Oven roasted artichokes and potatoes are a light, rustic side dish that brings together Mediterranean flavors in a wholesome, easy-to-make recipe. Perfect for weeknight dinners or holiday spreads, this dish offers a satisfying blend of creamy potatoes and tender, herb-infused artichokes—all ready in just a few simple steps.
Why Everyone Will Love This Recipe
- Made with just a handful of wholesome ingredients.
- Naturally gluten-free and suitable for vegetarian diets.
- Loaded with flavor from garlic, parsley, and lemon.
- Bakes beautifully in under an hour with minimal prep.
- Ideal as a side dish or light main with a green salad.
What Is Oven-Roasted Artichokes and Potatoes?
This dish is a Mediterranean classic combining fresh artichokes and potatoes roasted together with garlic, parsley, and olive oil. The artichokes become tender and flavorful while the potatoes develop golden, crispy edges. It’s a comforting yet light option, commonly served in Italian and Spanish homes, especially in spring when artichokes are in season.
Pro Tips for the Best Results
- Use fresh artichokes for the best flavor—remove tough outer leaves and trim the tips.
- Soak artichokes in acidulated water (lemon + water) to prevent browning.
- Cut potatoes evenly to ensure they cook at the same rate as the artichokes.
- Toss everything thoroughly so the herbs and oil are evenly distributed.
- For extra crispiness, uncover the dish for the final 10 minutes of baking.
Frequently Asked Questions
Can I Use Frozen Artichokes?
Yes, but thaw and drain them well before baking. They may cook faster, so check early.
What Kind of Potatoes Work Best?
Waxy varieties like Yukon Gold or red potatoes hold their shape best in the oven.
Can I Add Cheese or Breadcrumbs?
Absolutely! Sprinkle grated Parmesan or seasoned breadcrumbs on top before baking for a golden crust.
Is This Recipe Vegan?
Yes, it’s naturally vegan. Just ensure your toppings (if added) are plant-based.
Can I Make This Ahead?
Yes. Prep the veggies and seasoning, store in the fridge, and bake fresh when needed.
Can I Add Other Vegetables?
You can toss in sliced onions or bell peppers for added flavor and color.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain texture.
How to Freeze
While fresh artichokes don’t always freeze well, you can freeze the fully baked dish. Let it cool, portion it into containers, and freeze for up to 1 month. Reheat directly in the oven for best results.
Ingredients
How to Make Oven Roasted Artichokes and Potatoes
;Resize,width=712;)
In a food processor, blend parsley leaves and garlic until finely minced.
In a food processor, blend parsley leaves and garlic until finely minced.
;Resize,width=712;)
Remove the tough outer leaves, slice in half, then into wedges. Soak in lemon water to prevent browning.
Remove the tough outer leaves, slice in half, then into wedges. Soak in lemon water to prevent browning.
;Resize,width=712;)
Peel and chop into evenly sized pieces.
Peel and chop into evenly sized pieces.
;Resize,width=712;)
Drain the vegetables and place them in a glass baking dish. Add olive oil, salt, pepper, and the parsley–garlic blend. Mix well.
Drain the vegetables and place them in a glass baking dish. Add olive oil, salt, pepper, and the parsley–garlic blend. Mix well.
;Resize,width=712;)
Roast at 355°F (180°C) for 40 minutes. Cover with parchment if they brown too quickly.
Roast at 355°F (180°C) for 40 minutes. Cover with parchment if they brown too quickly.
;Resize,width=712;)
Enjoy hot as a side or light vegetarian main.
Enjoy hot as a side or light vegetarian main.
;Resize,width=767;)
