Place a clove of garlic into the center of each artichoke half, then top with a lemon slice to lock it inside. (You may need to cut the lemon slices into smaller ones to fit.)
7. Carefully flip the artichokes, cut side down, keeping the garlic and lemon inside. Brush the outer sides, now facing up, with olive oil. Season with sea salt and black pepper.
8. Cover the pan tightly with foil and bake for 30 to 35 minutes , until a knife inserted near the base goes in with little resistance.
9. Remove the foil and flip the artichokes over. Remove the garlic cloves, transfer to a small pinch bowl, add butter, and mash with a fork. Spread the mashed garlic butter over the artichoke halves.
10. Return to the oven, cut side up, for about 1-3 minutes , until the garlic butter melts into the artichokes and browns a bit.

Maya’s Recipe Notes

Serving size: 1/2 artichoke

• Store: These don’t hold up great, but leftovers will keep in the fridge for 2–3 days.
• Reheat: Warm them up in a 350-degree F oven.
• Freeze: Freeze for 2–3 months—just brush with lemon juice first to keep them from browning.

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)