Oven Roasted Artichokes

May 8, 2011 by

A week ago, I was fortunate enough to spend the weekend with some pretty amazing people at the Gluten-Free Allergen-Free Expo in Chicago. One of the nights, I was in charge of dinner reservations so I researched and coordinated and called a bunch of places in the area that could accommodate a large group of gluten-free bloggers and authors. We ended up at the White Chocolate Grill and over wonderful conversation and a very well made dirty martini, some of us shared an appetizer on the menu – roasted artichokes.

They were perfect and I vowed to figure out a way to make them at home, even though the only way I’ve ever made artichokes (and we eat them a lot) is to steam them and dip the leaves in melted butter. It’s a fun food and even the kids both love taking the leaves off and pulling the meat off with their teeth. Since they’re in season right now and therefore less expensive, I bought a bunch at the store this week to experiment. Somehow I got it right on the first try. My only regret was that I didn’t buy 73 artichokes because I really felt I could have eaten that many of these. Best part? It was easy.

The hardest part is preparing them, which is just more tedious than anything else. Don’t be discouraged, really. It may take a little preparation but it’s so worth it. And once you do it once, it’s all pie.

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27 Comments

  1. This looks fabulous. I adore artichokes! Will definitely be giving this a whirl. :)

  2. Michele

    Oh these look delicious! I just bought three on sale at WF (where they still seemed quite expensive at $2/5 for conventional – no organic) but I’ll have to save this recipe for another time. DS asked for them specifically tonight and I know he’ll want them with butter!

    • AndreAnna

      Ours were 2/$5 for organic and huge so I bought 4. May go back today for more!

  3. I’ve always loved artichokes but never thought of roasting them! What a great idea. I’m all over this one.

    • AndreAnna

      I had heard of it before, Nancy but always thought it was something that would be too hard. But it really wasn’t and I’m so glad I dove in and tried!

  4. Yum! I’ve been looking for a good artichoke recipe! Can’t wait to try (also, love all the pictures…very helpful!)

    • …so I made this for lunch today..YUM! You are right about the hardest part being prepping the artichokes, but it was well worth the effort! They turned out beautiful and delicious-so glad to have another way to enjoy artichokes!

      • AndreAnna

        Lauren, That’s awesome! I’m so glad they came out well for you. Maybe we should hire artichoke minions where their only purpose in life is to prepare them for us?

  5. Okay, that is so funny! Kurt just told me he wanted me to make the White Chocolate Artichokes so I bought a bunch at the store. I am just copy your version now so I do not have to think…LOL Beautiful pics, my friend!

  6. 73 artichokes!? I am totally with you on that. They are our absolute faves. Most often, we eat them steamed when camping at our mtn property. They just taste better when eaten outside (that whole camping and food tastes better, you know?). But now I must roast, too, so thank you SOOO much for coming up with this recipe! I just bought some, too, but sadly not 73. While they are in season now and much more beautiful, the price NEVER goes down for us. :-( They are worth it though. And I swear I didn’t hear you order a dirty martini at WC. I must have been focused on my delightful margarita at the time. ;-)

    xo,
    Shirley

    • AndreAnna

      Well, the 73 may last me like a week or so! Maybe. :) And I totally did have one martini and they even stuffed the olives with blue cheese, it was really great! But I could see how you could get lost in a margarita. It happens to me all the time!

  7. Wow, awesome job at duplicating them AndreAnna! Unfortunately, your version still has the dairy – but now that you’ve made the recipe, I can make them and finally try!

    I couldn’t help but mention you on the post I just put up on GDF today :)

    • AndreAnna

      I saw that! I AM a very good taster! So says the 5 extra pounds on my tushie from last weekend! :)

  8. Do you eat the whole thing or scoop out the inside and eat it? I’ve never eaten an artichoke other than the marinated ones in a jar (I’m lukewarm on those) but would love to try. I’m always looking for new veggies to feed the kiddos.

  9. You and me…we’s like peas and carrots! I’ve been doing the EXACT SAME THING, LOL!!! I’ve made them twice already and just bought more artichokes to see if I can better “capture” the smokiness from White Chocolate Grill.

    I miss those artichokes…

    But looking at your gorgeous photos brings back fond memories of a wonderful evening with GREAT friends!!

    xoxo,
    Heidi

  10. WANT. Without the dairy of course. But still….. OMG. WANT. :)

  11. Those artichokes were so good and they have been on my mind. I walked toward the artichokes in the produce aisle a few days ago and chickened out. You’ve given courage and a recipe, so those artichokes are mine next time.

  12. JoJo

    Synchronicity! I love roasted vegetables and thought I’d tried them all. However, just today my state office building’s cafeteria had roasted artichoke hearts on the salad bar. I think they used frozen hearts- and there was very little seasoning, but I could tell from the flavor that it was a winner. To paraphrase a previous poster, thanks for doing the thinking for me!

  13. As soon as I get to the store and I get my grubby hands on some artichokes I am making this! This sounds beyond delicious. Can’t wait to make them. (I may even broil them for 2 minutes with that cheese – just for kicks.)

  14. Matt

    Those look great. Any suggestions on where to shop for decent produce in the QCA?

    • AndreAnna

      Hey Matt!

      I get most of my produce from the organic section at HyVee, though some things I don’t buy organic: things with tough skins and low pesticide levels like bananas, avocados, etc. Anything where the skin is eaten or is porous like berries, I buy organic and HyVee seems to have pretty good selection. (Schnuck’s does, too.) Of course, I prefer to buy local and now that the farmer’s market is open, I’m there almost every Saturday morning. Problem there is there is only ONE certified organic vendor there (Oak Hill Acres) and right now they were only selling greens and seedlings. I just bought 6 tomato plants and a bunch of herbs from them last week. BUT I’ve found if you talk to some of the local farmers and start a conversation you will find that many use organic practices but are not certified for various reasons as obtaining the certification is quite difficult and expensive. There are a few farms at the market who ship in produce from MO and WI and to me, that’s no different that buying from the supermarket. I’d much rather buy local, sustainable produce. So my advice: go to the Freight House Farmer’s market on Saturday, talk to some farmers, buy what’s in season and as close to organic as possible to reap the most nutritional benefits. And whatever you can’t find there, go to HyVee or Schnucks. Hope that helps!!!

  15. Serror

    Made these last night and they were amazing! LOVE LOVE LOVE. Thank you so much for sharing.

    Although, I think maybe I left them in too long as many of the outer leaves were inedible by the time the thickest part was done. Are the outer leaves supposed to completly dry out? I mean we are talking artichokes here and I don’t expect to eat every part. I am guessing that my ‘chokes were larger, thus the outsides got a bit dryer/darker… Thoughts?

    • AndreAnna

      Ohm awesome! So glad you liked them. Mine were large too and had the same issue. The first couple layers of the outer leaves are always pretty crappy/tough so I wasn’t too concerned. If yours seem better quality and you want to preserve the outside, cover in foil. That should prevent the “burning/drying.”

      • Serror

        Think my main problem was that one artichoke just wasn’t enough! I could’ve eaten 3 in a row!

      • AndreAnna

        I KNOW! Which is why I just bought 5 at the store. LOL

  16. Pete

    First time Artichoke maker here, and I have to say this recipe is fantastic! The prep is a bit cumbersome, but well worth it. I added olive oil and breadcrumbs to add my own twist to it. Thanks for the recipe!

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