Lemon Garlic Roasted Artichokes | Easy Vegan Side Dish
- Culinary Collaborations
- Jul 9
- 3 min read
Lemon Garlic Roasted Artichokes Recipe
An easy vegan side dish, great alongside a plate of pasta, this Lemon Garlic Roasted Artichokes recipe makes a striking plant-based dish with halved artichokes, thin lemon slices, olive oil, garlic and black pepper roasted until the edges are browned and the centers are rich and savory. The lemon softens as it roasts, adding a bright finish to the artichoke leaves and hearts.
Servings: 4 | Prep Time: 25 minutes | Cook Time: 35 to 45 minutes
Ingredients
For the Artichokes
4 medium fresh artichokes
2 lemons, divided
3 tbsp. (45 ml.) olive oil
3 garlic cloves, minced
1 tsp. dried oregano
½ tsp. fine sea salt, plus more to taste
Freshly ground black pepper, to taste
¼ tsp. crushed red pepper, optional
¼ cup (60 ml.) vegetable broth or water
For Serving
1 tbsp. (15 ml.) extra-virgin olive oil
Lemon wedges
Chopped fresh parsley, optional
Extra freshly ground black pepper
Directions
Preheat the oven to 425°F (220°C).
Fill a large bowl with cold water. Cut 1 lemon in half and squeeze the juice into the water. Add the squeezed lemon halves to the bowl.
Trim the artichokes. Cut off the top 1 inch of each artichoke, trim the stem to about 1 inch and peel the tough outer layer from the stem. Remove any small tough leaves near the base.
Cut each artichoke in half lengthwise. Use a spoon to remove the fuzzy choke from the center, keeping the heart and leaves intact.
Place each cleaned artichoke half into the lemon water as you work to help prevent browning.
Thinly slice the remaining lemon.
In a small bowl, stir together the olive oil, garlic, oregano, salt, black pepper and crushed red pepper, if using.
Drain the artichokes and pat them dry. Arrange them cut-side up in a roasting pan or on a rimmed baking sheet.
Brush the garlic oil generously over the cut sides, working some of the oil between the leaves.
Place a thin lemon slice on top of each artichoke half. Pour the vegetable broth or water into the bottom of the pan.
Cover the pan tightly with foil and roast for 25 minutes.
Remove the foil and continue roasting for 10 to 20 minutes, until the artichokes are easy to pierce near the heart and the cut edges are browned in spots.
If you want deeper color, broil for 1 to 2 minutes at the end, watching carefully so the lemon slices do not burn.
Transfer the artichokes to a serving platter. Drizzle with extra-virgin olive oil and finish with lemon wedges, parsley, if using, and black pepper.
Make It Yours
For a more savory finish, sprinkle the roasted artichokes with 2 tbsp. (12 g.) nutritional yeast before serving.
For a richer dipping option, serve them with lemon-tahini sauce, vegan aioli or a simple cashew cream with garlic and lemon.
For more herb flavor, add chopped fresh parsley, basil or chives after roasting. Fresh herbs should be added at the end so they stay green and bright.
Kitchen Notes
Fresh artichokes need a little trimming, but the finished presentation is worth it. Removing the fuzzy choke before roasting makes the halves easier to eat and helps them look clean on the pan.
The covered roasting time steams the artichokes so the hearts cook through. Removing the foil at the end lets the edges brown and gives the lemon slices the roasted look shown in the photo.
Choose artichokes that feel heavy for their size, with leaves that look compact and fresh. Very dry artichokes may roast unevenly.
Pairs Well With
Serve these roasted artichokes with pasta, risotto, white bean salad, lentil soup, roasted potatoes, grilled tofu, tomato cucumber salad, warm flatbread or a simple green salad.
