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This recipe wraps the artichoke in foil before roasting and during roasting this helps the flavor and nutrients stay in the artichoke. Although by roasting, the artichoke may lose some flavor and nutrients

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Perfectly tender roasted artichokes, prepared Mediterranean-style with olive oil, capers and a garlic vinaigrette.

Once you've learned a few simple tips to clean and prepare artichokes, you'll be making this roasted artichoke recipe all the time!

I always keep jars of marinated artichoke hearts in my pantry. They're convenient and can add a bit of something special to your pasta, salad, or even an egg casserole.

And I'm just as in love with beautiful fresh globe artichokes!

Artichokes are loaded with nutrition like vitamin C, fiber, and potassium, but we often overlook them because they can be intimidating to buy and cook. But they're actually not!
There are a few key steps (below) to prepare artichokes for cooking, but once you nail those, you're on your way to making the best artichoke recipe.
Artichoke recipe with a Mediterranean twist

These beautiful tender roasted artichokes are next-level delicious, thanks to bright Mediterranean flavors.

The flavor makers here include Greek extra virgin olive oil to aid the roasting, and then a tangy garlic and dill vinaigrette. I ended up using the garlic cloves that have been roasted right with the artichokes, win-win!

With little effort, this roasted artichoke recipe can make a special appetizer to start your dinner (I especially love this to start a lemony salmon dinner or chicken).

Let's cover a few important basics, first.

How to select artichokes?

Part of the issue many people run into is buying good fresh artichokes to begin with. Prime season for artichokes is from March to May and then again in October and November. Here are a few tips:

Select artichokes that are heavy for their size

Artichoke leaves should be deep in color and tightly gathered together (not spread out)

The size does not matter as far as taste or quality, but a smaller artichoke will cook more quickly

To test for freshness, give the artichoke a bit of a squeeze, it should make a squeaky noise like a brand new sneaker

What is the best way to cook artichokes?

There are a number of ways to cook artichokes. You can boil or steam them, cook them in the pressure cooker, or roast them. Many possibilities. What is the right artichoke recipe for you?

Personally, my favorite is roasted artichokes with a bit of extra virgin olive oil. Roasting in the oven allows the artichokes to develop some deep and nutty flavors. They are so delicate and delicious.
One thing makes all the difference: warp them in aluminum foil!
Wrapping the artichoke halves in foil helps the vegetable cells to release moisture and traps the steam so that keeps the leaves moist so the artichokes are cooked to tender perfection.

How to prepare artichokes for roasting?

For this baked artichoke recipe, there are a few simple steps to prepare the artichokes before roasting

First, cut the stem (some people peel it, so you can do that if you'd like to keep the stem on)

Remove the tough layers. Peel the outer layers off by hand until you reach the inner more tender layers (they're usually lighter in color)

Trim the sharp tips. Use a serrated knife to cut off about ¾ of an inch from the top of the artichoke. Use kitchen shears to trim off any pokey tips from the lower leaves.

Cut the artichoke in half lengthwise

Remove the fuzzy choke. Use a paring knife to remove

Once you've followed the steps to prepare them, what's left to make this roasted artichoke recipe is to season the artichoke hearts, place each in a large enough piece of aluminum foil, place a garlic clove in each half and drizzle a generous amount of extra virgin olive oil.

Be sure to wrap the foil packets around the artichokes well and then roast in the oven for about 40 minutes until perfectly tender.

That garlic you roasted along with the artichokes becomes a part of a tasty vinaigrette to finish the roasted artichokes.

I love adding some capers, shallots, and crumbled feta to complete this Mediterranean artichoke recipe.

How to eat roasted artichokes?

It may sound silly to talk about exactly how to eat roasted artichokes, but it's not as obvious just by looking at them.

The roasted artichoke leaves are edible, you must peel them off by hand and scrape them with your teeth to eat the tender parts and discard the remaining petal (they need to be cool enough to handle). If you need a dipping sauce, set some of the tasty roasted garlic and dill vinaigrette aside for that.

Roasted artichoke hearts are edible and you can use your fork and knife to cut through and enjoy.

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Mediterranean Roasted Artichoke Recipe

1. Preheat oven to 400 degrees F.

2. To clean artichokes, first, cut off the stem/stalk. Peel off the tough outer layers by hand. When you reach the softer layers, use a serrated knife to cut off about ¾ inches from the top. Now, cut artichoke in half length-wise. Then, using a spoon, remove the fuzzy choke on the inside.

3. As you clean the inside of each artichoke half, immediately add ½ tsp lemon juice to cover the surface to prevent the artichoke from discoloring.

4. On a large baking sheet, place each artichoke half in a piece of lightly-oiled foil paper that is large enough to fold around.

5. Season artichokes with salt and pepper, and nestle 1 garlic clove in the center of each artichoke half. Drizzle generously with quality olive oil (it's okay if some of the olive oil pools in the center or overflows onto the foil). Close the foil around artichokes.

6. Roast in the 400 degrees F heated-oven for 40 minutes.

7. Carefully open the foil pouches using tongs. Remove the roasted garlic from the center of artichoke, and close the foils back until ready to serve. Let garlic cool.

8. In the bowl of a small food processor, add the roasted garlic with the remaining vinaigrette ingredients. Pulse until smooth.

9. Remove the artichokes from foil. Arrange on a serving platter, generously drizzle the roasted garlic-dill vinaigrette. Top with shallots, capers and crumbled feta cheese. Enjoy!

This post originally appeared on The Mediterranean Dish in 2017 and has been recently updated with new information and media for readers' benefit. Enjoy!

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Easy Roasted Artichoke Recipe (Mediterranean style) | The Mediterranean Dish

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Perfectly tender roasted artichokes, prepared Mediterranean-style with olive oil, capers and a garlic vinaigrette. Once you've learned a few simple tips to clean and prepare artichokes, you'll be making this roasted artichoke recipe all the time! I always keep jars of marinated artichoke hearts in my pantry.

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This is a cucumber salad. Since this recipe doesn't require the cucumber to be cooked the recipe still retains a lot of it's shape, texture, flavor, and nutrients. With the addition of other things like onion into the salad it may alter the cucumber's flavor mildly

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This easy, refreshing cucumber salad recipe is perfect for hot days! A sweet and tangy dressing coats cool cucumbers, onions, and lots of fresh herbs.

This cucumber salad recipe is the quintessential summer side dish. Like all the best summer recipes, it calls for just a few ingredients, but it still packs a big punch of flavor. Thanks to a light sesame salad dressing, it's salty, sweet, nutty, and tangy, with plenty of fresh mint and dill to take it over the top. You only need 15 minutes to make it (including 10 minutes of hands-off chill time), so toss it together and enjoy it as a dinner side dish, or, like me, eat it straight out of the bowl! On hot days, there's nothing more refreshing.

Cucumber Salad Recipe Ingredients

This bright, fresh cucumber salad recipe only calls for 8 ingredients:

English cucumber, of course! This salad turns out best when you slice the cucumbers paper-thin. I recommend using a mandoline to get even slices.

Red onion. The thinner these guys are, the better, so if you have a mandoline, use it for the onion as well as the cucumber.

Rice vinegar, sesame oil, and honey combine to make a nutty, sweet, and tangy dressing for the crisp veggies.

Dill and mint. They add delicious freshness to the cool cucumbers and onions.

Pickled mustard seeds. I list these as optional, but I highly recommend using them. Their flavor is a great complement to the dill, and they add savory complexity to this simple cucumber onion salad.

Add a sprinkle of sea salt, and you've got everything you need!
Find the complete recipe with measurements below.

How to Make Cucumber Salad

This recipe is quick and easy to toss together. Here's all you need to do:

1. First, add the sliced English cucumbers and onion to a large bowl along with the honey, rice vinegar, sesame oil, salt, and fresh dill. Toss it all together and put the bowl in the fridge to chill for 10 minutes.

2. After the mixture has chilled, transfer it to a serving dish, leaving behind any excess liquid.

3. Top the cucumber salad with fresh mint leaves and pickled mustard seeds, if you're using them.

4. Season to taste with salt and pepper, and enjoy!

Find the full recipe below!

What to Serve with Cucumber Onion Salad

I tend to gobble up this cucumber salad as soon as I toss it together, but on days when I have some restraint, I serve it as a side dish with classic picnic fare. We love it with these recipes:

Round out the meal with fruit salad, grilled corn on the cob, or grilled veggies with dollops of tzatziki.

Thanks to the sweet and tangy sesame dressing, this cucumber salad recipe pairs well with Asian flavors too. Try it as a side dish with soba noodles, crispy tofu, or banh mi sandwiches. Add a scoop to a watermelon poké bowl, or pair it with sushi, spring rolls, or summer rolls to make a light meal.

More Favorite Salad Recipes

If you love this easy cucumber salad recipe, try one of these summer salads next:

Cucumber Salad

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This easy, refreshing cucumber salad recipe is perfect for hot days! A sweet and tangy dressing coats cool cucumbers, onions, and lots of fresh herbs. This cucumber salad recipe is the quintessential summer side dish. Like all the best summer recipes, it calls for just a few ingredients, but it still packs a big punch of flavor.

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This is a recipe for sauteed celery, this means that the celery is cooked on a pan with water and a little bit of oil. The celery is mixed around with a spatula or a wooden spoon while it cooks. This recipe may cause the celery to lose its shape and texture. It may retain its flavor but may lose some of its nutrients.

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Walder Wellness, RD | Simple, Healthy Whole Food Recipes

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Sautéed Celery (20-Minute Side Dish) | Walder Wellness, RD

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This easy sautéed celery recipe is paired with Asian seasonings like garlic, soy sauce, and rice vinegar. It’s PACKED with flavour and crunch!

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Roasted Brussels Sprouts - Love and Lemons

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This is a recipe for roasted Brussels sprouts. By roasting the leaves are able to retain a good amount of their flavor and nutrients. But with the addition of other spices like pepper the Brussels flavor is enhanced. The shape of the Brussels sprouts will change and become shriveled up.

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This crispy roasted Brussels sprouts recipe is my favorite healthy side dish! A delicious lemon Parmesan dressing makes it bright, zingy & addictive.

How do you feel about Brussels sprouts? Do you love them, or hate them? Over the last few years, I feel like they've been getting more and more popular, and I couldn't be happier about it! Brussels sprouts are some of my favorite fall veggies - they're fresh and healthy, but still hearty, and they pair well with all sorts of seasonings. But, in my opinion, the key to loving Brussels sprouts is preparing them the right way. No one's clamoring for more boiled or steamed sprouts - they're often bitter, and they have an unappealing mushy texture.

So if you're still on the fence about them, try this roasted Brussels sprouts recipe. They come out of the oven with golden brown centers and crackly, crisp outer leaves. I love them straight off the sheet pan, but when they're dressed with this easy Lemon, Thyme, and Parmesan seasoning, even the biggest Brussels sprouts skeptics can't resist them.

How to Cook Brussels Sprouts

Making perfect, crispy baked Brussels sprouts is easy! Here's what you need to do:

First, trim and chop the Brussels sprouts. Chop off and discard any dry or woody stems at the bottom of the sprouts. Then, slice larger sprouts in half, leaving smaller ones whole. Aim for all your veggies to be a similar size so that they cook evenly.

Next, season the sprouts. Toss them with olive oil and generous pinches of salt and pepper. Transfer them to a parchment-lined baking sheet, and arrange them in an even layer with their cut sides facing down. This way, you'll get nice browning on the cut sides of the sprouts, and their exposed leaves will become deliciously crisp as they bake. It's ok to have a few loose leaves mixed in with the whole sprouts - they come out lightly charred and irresistibly crunchy.

Finally, it's time to bake! Transfer the sheet pan to a 425-degree oven and bake for 2o to 30 minutes, until the veggies are tender and golden brown around the edges. Enjoy!

Roasted Brussels Sprouts Serving Suggestions

First and foremost, roasted Brussels sprouts are a delicious side dish. Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas. Find my favorite lemon Parmesan seasoning in the recipe below, or head to this post for more variations!

You can also turn these roasted sprouts into a meal on their own. Here are a few easy ideas to get you started:

More Brussels Sprouts Recipes

I hope you love making these oven roasted Brussels sprouts, but don't stop there! You can also enjoy them raw or sautéed. Here are a few of my other favorite ways to prepare them:

More Roasted Vegetable Recipes

If you love this recipe, try roasting one of these veggies next:

Roasted Brussels Sprouts
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Roasted Brussels Sprouts - Love and Lemons

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This easy roasted Brussels sprouts recipe is a delicious side dish! The golden brown, crispy sprouts are tossed in a zingy Lemon Parmesan dressing.

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This is a recipe for corn, where it is sauteed. Since the corn is sauteed it will be able to retain some of it's nutrients and flavor but will lose some through the cooking process. With the corn being sauteed it will become crispy.

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Summer Sweet Corn Saute is a mouthwatering, 5 ingredient side dish recipe that pairs perfectly with any summer dinner!

I realized as I dug into my sweet corn studded Scallops and Zoodles for dinner at Bol last week in Vail that it was the first bite of sweet corn I'd had all summer long. As an Iowan that is a SIN! We produce the most corn in the entire world and, although sweet corn makes up just 1% of the crop, we Iowan's immerse ourselves in the summertime treat any chance we get.

Well except for me, this summer, apparently.

I guess I had to go all the way to Colorado to ignite my craving because all I've been thinking about since returning home is how many different ways I can enjoy it. Raw, grilled, stirred into risottos, topping tacos, or simmered in soups and stoups - yes please, I'll take it all. But to squash a sweet corn craving in nearly no time at all, and enhance it's natural sweetness with just a few fridge and garden staples, it's Summer Sweet Corn Saute to the rescue!

You guys, I cannot express how yummy this easy side dish is and, best of all, the recipe calls for just 5 ingredients plus salt and pepper. Sweet, snappy, and garlic-basil-buttery. I need you to make this tonight!

Fresh sweet corn kernels sliced off the cob (see below for my mess free method) are sauteed in butter with green onions, garlic, and an offensive amount of salt and cracked black pepper before fresh basil is sprinkled on top and stirred in. Look up "simple is best" in the dictionary and you'll find this recipe. If dictionaries had phrases and anybody still used one. You understand.

Anyway, let this recipe serve more as a guide versus a hard and fast one that you need to follow exactly. Truly all you need to do is add a thwack of butter to a hot skillet then add sweet corn kernels, a few green onions and cloves of garlic, plus a small handful of fresh basil from your garden if you've got one. Saute for a few minutes then boom, it's done. I'm also not trying to tell you how much butter and salt to use, btw. As the viral Instagram meme instructs us, You measure that ish with your heart. Amen.

This recipe is simple enough to whip up any night of the week, is great to prep ahead of time (save mincing/pressing the garlic for cooking time,) and pairs well with pretty much anything - grilled chicken, fish, and sizzling steaks, or hot dogs, which is what I served it with the other night. What can I say, Ben was working late and Mama was tired...and likes hot dogs.

Onward!

How to Make Summer Sweet Corn Saute

Start by slicing the kernels off 4 ears sweet corn, for roughly 4 cups kernels total. My favorite mess-free method for slicing the kernels off a cob is to rotate the cob while slicing off a few rows at a time, keeping a flat part on the cutting board for stability. Voila, no flying kernels!

Watch the Easiest Way to Slice Kernels from the Cob

Next melt 4 Tablespoons butter in a large skillet over medium-heat. I always use salted butter but you can use whatever you've got in the fridge. Vegan butter works too!

Add the kernels to the skillet with 3 sliced green onions, 2 pressed or minced garlic cloves, and TONS of salt and freshly cracked pepper. Saute until the kernels are crisp-tender, 4-5 minutes, then add 8 fresh basil leaves that have been chopped and stir to combine.

Here's my favorite method for chopping fresh basil leaves:

Stack the basil leaves on top of one another

Roll the leaves up like a cigar

Slice (aka julienne) the leaves into thin strips

For this recipe, since we want chopped vs julienned basil, take your knife then slice the opposite direction of the strips to chop them up. Easy!

Scoop Sweet Corn Saute onto plates next to whatever you've got cookin' for dinner, then DIG IN (and don't say I didn't warn you about fighting over leftovers!) Enjoy! :)

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4 Tablespoons butter

4 ears sweet corn, kernels sliced from cobs (~4 cups kernels)

3 green onions, chopped

2 cloves garlic, pressed or minced

salt and pepper

8 medium-sized basil leaves, chopped

Add butter to a large skillet over medium-high heat. Once melted, add sweet corn kernels, green onions, and garlic then season with lots of salt and pepper and saute until kernels are crisp-tender, 4-5 minutes. Add chopped basil then stir to combine and serve.

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Summer Sweet Corn Saute - Fresh and Easy Side Dish

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Summer Sweet Corn Saute is a mouthwatering, 5 ingredient side dish recipe that pairs perfectly with any summer dinner!

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This a recipe for beets which are roasted. Since they are roasted they will be able to retain their flavor and the flavor will be enhanced by the spices added to it. By roasting the beets the beets are able to become juicer but the shape of the beets may change because of the heat applied to the beets.

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Learn how to roast beets perfectly every time! My recipe is easy to make, and the roasted beets are always tender and flavorful. A delicious side dish!

This roasted beets recipe is one of my go-to side dishes in the fall and winter. It's delicious-the beets come out perfectly tender with a concentrated sweet and earthy flavor. It's also really easy to make. Just wrap the beets in foil with a drizzle of olive oil, and roast until soft!

The roasted beets are wonderful on their own, seasoned simply with salt and pepper, or dressed up more with citrus juice, herbs, or balsamic vinegar. Serve them with any weeknight dinner, or add them to a holiday meal. These oven roasted beets keep well for days in the fridge, so they're great for making ahead.

How to Roast Beets

If you've never roasted beets before, you won't believe how easy it is! You can find the complete recipe at the bottom of this post, but here's a step-by-step overview of how it goes:

First, preheat the oven to 400°F.

Then, prep the beets. Slice off the lush tops (use them to make this sautéed beet greens recipe!), and scrub the beets well.

Is it better to peel beets before or after roasting?

I like to peel beets after roasting.

It makes the prep for this roasted beets recipe quick and easy, and once the beets are cooked, the skins slip right off!

The skins also help hold in the beets' natural moisture as they roast. With this method for how to roast beets, they come out perfectly moist and tender.

Wrap each beet in aluminum foil with a drizzle of olive oil and pinches of salt and pepper.

Place the foil-wrapped beets on a baking sheet.

Roast until fork-tender. The exact timing will depend on the size and freshness of your beets. Small beets may cook in as little as 35 minutes, while large beets may take an hour or longer!

Unwrap the beets and set them aside to cool.

When they're cool to the touch, use your hands to slip off the skins.

Tip: I like to do this step under running water for easy cleanup!

So easy!

How to Store Roasted Beets

I don't recommend roasting most vegetables in advance, but roasted beets are an exception.

They keep well in an airtight container in the refrigerator for up to 3 days, and you can serve them chilled or reheat them in the microwave.

You can also freeze roasted beets for up to 3 months!

How to Serve Roasted Beets

Use the cooked beets in any recipe that calls for roasted beets, such as this beet salad or beet hummus, or serve them as a simple, delicious side dish on their own. Slice and season them with a drizzle of olive oil and a pinch of salt, or dress them up with any of these garnishes:

Drizzles of sherry or balsamic vinegar

A splash of fresh lemon juice or orange juice

Lemon or orange zest

Chopped fresh herbs like fresh thyme, parsley, or chives

Toasted nuts like walnuts or pistachios

Crumbled feta or goat cheese

If I'm making this recipe for a special occasion, I often turn it into a larger composed side dish. I serve the beets alongside orange segments on a bed of peppery greens like watercress or arugula. I add drizzles of fresh orange and lemon juice, olive oil, and balsamic vinegar and top it all off with goat cheese and toasted walnuts. It's always a hit!

How do you like to serve oven roasted beets? Let me know in the comments!

More Favorite Beet Recipes

If you love these roasted beets, try one of these fresh beet recipes next:

Want more roasted veggies? Try my roasted broccoli, roasted cauliflower, roasted Brussels sprouts, or roasted carrots recipe next!

Roasted Beets

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Learn how to roast beets with this easy recipe! Tender and flavorful, the oven roasted beets are a delicious fall or winter side dish.