Oven-Roasted Artichokes


Fork-tender, oven-roasted artichoke halves from Russ Crandall of The Domestic Man are a delicious addition to any feast.

overhead view of Oven-Roasted Artichokes, next to sauce in a green bowl, on a wooden board, on a yellow towel
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins


  • 4 artichokes (3 to 4 inches wide)

  • 1 tablespoon olive oil

  • 1 tablespoon butter, melted

  • 1 tablespoon lemon juice

  • 1 cup mayonnaise

  • ½ cup freshly grated Romano, Asiago and/or Parmesan cheese blend

  • 2 cloves garlic, minced

  • ½ teaspoon ground black pepper

  • ¼ teaspoon ground dried chipotle pepper

  • Reynolds Wrap® Aluminum Foil


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Trim each artichoke stem to less than 2 inches in length. Slice off tips and snip thorny tips with kitchen shears. Slice artichokes in half lengthwise and use a small knife to remove the "chokes" (white fibrous hairs and inner purple leaves); discard.

  3. Lay out 8 squares of aluminum foil. Place 1 artichoke half, cut-side up, in the center of each foil square.

  4. Mix olive oil, butter, and lemon juice together in a small bowl. Drizzle mixture over each artichoke half, making sure it gets in between the leaves. Flip artichokes over.

  5. Form the foil packets: Bring up the foil sides, double-fold the top and ends, and seal the foil snugly around each artichoke. Transfer to a baking sheet.

  6. Roast in the preheated oven until fork-tender, about 40 minutes.

  7. While the artichokes are roasting, mix mayonnaise, cheese, garlic, pepper, and chipotle powder together in a bowl; set aside.

  8. Remove artichokes from the oven. Turn on the broiler.

  9. Carefully open foil by cutting along the top of each packet with a sharp knife, allowing steam to escape. Use tongs to flip each artichoke over. Scoop some mayonnaise mixture into the center of each artichoke half. Spread slightly with a spoon.

  10. Return artichokes to the oven and broil, with the foil opened, until topping is browned, 4 to 5 minutes.

To Eat:

Remove the leaves from the outer part of the artichoke, dip in the mayo mixture, and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!

Nutrition Facts (per serving)

256 Calories
27g Fat
2g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 256
% Daily Value *
Total Fat 27g 35%
Saturated Fat 6g 29%
Cholesterol 22mg 7%
Sodium 256mg 11%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Protein 3g
Vitamin C 1mg 6%
Calcium 84mg 6%
Iron 0mg 1%
Potassium 17mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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