Brown Butter Roasted Crispy Artichokes
These Brown Butter Roasted Crispy Artichokes feel restaurant-worthy while using just a handful of ingredients. Roasted until deeply golden and crisp around the edges, then finished with nutty brown butter, lemon, flaky salt, and herbs, they strike the perfect balance between rich, savory, and bright! It's perfect as a spring appetizer, side dish, or paired with a chilled glass of wine!
Servings: 4 Servings
Calories: 244kcal
Ingredients
- 4 medium fresh artichokes
- 1 lemon halved
- 3 Tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 Tablespoons unsalted butter for browned butter
- 1 lemon halved
- 1 teaspoon lemon zest
- Flaky sea salt for finishing
- Fresh parsley or chives chopped
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Trim the stems and remove any tough outer leaves from the artichokes. Slice off the top portion of each artichoke and use kitchen shears to trim any sharp leaf tips if needed. **If using large artichokes, slice in half before moving onto the next step!4 medium fresh artichokes
- Bring a large pot of salted water to a boil. Add the juice of half a lemon and the prepared artichokes and boil for 12–15 minutes, or until slightly tender when pierced with a knife. Drain well and allow them to steam dry for a few minutes before cutting in half.1 lemon
- Arrange them cut-side down on a parchment-lined baking sheet after drizzling generously with olive oil, salt, and pepper. Roast the artichokes in a preheated oven at 425°F until deeply golden brown and crisp around the edges, about 25–30 minutes depending on their size. For larger artichokes, you can bump up the time to 30-40 minutes. The cut side should be beautifully caramelized and crisp on the edges.3 Tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Meanwhile, melt the butter in a small saucepan over medium heat. Continue cooking until the butter smells nutty and the milk solids turn golden brown.6 Tablespoons unsalted butter
- Transfer the crispy roasted artichokes to a serving platter and spoon the warm brown butter over the top. Finish with fresh lemon juice, lemon zest, flaky sea salt, and chopped herbs before serving.1 lemon, 1 teaspoon lemon zest, Flaky sea salt, Fresh parsley or chives
Notes
Storing and My Top Tips
- Roast cut-side down: This helps maximize caramelization and creates those deeply golden crispy edges everyone fights over.
- Brown butter carefully: Once the butter starts browning, it can move quickly. Watch for golden milk solids and a nutty aroma rather than a dark brown color.
- Reheat in the oven or air fryer: Leftovers crisp back up beautifully in a hot oven or air fryer for a few minutes.
Nutrition
Calories: 244kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 584mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 526IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg
