Oven roasted artichokes

These artichokes are superb, and a crowd pleaser! They are becoming more readily available in the stores now, and have become a weekly favorite. Sometimes, it is fun to eat finger food!

A super nutritious delicacy

  • Artichokes are one of the richest vegetable sources of a range of minerals
  • Very rich source of calcium, iron, magnesium (strengthens bone and heart health)
  • Very high in fiber
  • Good source of vitamin C and folate
  • Low in calories and has a low glycemic index

First, I trim the stems, and clip the leaves, so there are no sharp, pointy edges. Then, I steam them for about 10-15 minutes, to soften the leaves.

Once steamed, I cut out the purple prickly leaves, and season the entire artichoke with coconut oil, salt and pepper, and italian seasonings.

Lay them flat on the parchment covered cookie sheet, and bake in the oven for 35 minutes at 375 degrees.

This is what they look like after roasting.


We don’t usually use dairy in our house, but on occasion, we will dip the leaves in ghee for this meal. So delicious!


oven roasted artichokes


  • 6 Medium artichokes (3 to 4 inches wide)
  • 2 Tablespoons coconut oil (or olive oil - to drizzle on artichokes before they go into oven)
  • 1/2 teaspoon celtic salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon italian seasonings


Step 1. Choose artichokes that are 3 to 4 inches wide; peal off and discard outer leaves, with a knife, slice off artichoke tips, with scissors, snip thorn tips from remaining leaves.
Step 2. Cut artichokes in half lengthwise.
Step 3. Steam for about 15 minutes; this softens the leaves, and prepares them for roasting.
Step 4. Take off heat, remove prickley purple leaves from the center of the artichoke; toss in oil and seasonings, completely coating.
Step 5. Line artichokes on baking pan flat side down.
Step 6. Bake in a 375°F oven until artichoke bottoms are tender when pierced, approximately 35 minutes.
Step 7. Serve with fresh lemon and dipping sauce of choice. We use ghee.