Parmesan Roasted Artichokes

These easy-to-make Parmesan Roasted Artichokes are complete with a delectable pesto dipping sauce! Each bite offers a crispy, flavorful experience, topped with a savory Parmesan breadcrumb mix. A modern twist on a classic, these roasted artichokes might just become your new favorite way to enjoy this beloved vegetable!

Jump to:

• Easy Parmesan Roasted Artichokes
• 🥘 Ingredients
• 🔪 How To Make Parmesan Roasted Artichokes
• Roast The Artichokes
• 🥗What To Serve With Artichokes
• 💭 Angela's Pro Tips & Recipe Notes
• 🥡 Storing & Reheating
• ❓ Recipe FAQs
• 🥕 More Great Vegetable Side Dishes
• 📖 Recipe Card
• 💬 Comments & Reviews

Easy Parmesan Roasted Artichokes

If you've never tasted artichoke before, this is a great recipe to start with! The Parmesan breadcrumb topping is game-changing!

It may seem intimidating to roast artichokes, but I promise this recipe is not difficult! You'll be ready to enjoy these tasty Parmesan roasted artichokes in no time!

Check out my other recipes: Instant Pot Artichokes, Lobster Artichoke Dip, Baked Hot Spinach Artichoke Dip, Steamed Artichokes With Cheese Sauce

🥘 Ingredients

When choosing fresh artichokes, if it feels squishy, it is no longer fresh! You want to pick one that has leaves that are tightly packed.

• Artichokes - 2 artichokes.
• Lemon - 1 lemon (½ for rubbing cut artichokes; reserve juice from the 2nd half).
• Butter - 3 tablespoons of melted butter (divided into 2-tablespoon and 1 tablespoon portions) or a butter substitute.
• Garlic - 3 cloves of finely minced garlic.
• Panko Breadcrumbs - 1 tablespoon of Panko breadcrumbs (see my recipe, or use store-bought).
• Parmesan Cheese - 4 tablespoons of grated Parmesan cheese.
• Salt & Pepper - 1 pinch of both salt and pepper.

Pesto Dipping Sauce

• Sour Cream -  ½ cup of sour cream, a sour cream substitute, or Greek yogurt.
• Pesto Sauce -  ½ cup of pesto sauce (use my basil pesto sauce, or choose your own).
• Lemon Juice (optional) -  ½ teaspoon of lemon juice that was reserved from the lemon.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Parmesan Roasted Artichokes

While there may be a long list of steps, none of them are difficult! All you need to get started is a baking sheet, knife, measuring utensils, and some mixing bowls!

This recipe will make 4 Parmesan roasted artichoke halves. These are a perfect size for a side dish!

Prep The Artichokes

1. Preheat. Preheat your oven to 375°F (190°C/Gas Mark 5) and line a baking sheet with either aluminum foil coated with non-stick cooking spray or use parchment paper and butter the surface.
2. Prep. Wash your 2 large artichokes (324 grams) completely, pulling the leaves away from the body to clean underneath them as well. Cut your artichokes in half from the top down through the stem and rub the cut surfaces immediately with the fresh lemon wedge. If you like, you can remove the thorns from the tip of each leaf. However, it is not necessary as the leaves soften during the oven roasting.
3. Rub with lemon. Use a knife to remove the 'choke' from the center of the artichokes, removing all of the purple leaves and fuzz from the middle of each artichoke half. Rub the cleared choke area with 1 large lemon (108 grams) once each half is done.

Roast The Artichokes

1. Make garlic lemon butter. Place your cleaned artichoke halves on your lined baking sheet with each of the artichoke halves facing up. In a small microwave-safe dish, melt 2 tablespoons (28.4 grams) of the 3 tablespoons (42 grams) of butter, then add 2 cloves of garlic (42 grams) and ½ teaspoon (2.46 milliliters) of lemon juice.
2. Drizzle. Drizzle the butter sauce over the artichoke halves. Turn the artichokes over and use your hands to rub any excess of the melted butter and garlic onto the back side (leaf side) of the artichokes.
3. Roast. Place the artichokes in the oven, cut side down, and roast them at 375°F (190°C/Gas Mark 5) for 45-50 minutes or until the stem base is tender when forked (smaller artichokes may need to be checked earlier). The bottom side of the artichokes and leaf tips should also show some browning.
4. Add Parmesan topping. Remove the pan from the oven and use tongs to flip the roasted artichokes over so that they are facing cut side up. Combine 1 tablespoon (10 grams) of Panko breadcrumbs, 4 tablespoons (20 grams) of Parmesan cheese, 1 pinch (0.1 grams) each of salt & pepper, and the remaining 1 tablespoon (14 grams( of the melted 3 tablespoons of butter, then top each of the artichoke halves with the cheese and breadcrumb topping.
5. Broil. Move your oven rack up to the top for broiling and set the oven temp to broil (use the low broil option if you have it). Place the roasted artichokes back in the oven to broil, leave your oven door cracked, and watch closely for the tops to be golden brown and for the cheese to be melted. *Be attentive and do not walk away, as these will quickly burn when on broil.
6. Cool. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes before serving.

Make The Basil Dipping Sauce

1. Combine the ingredients. While the artichokes are cooling, combine ½ cup (115 grams) of sour cream and ½ cup (124 grams) of pesto sauce in a small bowl. Add another squeeze of lemon juice if desired.
2. Enjoy. Serve the pesto dipping sauce with the Parmesan-crusted roasted artichokes.

🥗What To Serve With Artichokes

Need some ideas for what to serve with artichokes? These would make a delicious side dish for a pan-seared ribeye steak or grilled pork steak! Of course, you can devour these artichokes just as they are, too! Enjoy!

💭 Angela's Pro Tips & Recipe Notes

• Artichoke Selection: Choose artichokes with tightly packed leaves for freshness. If it feels squishy, it's past its prime!
• Preheat and Prep: Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil or parchment paper. Butter the surface for extra non-stick assurance.
• Thorough Cleaning: Wash the artichokes thoroughly, pulling the leaves away from the body to clean underneath. This ensures all the hidden dirt is removed.
• Lemon Rub: After cutting the artichokes in half, immediately rub the cut surfaces with a fresh lemon wedge to prevent browning and add a zesty flavor.
• Buttery Breadcrumb Topping: Combine melted butter with Panko breadcrumbs and grated Parmesan cheese for a crispy, flavorful topping that complements the soft artichokes.
• Tenderness Check for Smaller Artichokes: If you're opting for smaller artichokes, start checking for tenderness around the 40-minute mark to ensure they don't overcook and maintain the perfect texture.
• Controlled Broiling Technique: When broiling, keep the oven door slightly ajar. This allows you to monitor the browning closely and prevents the artichokes from broiling too quickly, ensuring a perfectly crispy finish.

🥡 Storing & Reheating

Place artichokes in an airtight container and place them in the fridge for up to 4 days.

Drizzle a small amount of olive oil over your artichokes and wrap them in foil. Bake for 15 minutes at 350°F (177°C/Gas Mark 4).

>>>>See all of my recipes here<<<<

❓ Recipe FAQs

🥕 More Great Vegetable Side Dishes

• Air Fried Squash - If you have extra summer squash on hand, just pop it in the air fryer!
• Pan-Fried Potatoes - Crispy pan-fried potatoes taste great with just about anything!
• Roasted Brussel Sprouts - My favorite way to make tender, slightly caramelized brussel sprouts!
• Baked Parmesan Yellow Squash - If you don't have an air fryer, just pop your summer squash in the oven with a little Parmesan!
• Microwaved Acorn Squash - Acorn squash has a subtly sweet flavor and cooks up just beautifully in the microwave!
• Smoked Corn on the Cob - If you're smoking meats this summer, toss a few corn cobs in there and enjoy!

📖 Recipe Card