Roasted Chimichurri Artichokes
Prep time
Cook time
Total time
These Chimichurri Artichokes are the perfect way to take artichokes to the next level! Our simple 5 minute chimichurri sauce is the secret to all the flavor with no fuss.
Serves: 12 servings
  • 1-2 batches homemade chimichurri sauce
  • 6 artichokes, stems trimmed to 1 inch, thorns removed with scissors, top trimmed down 1 inch
  • 3-4 fresh lemons
  • Dipping sauce:
  • ½ cup of mayo
  • 1 tablespoon lemon juice
  • Pinch of black pepper
  1. Preheat oven to 425 degrees F.
  2. Place artichokes stem-side down in a baking dish and drizzle with lemon juice.
  3. Slightly separate the artichoke leaves with your hands.
  4. Smother artichokes with chimichurri sauce, opening the leaves to pack more inside, reserve some sauce to top cooked artichokes with (depending on size of your artichokes you may need to whip up another batch of sauce to have enough for topping).
  5. Tightly wrap each artichoke in heavy-duty aluminum foil. Place back in baking dish to catch any leaks.
  6. Bake in the preheated oven until fork inserts into stem easily, about 1 hour 20 minutes for medium artichokes (note: artichoke cooking time can dramatically vary, start checking at 1 hour).
  7. Top with extra chimichurri sauce. Serve with dipping sauce or melted butter.
  8. Excellent with a roast or roasted lemon chicken, french bread, and red wine.
Recipe by The Adventure Bite at