My Parmesan roasted artichokes are super easy, super delicious, and have a pesto dipping sauce that is easy to love! They are crispy, flavorful, and covered with a delicious Parmesan breadcrumb topping! This is not the way Mom made them when we were growing up, but it may quickly become your new favorite artichoke dish!
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!
- Easy Parmesan Roasted Artichokes
- 🥘 Parmesan Roasted Artichokes Ingredients
- 🔪 Step-By-Step Instructions
- 💭 Angela's Tips & Recipe Notes
- ❓ Are Parmesan Roasted Artichokes Good For You?
- ❓ What Do Roasted Artichokes Taste Like?
- ❓ How Do You Eat Parmesan Roasted Artichokes?
- 🥕 More Great Vegetable Dishes
- 📋 Recipe
- 💬 Comments
🥘 Parmesan Roasted Artichokes 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 a 2 tablespoon and 1 tablespoon portion).
- Garlic - 3 cloves of finely minced garlic.
- Panko Breadcrumbs - 1 tablespoon of Panko breadcrumbs.
- Parmesan Cheese - 4 tablespoons of grated Parmesan cheese.
- Salt & Pepper - 1 pinch of both salt and pepper.
For The Dipping Sauce
- Sour Cream - ½ cup of sour cream (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 recipe card below for ingredients, amounts & instructions!*
🔪 Step-By-Step Instructions
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, 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
- Preheat. To get started, first preheat your oven to 375°F (190°C).
- Prepare a baking sheet. Next, either line a baking sheet with aluminum foil and coat it with non-stick cooking spray, or use parchment paper that has been buttered.
- Cut the artichokes. Cut your 2 artichokes in half, from the top down through the stem, and rub the cut portions with 1 fresh lemon wedge to prevent them from browning. (You can also cut the tips off of the leaves if desired).
- Remove the center. Next, use a small knife or spoon to remove the 'choke' of the artichoke- all of the purple leaves and the fuzzy inside portion. Afterward, rub the cleared section with the lemon wedge as well, and then place your cleaned artichoke halves on the lined baking sheet, with the cut side facing up.
Coat And Roast The Artichokes
- Drizzle artichokes. In a small bowl, combine 2 tablespoons of melted butter, 3 cloves of minced garlic, and ½ teaspoon of lemon juice. Drizzle the mixture over the artichokes, then turn the halves over and use your hands to coat the back side of the artichokes with the excess butter mixture.
- Roast. Leave the artichokes with the cut side facing down and roast in the oven at 375°F (190°C) for 45-50 minutes, or until the stem base is tender when forked, and the edges have browned a bit.
- Remove and flip. Next, remove the baking sheet from the oven and turn the roasted artichokes over. Move your oven rack up to the top rack and set your oven to broil (use low setting if available).
- Make topping. In a small bowl, combine 1 tablespoon of melted butter, 1 tablespoon of breadcrumbs, 4 tablespoons of Parmesan cheese, and a pinch of salt and pepper. Top each of the artichoke halves with the topping mixture.
- Broil. Next, return the artichokes to the top rack to broil. Do not turn your back on the artichokes while broiling as they will brown quickly.
- Remove. Once the topping is golden brown and the Parmesan cheese is melted, remove it from the oven and allow it to cool on the baking sheet for 5-10 minutes before serving.
Make The Dipping Sauce
Combine ½ cup of sour cream and ½ cup of pesto sauce in a small bowl. Add the optional ½ teaspoon of lemon juice, if desired.
💭 Angela's Tips & Recipe Notes
- When preparing my baking sheet, I prefer to butter my parchment paper as the buttered coating adds better flavor.
- Wash your artichokes thoroughly, including under the leaves by pulling them away from the body and running your fingers down toward the base of the leaves.
- If you are using smaller artichokes, you may want to check how tender they are around the 40-minute mark.
- I like to broil with the oven door just slightly open to prevent broiling too quickly.
- To store: Place artichokes in an airtight container and place them in the fridge for up to 4 days.
- To reheat: Drizzle a small amount of olive oil over your artichokes and wrap them in foil. Bake for 15 minutes at 350°F (177°C).
❓ Are Parmesan Roasted Artichokes Good For You?
Artichokes are known as a 'superfood' because they have plenty of health benefits! They are high in fiber, vitamins, minerals, and antioxidants while still being relatively low in fat!
❓ What Do Roasted Artichokes Taste Like?
Artichokes have a similar flavor to asparagus and brussel sprouts. When roasted, they get a sweeter flavor!
❓ How Do You Eat Parmesan Roasted Artichokes?
To eat this tasty veggie, pull off the outermost petals and dip them into your preferred dipping sauce. Pull it through your teeth to take off the tender meat and discard the rest!
🥕 More Great Vegetable Dishes
- Air Fried Squash
- Pan Fried Potatoes
- Roasted Brussel Sprouts
- Baked Parmesan Yellow Squash
- Microwaved Acorn Squash
- Smoked Corn on the Cob
Parmesan Roasted Artichokes With Pesto Dipping Sauce Recipe
- 2 artichokes
- 1 lemon (½ for rubbing cut artichokes, reserve juice from the 2nd half)
- 3 Tbsp butter (melted - divided 2Tbsp/1 Tbsp)
- 2 cloves garlic (finely minced)
- 1 Tbsp Panko breadcrumbs
- 4 Tbsp Parmesan cheese (grated)
- 1 pinch each, salt & pepper
- ½ c sour cream (or greek yogurt)
- ½ c pesto sauce (we used our Basil Walnut Pesto Sauce)
- ½ tsp lemon juice (optional)
- Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with either aluminum foil coated with non-stick cooking spray or use parchment paper and butter the surface (which is what we did).
- Wash your artichokes 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.
- 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 lemon once each half is done.
- 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 tablespoon of the butter then add garlic and lemon juice. Drizzle 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.
- Place the artichokes in the oven (cut side down) and roast them at 375 degrees F (190 degrees C) for 45-50 minutes or until the stem base is tender when forked (Particularly small artichokes may need to be checked earlier). The bottom side of the artichokes and leaf tips should also show some browning.
- Remove the pan from the oven and use tongs to flip the roasted artichokes over so that they are facing cut side up. Combine breadcrumbs, Parmesan cheese, salt, pepper, and the remaining 1 tablespoon melted butter, then top each of the artichoke halves with the cheese and breadcrumb topping.
- Move your oven rack up to the top for broiling and set the oven temp to broil (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.
- Remove from the oven and allow to cool on the baking sheet for 5-10 minutes before serving. While the artichokes are cooling, combine sour cream and pesto in a small bowl. Add optional lemon juice if desired. Serve the pesto dipping sauce with the Parmesan crusted roasted artichokes.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!