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Rosemary Roasted Artichokes

Rosemary Roasted Artichokes

Artichokes prepared this way are deliciously sauced in a rosemary/garlic butter, and they are easy to eat because they have been trimmed, chokes removed and halved. Very nice and fairly easy to make!

Serves 6-8


  • 4 large artichokes
  • 8 Tbsp unsalted butter or olive oil
  • 8 large cloves garlic, crushed or minced
  • 1/8 tsp salt
  • 8 small sprigs rosemary


  1. Preheat oven to 400 degrees F.
  2. Starting with one artichoke, cut the stem down to about 1″. Remove any small leaves on the stem.
  3. Slice off the tip of the artichoke by about one inch.
  4. Using a kitchen sheers, snip off all the sharp tips on the remaining leaves.
  5. Cut the artichoke in half lengthwise. Use a teaspoon to remove the choke (leaving the artichoke heart intact).
  6. Place each artichoke half on its own sheet of aluminum foil and dot with a diced tablespoon of butter (or drizzle with a tablespoon of olive oil).
  7. Sprinkle an eighth of the garlic on each half and lay on a sprig of rosemary. Wrap the artichoke half in the foil and place on a large baking sheet.
  8. Repeat with remaining artichokes.
  9. Roast for one hour. Carefully unwrap artichokes and remove rosemary sprigs. Place them on a large platter and serve hot.

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