These roasted artichokes are pressure cooked with lots of garlic and seasoned with lemon and tamari then roasted to crispy, tender perfection. A perfect vegetable side dish recipe that your family will love. Make two easy dipping sauces with the marinade!
Whether you’re making these artichokes in the Foodi, an Instant Pot, or right on the grill, they’ll be a family favorite soon!
If you’ve seen artichokes in your grocery store and not known what the heck to do with that strange looking vegetable, I’ve got a few ideas here for you.
Roasted artichokes are one of my family’s favorite recipes, and we make them often in the summer. They’re easy to grill or cook in the pressure cooker, and the seasonings you can use are endless!
Ingredients:
- large artichokes
- coconut aminos (or a reduced sodium soy sauce substitute like tamari or soy sauce)
- lemon juice
- garlic
- olive oil
- water or vegetable broth
There are three steps to making these artichokes:
- preparing
- steaming
- baking/browning
How to prepare artichokes:
Time needed: 40 minutes.
- Clean them up!
First, cut off the bottom stem of the artichoke, close to the bottom. Next, slice the tips of the leaves off of the artichoke. If you need some instruction on doing this, take a peek at the video in this post.
- Cook the artichokes
Before I owned an electric pressure cooker, I would often steam the artichokes in a rice cooker or in a large pot on the stove, then marinate them overnight, and grill them to “finish them.”
The Foodi makes this so much easier, because you can cook them in the pot and then immediately crisp them up a bit by using the bake/roast feature.
The best way to cook the artichokes so they’re soft is pressure cooking or steaming them. The bake/roast is totally optional–we’re not aiming for crispy artichokes, but it’s nice to have a bit of browning on foods, right? They definitely look prettier. - Season them
Prepare the marinade. Pull the leaves of the artichoke apart and use a spoon or brush to drip some of the marinade into the artichoke.
- Pressure Cook or Steam
Place the artichokes stem side down in the Ninja Foodi, Instant Pot, or other electric pressure cooker. Add a cup of water or vegetable broth along with some garlic to the pot.
Set the pressure cooker for 20 minutes on high pressure and when it’s done, quick release the steam.
Once the steam is released, open the lid and give them a minute to cool. Remove the artichokes from the pot carefully. - Slice the artichokes
Using a very sharp knife, slice the artichokes in half, starting at the stem. If you use a dull knife to do this, it won’t cut evenly through the thick leaves and it’ll pull some leaves out of the artichoke. Try to not saw the knife back and forth.
The center part of the artichoke is not eaten–you’ll be removing the fuzzy part right under the heart as well as the tough purple leaves. Those leaves don’t hold any of the “meat,” so we remove them to make a perfect spot to hold more garlic ;)
You could eat your artichokes at this point. The rest of the recipe is a bonus ;)
You can also add marinade to the artichokes right now, put them in the fridge, and allow them to marinate for up to 48 hours before continuing on with the rest of the instructions below. - Brown the artichokes
Place the artichoke halves cut side up into the air fryer basket of the Foodi (or if you’re not using a pressure cooker, this is when you can bake them or grill them).
- Add more garlic!
Drizzle the marinade in between the leaves in the center of the artichoke and fill up the centers of the artichokes with the extra marinade. Set a few teaspoons of the marinade aside if you’d like to make an easy dipping sauce.
You can stack the artichoke halves on top of one another and shift them a little halfway through the roasting process.
- Roast/Brown the Artichokes
Set the Foodi to bake/roast for five minutes. After three minutes, check on and move your artichokes so they all get crisp. You’re looking for them to be lightly charred, not super crispy.
Your cook time could change depending on how many artichoke halves you’re roasting, the size of your Foodi, and how big your artichokes are.
Recipe Tips:
- I use a melon baller or spoon to remove the fuzzy part, and the leaves usually pull right out.
Oven roasted artichokes
If you’re using an oven, preheat the oven to 350º and cook the artichokes for 10-15 minutes, watching for them to brown.
How to make grilled artichokes
If you’re making these artichokes on the grill, set it to medium high or 350º and allow them to cook both cut side up (first) and then cut side down for 5-10 minutes.
What do roasted artichokes look like?
They’re pretty ugly. I didn’t think too much about this until I had to take pictures for you all. There isn’t anything pretty about a roasted artichoke. I really, really don’t want you all to think that your artichokes are less beautiful than mine, so I am adding this real life picture for you.
When I make artichokes for my family and friends, this is what they look like.
When I want to make you all see how pretty they can be (even though they’re still not as beautiful as a raw artichoke), I make them three separate times until I can get a better set of pictures.
I promise you though, the ugly artichokes taste better than the pretty ones because they were able to sit in the marinade.
How to eat a roasted artichoke
The entire artichoke is not edible–this is an important fact.
You’re going to pull an artichoke leaf off and scrape your teeth against the “meat” on the underside of the leaf. The artichoke leaves aren’t edible–just the meat underneath is.
When you’ve pulled all of the leaves off, you’re left with the stem and the artichoke heart, which are both edible.
How to make an easy dipping sauce for your artichokes:
Take 4 teaspoons of melted butter or mayo and add 1 teaspoon of the marinade. Mix well.
Special Diet Information:
If you’re watching your waistline, I’d recommend using vegetable broth in your marinade instead of olive oil.
21 Day Fix/Ultimate Portion Fix: 1/2 artichoke counts as approximately 1 green container. The marinade is free except for the oil, and you can easily substitute that for vegetable broth!
A quick note that tamari, like all soy sauce, is pretty high in sodium. Just be mindful of that when marinating these delicious artichokes.
Weight Watchers: Using vegetable broth in the marinade instead of oil, one serving of this recipe is 1 Blue Plan Points | 1 Green Plan Points | 1 Purple Plan Points. If you’d rather use oil, the recipe is 6 points on all myWW plans.
Trim Healthy Mama: This is a THM-S recipe. Keep your serving size to one medium or 1/2 large artichoke.
More delicious and healthy recipes:
- You might love these artichokes as a side for a delicious homemade rotisserie chicken
- These are a delicious side when eating these avocado stuffed chicken breast
- Brown Rice Risotto
- Copycat Chipotle Chicken
- Healthy Mac and Cheese with Greek yogurt
Delicious Roasted Artichokes with Dipping Sauce
Equipment
Ingredients
- 2 artichokes large
- ¼ cup coconut aminos low sodium soy sauce or low sodium tamari
- 1 lemon juiced
- 4 tbsp garlic
- ¼ cup olive oil or broth
- 1 cup water or vegetable broth
Instructions
Prepare artichokes:
- Cut off the bottom stem of the artichoke.
- Cut the sharp tips of the leaves off of the artichoke. If you need some instruction on doing this, take a peek at the video in this post.
Steam artichokes:
- Prepare the marinade by adding all ingredients into a small bowl. You can cut calories by marinating in vegetable broth instead of olive oil.
- Pull the leaves of the artichoke apart and use a spoon or brush to drip some of the marinade into the artichoke.
- Place the artichokes stem side down in the Ninja Foodi, Instant Pot, or other electric pressure cooker. Add a cup of water or vegetable broth along with 1/2 tsp garlic to the pot.
- Set the pressure cooker for 20 minutes on high pressure and when it's done, quick release the steam. You can also steam these right on the stove for 20 minutes.
- Once the steam is released, open the lid and give them a minute to cool. Remove the artichokes from the pot carefully.
- Using a very sharp knife, slice the artichokes in half, starting at the stem. If you use a dull knife to do this, it won't cut evenly through the thick leaves and it'll pull some leaves out of the artichoke.
- I use a melon baller or spoon to remove the fuzzy part, and the purple leaves usually pull right out.
- Start adding marinade in between the leaves under the artichoke.
- Place the artichoke halves cut side up into the air fryer basket of the Foodi (or if you’re not using a pressure cooker, this is when you can bake them or grill them).
- Drizzle the marinade in between the leaves in the center of the artichoke and fill up the centers of the artichokes with the extra marinade. Set a few teaspoons of the marinade aside if you’d like to make an easy dipping sauce.
Roast artichokes:
- Set the Foodi to bake/roast for five minutes. After three minutes, check on and move your artichokes around so they all cook evenly and get crisp. You're looking for them to be lightly charred, not super crispy.
- Your cook time could change depending on how many artichoke halves you're roasting, the size of your Foodi, and how big your artichokes are.
- If using a grill or oven, brown the artichokes for 10-15 minutes.
Such an easy recipe and perfect for summer as there’s no need to turn on the oven!
Sooooo good and so easy – thanks for the recipe!
What temperature do you put the air fryer on and how long would they go if you’re doing that method? Thank you!
Hi Mels! You’ll want to cook/steam the artichokes first, then air fry them to crisp them up at 350 for about 10 minutes.
BEST EVER! Even my kids who thought they didn’t like artichokes LOVED these!
Quick and beautiful! This is my kind of side dish!
Simply stated, THESE WERE DELISH! So glad I made them. I’ve only used coconut aminos for one other recipe and was excited to try it here. It provides such a nice flavor. I used the vegetable broth as the fluid, and olive oil in the marinade. These were so good I did not even need the dipping sauce, which is unusual for this type of artichoke dish. This recipe is a keeper (as is) and will shared!