As a child, summer in my house always meant artichokes. Our family loved artichokes, we grew them in our backyard, and we had them probably once a week when in season.
As an adult, nothing has changed. I still love artichokes and any time I see them on sale, I buy them. This past weekend, when I was at the farmer’s market, I found a screaming deal on fresh artichokes and loaded up.
I was so excited! This was our first artichoke dinner of the season.
I don’t have a master recipe calendar or plan out the recipes I am going to share with you months in advance. I’m sure if I did, I’d actually make holiday themed recipes in the month before a holiday, or prep themed recipes like other food bloggers do. But with my design agency and client services dominating my workweek, and my family dominating my nights and weekends, I haven’t found time for any of that.
I share exactly what we have for meals or what we make in our every day routine.
Nothing special. Nothing extraordinary. Just what we cook and actually eat on normal workdays and weekends. And yes, that means that the family is chowing down while the food is hot, and I’m snapping photos while my food is getting cold. But that’s okay. I’m really enjoying this and it’s giving me a reason to cook more often.
I knew I was going to make artichokes with dinner, but Natalie also requested Garlic Smash Potatoes. But both side dishes needed the stove.
I have always steamed my artichokes over the stove. Steaming artichokes takes FOREVER and you have to keep an eye on the pot just in case. But what happens when you want to make artichokes AND something else that need to sue the same big pot. I only have one big pot, so this is a conundrum I find myself running into more and more often now that we’re cooking at home so much.
But I came up with a solution!
Baking artichokes in the oven instead of steaming them on the stove. The outcome had to be similar right? I figured that if I covered the artichokes in foil, the heat would create an effect similar to steaming. But I didn’t want to wrap each artichoke in foil because I didn’t want to later unwrap all four artichokes while piping hot!
How To Make Rosemary Garlic Oven-Baked Artichokes
When steaming artichokes, I usually worked in the flavors and seasonings that I wanted by mixing them into a mayo-based dipping sauce. But this time, because I was making oven-baked artichokes, I could put the seasonings directly onto the artichokes, which opens up a whole new world of possibilities!
Here’s how I made the Rosemary Garlic Oven-Baked Artichokes:
I first preheated the oven to 450 degrees. Next, I prepped the artichokes by cutting the tops off each one, pulling the leaves apart to loosen it up a bit and give the seasonings somewhere to go, and placing them in a stone baking dish.
Then, in a small measuring cup, I combined olive oil, garlic, rosemary, paprika, and sea salt, and mixed everything together really well before drizzling the olive oil mixture over the artichokes, making sure to get it down between the leaves.
Last, I covered the whole baking dish with foil, placed the dish in the oven, and baked the Rosemary Garlic Oven-Baked Artichokes for 60 minutes.
I served the Rosemary Garlic Oven-Baked Artichokes along side tender, juicy barbecue chicken breasts and the most amazing Garlic Smash Potatoes. Everyone went back for seconds and it was a battle for the fourth artichoke!
Bonus Recipe Tips:
- In place of the garlic, we used two heaping tablespoons of Tessemae’s Organic Slow Roasted Garlic Spread. This roasted garlic spread has such a rich flavor and tastes amazing!
- My husband and daughter love dipping sauces, so I scooped some Whole30 homemade mayo into a small bowl, added a splash of balsamic vinegar, and stirred it together to create a dipping sauce that complimented the artichokes’ flavor really well.
- I like the red color paprika adds, so just before covering the artichokes with foil, I sprinkled a little more paprika on the tops of the artichokes.
Rosemary Garlic Baked Artichokes
Skip the stove or steamer and make easy oven-baked artichokes packed with such incredible flavor that they don't even need a dipping sauce.
- 1/4 cup olive oil
- 1 1/2 tbsp. minced garlic
- 1 tbsp. rosemary
- 2 tsp. paprika
- 1/2 tsp. sea salt
- Preheat oven to 450 degrees. Cut the artichokes in half horizontally, removing the tops of all of the leaves. Place the artichokes in a glass baking dish or stone and pull the leaves apart a little.
- In a small measuring cup, combine olive oil, garlic, and seasonings, and mix well. Drizzle the olive oil mixture over the artichokes, making sure to get it down between the artichoke leaves when you can.
- Cover the entire dish with foil and bake for 60 minutes. Remove from oven. Remove foil, and serve artichokes immediately.
- If a dipping sauce is desired, scoop some mayo into a small bowl, add a small splash of balsamic vinegar, and mix well.
In place of the garlic, we used two heaping tablespoons of Tessemae's Organic Slow Roasted Garlic Spread.