Roasted Artichokes Find out how to make the best Roasted Artichokes recipe at home with lemon and parsley from the Silver Oak Napa Valley Winery Chef, Dominic Orsini.
Roasted Artichokes

Roasted Artichokes

Lemon and Parsley

Serves 6 / Total Time:


  1. Preheat oven to 450°F.
  2. Clean the artichokes by removing the green leaves and peeling the green stem, leaving only the yellow flesh and heart. Cut each artichoke into 4 wedges. If the center is prickly, cut away and discard along with the green skin. Add 1 cup of white wine vinegar to a gallon of cold water and soak each artichoke in the water as it's peeled.
  3. Strain the water away and transfer artichokes to a roasting pan. Toss with the garlic, olive oil, salt and pepper. Roast in the oven for 20 minutes, stirring frequently.
  4. When the artichokes are fully cooked and tender, remove from the oven and finish with lemon juice, zest, parsley, and salt and pepper to taste.

Wine Pairings

Shop our winery exclusive offerings for a perfect paired meal.

You might also like