These Roasted Brown Butter Artichokes are an easy side dish for any meal!

Roasted Brown Butter Artichokes

  • Author: Dan
  • Yield: 8 1x


  • 4 medium sized artichokes
  • lemons or lemon juice
  • 10 garlic cloves
  • 8 tablespoons butter
  • 1 cup chicken broth
  • 1/2 cup white wine
  • salt and pepper
  • Chopped parsley (for garnish)
  • Shredded parmesan cheese (for garnish)


  1. Preheat the oven to 400 degrees.
  2. Trim the stems off the artichokes.
  3. Pull off the tough outer leaves and cut in half from the stem to the tip. Put the cut artichokes in a large bowl with lemon juice or cut lemons while you prep the rest.
  4. Pour the chicken broth and wine into an 11x 13 pan.
  5. Add the artichokes cut side down, then place in the garlic cloves and half of butter around the pan.
  6. Cover the pan with foil.
  7. Season with salt and pepper to taste.
  8. Cook for 30 minutes, remove from the oven and carefully lift off the foil to release the steam.
  9. Test to see if the artichokes are done by inserting a knife or toothpick into the stem of the artichoke.
  10. In a large skillet, add the remaining butter and melt until bubbly and browned.
  11. Add the artichokes cut side down, draining any excess broth, and cook for 5 minutes over medium heat until the artichokes have browned.
  12. Remove to a serving platter and garnish with fresh chopped parsley and grated parmesan cheese.
  13. If you like at this point you can grind some more fresh pepper on top and give the artichokes a drizzle of olive oil – totally optional.
  14. Serve with broth for dipping.