Italian · Korean

Roasted Korean Parmesan Artichokes

Name: Roasted Korean Parmesan Artichokes
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4 servings
Cuisine: Italian, Korean
Ingredients: 2 TBSP unsalted butter, melted; 2 TBSP gochujang; 1 TBSP honey; 1 TBSP low-sodium soy sauce; 1 tsp rice vinegar; 2 cloves garlic, finely minced; 1 tsp sesame oil; ¼ tsp ginger paste; 2 TBSP olive oil; 1 lemon or lime, juiced; halves reserved; 20 baby artichokes; 1 tsp kosher salt; ⅛ tsp black pepper; as needed olive oil spray, for the sheet pan; ¼ cup grated Parmesan cheese, optional garnish

There’s something fun about putting a platter in the middle of the table and letting everyone dip and nibble while we talk. These little artichokes are perfect for that, especially with a sauce that makes you reach for another one! I roast them until the hearts are tender and the edges are browned, then finish them with Parmesan. Instead of stopping at the familiar butter dip, I bring in Korean gochujang, honey, garlic, ginger, and sesame for a sweet, spicy surprise. It’s a playful change from the artichokes and melted butter so many of us know and love—and that dipping sauce is a big reason why.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇰🇷 Korean

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

Baby artichokes meet bold Korean flavor in this roasted side dish. The hearts become tender and caramelized while gochujang, honey, soy and sesame form a buttery dipping sauce with a gentle sweet-spicy finish.

Why These Flavors Work

Gochujang adds fermented chile depth, honey softens its heat and soy provides savoriness. Parmesan echoes that umami while citrus and rice vinegar keep the butter-rich sauce bright.

SAVE FOR THE LEFTOVER IDEA

Save Reserve 8 roasted baby artichoke halves (about 1 1/4 cups sliced) for topping two small flatbreads. to make Quick Artichoke & Parmesan Flatbread Pizza (2 servings / 8"–10" flatbread).

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LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Quick Artichoke & Parmesan Flatbread Pizza (2 servings / 8″–10″ flatbread)

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COOKING MODERoasted Korean Parmesan Artichokes

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 6

STEP 1

To make the sauce, whisk together the melted butter, gochujang, honey, soy sauce, rice vinegar, garlic, sesame oil and ginger paste. Set aside.

STEP 2

Fill a large bowl with cold water and squeeze in the juice of the lemon or lime. Add the squeezed halves to the water. Trim each artichoke stem, leaving about ½ inch attached, and peel the remaining stem. Cut about ½ inch off the top. Pull off the tough dark-green outer leaves until the pale-yellow leaves appear. Halve lengthwise, scrape out any fuzzy choke and place in the citrus water.

STEP 3

Drain the prepared artichokes and dry them completely with paper towels.

STEP 4

Preheat the oven to 425°F. Toss the artichoke halves with olive oil, kosher salt and pepper. Lightly spray the sheet pan with olive oil if desired and arrange the artichokes cut side down.

STEP 5

Roast for approximately 20 minutes, or until tender and browned. Remove any woody leaves that curl or over-brown. Sprinkle Parmesan over each half and roast 1 minute more.

STEP 6

Arrange on a platter and serve with the gochujang sauce. Dip the tender heart into the sauce and bite it off; eating the remaining leaves is optional.

How to Make Roasted Korean Parmesan Artichokes

Mix the Sauce

Whisk the butter, gochujang, honey, soy, vinegar, garlic, sesame oil and ginger.

Prepare Citrus Water

Fill a bowl with cold water, citrus juice and the squeezed halves.

Trim the Artichokes

Peel the stems, trim the tops, remove tough leaves and halve.

Remove the Chokes

Scrape out any fuzzy centers and hold the halves in citrus water.

Season

Dry well and toss with olive oil, salt and pepper.

Roast

Arrange cut side down and roast at 425°F for about 20 minutes.

Finish and Serve

Add Parmesan for the final minute and serve with gochujang sauce.

Recipe Guidance

Storage

Refrigerate roasted artichokes and sauce separately in airtight containers for up to 3 days.

Reheating

Reheat artichokes cut side down at 400°F until hot and crisp at the edges. Warm the sauce gently and whisk before serving.

Make Ahead

Mix the sauce up to 2 days ahead. Trim the artichokes shortly before roasting and hold them in citrus water.

Serving Suggestions

Arrange on a platter with the warm gochujang sauce in a small bowl for dipping.

Mary’s Introduction

Why These Flavors Work