Garlic Rosemary Roasted Artichokes

These Garlic Rosemary Roasted Artichokes are easy to make, Paleo, Vegan and Keto-friendly.  Simple ingredients come together before roasting the artichokes for a bold and delicious flavour.  Don't be intimidated like I was, this recipe is simple and quite basic.

What are artichokes?

Although these vegetables look like mini pointed hostile and armoured with their spiky tips, the rich and creamy flavour that comes forth once cooked is well worth the work.

Are artichokes healthy?

Yes, they are!

• Low in fat
• High in fibre
• High in folate and vitamins C and K,
• Supply important minerals such as magnesium, phosphorus, potassium, and iron.
• Ranked one of the most antioxidant-rich of all vegetables

How do you pick the best artichokes

• Look for tightly-packed leaves
• Splayed leaves are a sign your vegetables are less than fresh.
• A couple of brown spots, however, are fine.

What are the various components of an artichoke?

• The Stem - the base from which the artichoke grows (most recipes call for cutting it off to make it easier to handle)
• The "Bracts" or Leaves - the part that makes up the entire outer structure of the artichoke.  The leaves have some of the delicious artichoke meat at the base of them so only remove the lower row of leaves
• The Choke - this is the fuzzy inner part of the artichoke and is inedible
• The Heart - the base of the artichoke which is where most of the edible part is located

In general, how do you prepare artichokes?

• use a serrated knife to cut off the stem so the artichoke can sit flat
• cut off the top inch of the artichoke
• trip off the sharp tips from each leaf
• snap off any small leaves around the base

How do you prepare these Garlic Rosemary Roasted Artichokes for the oven

• Cut off the bottom of the stem and then top 1-inch of the top of the artichoke
• Pluck off and discard any of the lowest leaves near the stem
• Trim off the pointy tops of the artichoke leaves (if they’re pokey)
• Slice the artichokes in half
• Use a spoon to hollow out the “choke” in the middle of each artichoke half (see above)
• Rub the entire artichoke half on all sides with a lemon wedge (to help prevent browning)
• Brush the artichokes with olive oil (or butter).  Then place them cut-side-up in a baking dish, or on a baking sheet.
• Fill the artichoke cavities with garlic and herbs.  We recommend packing these as full as possible for maximum flavour.  Then season with salt and pepper.
• Flip the artichokes over. Then brush again with olive oil, season once more with salt and pepper.

How do you bake these Garlic Rosemary Roasted Artichokes in the oven?

• Bake at 400 degrees uncovered for about 15 minutes so that the edges can get browned and crispy.
• Remove the pan and cover loosely with foil, and let the artichokes continue to cook until they are tender.
• You will know that they are ready to go when the leaves pull off easily, and a knife can be smoothly inserted in the base of the stem.
• Cooking time will totally depend upon the size of your artichokes but should be about 15 minutes uncovered and then an additional 25-35 minutes covered for a total of 40-50 minutes

Can you make artichokes in an air fryer?

You sure can!

• Set the air fryer to 400 degrees
• Follow the general directions on how to prepare an artichoke
• Add full artichokes, sitting upright
• Set timer for 10 minutes

Can you make these in an InstaPot or pressure cooker?

Yup!

• Follow the general directions on how to prepare an artichoke
• Add 1 cup of water to the pressure cooker
• Place artichokes on the trivet
• Set on "hi" for 10 minutes

What do you serve with these Garlic Rosemary Roasted Artichokes?

• melt a little butter mixed with some garlic
• take the baked garlic and rosemary, add a little salt and mayo and combine for a deliciously creamy dip
• serve it with a side of my Whole30 Big Mac Special Sauce or my Simple Vegan Tzatziki Sauce

Which way did Mr. Grumbles and I prefer to eat the Garlic Rosemary Artichokes?

Since the air fryer did not require as much preparation (I did not remove the choke as I did for the oven method), it was my preferred baking choice.

However, Mr. Grumbles preferred the oven method claiming that the flavour was more intense due to the artichoke being cut in half and being stuffed with garlic and rosemary.

As for the pressure cooker, although they came out delicious, they were much less crispy which made them a little harder to eat.

How do you eat artichoke hearts?

• Simply peel a leaf off from the artichoke
• dip the end of the leaf, closest to the stem in any dipping sauce (if using)
• using your teeth, scrape the dip and flesh of the artichoke
• discard the remaining part of the inedible leaf
• if still intact, once leaves are removed, use a small spoon to scrape out the feathery choke and discard
• Cut the heart into bite-size pieces and enjoy!

Can you make these Garlic Rosemary Roasted Artichokes ahead of time?

Absolutely!

Store the baked artichokes in the fridge for 5-7 days.  You can eat them cold or heat them up quickly in a 350 degree preheated oven for 5-10 minutes or until warmed through.

You can actually place the artichoke in the microwave for 1 minute if you are in a hurry and just want to quickly heat them up.

Looking for more recipes like these easy Garlic Rosemary Roasted Artichokes?  Check out the following:

• Air Fryer Spicy Bay Scallops (Whole30, Keto)
• Bacon-Wrapped Brussels Sprouts and Onion Skewers (Whole30, Low Carb)
• Spicy Harissa Carrot Salad (Whole30, Low Carb, Paleo)
• Caramelized Oven Roasted Carrots (Whole30)

Garlic Rosemary Roasted Artichokes

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Do you love artichokes and want the easiest way to bake them? These Garlic Rosemary Roasted Artichokes are easy to make, Paleo, Vegan and Keto-friendly.  Simple ingredients come together before roasting the artichokes for a bold and delicious flavour.  Don't be intimidated like I was, this recipe is simple and quite basic. Make them in an Air Fryer or in the oven. 

• Total Time: 50 minutes
• Yield: 8 serving 1x

Ingredients

Scale 1x2x3x

• 2-4 artichokes, prepared for cooking (see post for detail instructions on prepping artichokes)
• 1 lemon, sliced into 4 sections
• 4-8 garlic cloves (depending on how many artichokes - you need 1 clove per half artichoke)
• fresh rosemary, sage or dill (OPTIONAL)
• salt and pepper
• olive oil spray (or use 2 tablespoon of olive oil)

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Instructions

For the stuffed artichoke oven method:

1. Preheat the oven to 400 degrees F.  Prepare a rimmed baking dish by coating it with cooking spray. 
2. Rub the entire artichoke half on all sides with a lemon wedge (to help prevent browning)
3. Spray the artichokes with olive oil (or brush them with olive oil).
4. Place them cut-side-up in a baking dish, or on a baking sheet.
5. Fill the artichoke cavities with garlic and herbs. 
6. Season with salt and pepper.
7. Flip the artichokes over and spray (or brush) them again with olive oil, season once more with salt and pepper. 
8. Bake at 400 degrees uncovered until the edges begin to brown.   If edges begin to brown too much, cover the dish with foil. 
9. Bake for about 40-50 minutes or until the leaves pull off easily and a knife can be smoothly inserted into the base of the stem.
10. Cooking time will totally depend upon the size of your artichokes

Cooking artichokes in the air fryer:

1. Set the air fryer to 400 degrees
2. Remove the stem and any pointy leaf tips by cutting tips with scissors 
3. Rub the juice of a lemon over the artichoke
4. Spray the artichoke with olive oil cooking spray and cover it with a sprinkling of salt, pepper and garlic
5. Add full artichokes, stem removed, sitting upright
6. Set timer for 10 minutes

Cooking artichokes in an InstaPot or pressure cooker

1. Remove the stem and any pointy leaf tips by cutting tips with scissors
2. Rub the juice of a lemon over the artichoke
3. Spray the artichoke with olive oil cooking spray and cover it with a sprinkling of salt, pepper and garlic
4. Add 1 cup of water to the pressure cooker
5. Place artichokes on the trivet
6. Set on "hi" for 10 minutes 
7. Allow to naturally release pressure for 10-15 minutes

Notes

• See post for detailed instructions and prep

• Author: Cat
• Prep Time: 10
• Cook Time: 40 minutes
• Category: Sides
• Method: Baking
• Cuisine: Keto, Low Carb, Gluten Free, Vegan,

Nutrition

• Serving Size: ½ artichoke
• Calories: 30
• Sugar: 1
• Fat: 1 g
• Carbohydrates: 6.5 g
• Fiber: 3.5 g
• Protein: 2.1 g