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Vegan roasted artichoke recipe

Need some inspiration on how to use your artichokes? How about this recipe from Mindful Avocado? It’s easy, it only needs a handful of ingredients, and it’s absolutely delicious!

It might be a plant-based recipe, but even meat-eaters will love how the earthy artichokes taste with the gorgeous garlic butter sauce.

A great way to make the most of this misunderstood veggie, this snack or starter is bound to impress whoever you’re cooking for.


Prep time: 10 minutes

Cook time: 45 minutes

Serves: 6 people


2 lemons

3 fresh artichokes

3 tbsp olive oil

Salt & pepper, to taste

6 sprigs of rosemary

6 cloves of garlic, peeled

60g vegan butter


  1. Preheat the oven to 200℃.

  2. Fill a bowl with cool water and add the juice of one lemon.

  3. Prepare the artichokes. Trim the end and remove the loose leaves on the bottom, then trim the pointy ends of the leaves. Halve each artichoke and spoon out the fuzzy ‘choke’, then quickly put the halves face down in your lemon water.

  4. Without shaking off any water, put the artichoke pieces in a baking dish cut side up. Brush with oil and season.

  5. Cut the other lemon into six slices. On each artichoke half, put a lemon slice, a sprig of rosemary and a clove of garlic.

  6. Carefully flip the artichokes over, brush the top with oil and season.

  7. Cover the baking dish with foil and bake for 45 minutes, until the artichoke leaves can be easily pulled off.

  8. In the meantime, melt the butter in a pan.

  9. Once cooked, remove the artichokes from the oven and take the garlic cloves out of the dish. 

  10. Mash the garlic with the side of a knife and add to the melted butter.

  11. Serve and enjoy dipping the artichoke leaves into your garlic butter.

Storage tips

We recommend eating this dish straightaway.


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