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    Home » Recipes » Appetizers » Roasted Artichoke

    Roasted Artichoke

    Published: October 15, 2017 · Modified: Sep 11, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    How to make the most incredible Roasted Artichoke with garlic aioli! Roasted with fresh slices of lemon and smashed garlic this recipe is super simple and elegant. The aioli takes no more than 5 minutes to make and is the perfect dip for dunking the leaves into, delicious!

    A side shot of roasted artichokes on a serving plate
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    A pinterest graphic of roasted artichokes
    A pinterest graphic of roasted artichokes
    A pinterest graphic of roasted artichokes
    A pinterest graphic of roasted artichokes

    There’s something so special about a roasted artichoke, simply drizzled with oil and roasted with lemon and garlic, it’s the simplest recipe yet jam-packed with flavor! Artichokes are only in season for a short amount of time so the majority of the time we enjoy jarred or canned artichokes, I mean they are so delicious and can be used to make so many incredible recipes like my artichoke dip or artichoke pizza or even but there’s nothing quite like fresh globe artichokes, roasted and seasoned to perfection!

    I serve these artichokes with a super easy 5-minute garlic aioli made with roasted garlic and lemon juice, it’s so delicious and turns this dish into one incredible appetizer indeed!

    What you need to make this recipe

    An overhead shot of all the ingredients you need to make roasted artichokes

    Artichokes – when artichokes are fresh they feel heavy so check how they feel before you buy them.

    Garlic – fresh garlic is placed inside the prepared artichokes and it really infuses into the artichokes and tastes so delicious. After roasting I remove the garlic and use it to make the aioli!

    Olive oil – I like to use regular olive oil for roasting and a higher quality one to make the aioli.

    How to make Roasted Artichoke

    Two photos showing how to trim fresh artichokes

    1. First, cut off the pointy tips from the artichokes, cut the stalks so they are only around 1 inch long and then cut in half.

    2. Hollow out the choke from the artichoke (the fluffy part).

    Two photos showing how to remove the choke and drizzle artichokes with lemon juice

    3. Discard the fluffy part as it won’t be used.

    4. Squeeze lemon juice all over the cut side of the artichoke.

    Two photos showing how to prepare artichokes for roasting

    5. Salt the artichokes and place a little garlic inside each one and drizzle with olive oil.

    6. Place a slice of lemon over each artichoke.

    Two photos showing before and after roasting

    7. Turn the artichokes over so the cut side is facing down, use the slice of lemon to stop the garlic falling out.

    8. Roast uncovered for 15 minutes then cover and bake until tender.

    9. Add the egg yolks, lemon juice, roasted garlic and salt and pepper to a blender.

    10. Pour the oil very slowly into the blender until thickened, serve.

    A close up of a roasted artichoke on a plate

    Tips and ideas for making this recipe

    • Use a serrated knife to cut the artichokes, they are pretty tough to cut through so a serrated knife really helps.
    • The pointy tips of an artichoke can be quite sharp so be careful when handling and cutting.
    • Why not try out different flavor combinations like adding fresh or dried herbs, olives, capers, or chili.
    • When making aioli it’s really important to pour the olive oil into the blender slowly or it will split.
    • You can also make the aioli in a bowl and use a hand whisk.
    • My mom would always serve our artichokes with that onion powder you mix with sour cream. That stuff was what little kid dreams are made of! So If you don’t have time to blend up an aioli just serve with whatever dipping sauce your family loves!

    A close up of dipping an artichoke leave into aioli

    Frequently Asked Questions

    How do I stop them from browning?

    As soon as you cut artichokes they immediately start to brown, the best way to prevent that is to rub lemon juice all over them, It also helps add flavor!

    What is the best way to cook artichokes?

    You can steam, fry or roast artichokes but I find roasting has the best flavor, especially when they are roasted with fresh lemon and garlic, it’s the best combination!

    Are all parts of an artichoke edible?

    No, the top part of the leaves and outer stalk are very tough and inedible, you can only eat the soft, fleshy part of the leaves and the artichoke heart. See below on how to eat them.

    How do you eat roasted artichokes?

    Use the petals of the artichoke as scoops for whatever dip you’re using. Place the fleshy bottom part in your mouth, bite down and pull the petal away. Your teeth will scrape off all that delicious flesh and you won’t have to worry about the fibrous part. The Delicious heart can be eaten with a fork and knife, just make sure you have removed all the fur.

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    If you’ve tried this Roasted Artichoke recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A close up of roasted artichokes
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    5 from 4 votes

    Roasted Artichoke

    How to make the best roasted artichoke with garlic aioli. Don't forget to check out my step by step photos and tips above!
    Course Appetizer
    Cuisine American
    Prep Time 20 minutes
    Cook Time 50 minutes
    Total Time 1 hour 10 minutes
    Servings 8
    Calories 70kcal
    Author John Kanell

    Ingredients

    • 4 artichokes
    • 1 tablespoon lemon juice 15mL, per artichoke
    • ½ cup olive oil 118mL, per artichoke
    • Sprinkle salt per artichoke
    • 1-2 garlic cloves per artichoke

    For the Aioli:

    • 3 egg yolks
    • 3 garlic cloves Taken from roasted artichokes
    • 1/2 teaspoon salt 3g
    • 1 cup olive oil 236mL
    • pepper Freshly ground
    • 2 tablespoons lemon juice 30mL

    Instructions

    • Trim the pointy ends of the artichoke. Halve and scoop out the insides.
      Lemony Roasted Artichokes
    • Sprinkle with lemon juice.
      Lemony Roasted Artichokes
    • Place 1-2 cloves of smashed garlic in each.
      Lemony Roasted Artichokes
    • Drizzle olive oil liberally on the inside. 
    • Sprinkle with salt and top with lemon slice.
      Lemony Roasted Artichokes
    • Turn artichoke halves cut side down using the lemon wedge to hold the garlic in. Bake at 400F cut side down for about 15 minutes. 
      Lemony Roasted Artichokes
    • Remove from oven, cover in foil, and bake an additional 25-30 minutes or until tender.

    For the Aioli:

    • Blend egg yolks, garlic, lemon juice, salt and pepper until smooth. Add oil gradually. Drizzle over artichokes or pour into a serving dish for dipping. 

    Video

    Notes

    • Use a serrated knife to cut the artichokes, they are pretty tough to cut through so a serrated knife really helps.
    • The pointy tips of an artichoke can be quite sharp so be careful when handling and cutting.
    • Why not try out different flavor combinations like adding fresh or dried herbs, olives, capers, or chili.
    • When making aioli it's really important to pour the olive oil into the blender slowly or it will split.
    • You can also make the aioli in a bowl and use a hand whisk.
    • My mom would always serve our artichokes with that onion powder you mix with sour cream. That stuff was what little kid dreams are made of! So If you don't have time to blend up an aioli just serve with whatever dipping sauce your family loves!
    • Nutritional information is for the artichokes only

    Nutrition

    Serving: 1g | Calories: 70kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Sodium: 120mg | Potassium: 60mg | Fiber: 2g | Vitamin C: 9.1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Reader Interactions

    Comments

    1. Jordan Foldes says

      September 29, 2020 at 9:31 am

      5 stars
      I have been boiling artichokes my entire life… This recipe was amazing I will never boil an artichoke again 😍

      but I was wondering is there a difference if you remove the choke part pre or post cooking?

      Reply
    2. Myrna Carolina says

      September 15, 2020 at 11:41 am

      5 stars
      Fantastic recipe, It was a success, it was delicious
      I nonticed at the Nutrition information that the serving portion is 1g, It is right?

      Reply
    3. Karen Guadette says

      August 10, 2018 at 9:43 am

      The thought of raw egg yolks kind of grosses me out. Any way to cook them a little? Or substitute?

      Reply
      • John K. says

        August 17, 2018 at 9:02 am

        Karen,
        If your not into the raw egg yolk, you could gussy up a mayonnaise with garlic and herbs!
        John

        Reply
    4. Sal says

      May 20, 2018 at 6:35 pm

      I noticed the instructions (#6) say to wrap the artichokes in foil; this doesn’t happen in the pictures or in the video. If they need to be in foil, can you cover the entire sheet pan or do they need to be individually wrapped? I love artichokes and have had them roasted on a grill, but they were parboiled first.

      Thank you,
      Sal

      Reply
      • John K. says

        May 21, 2018 at 9:11 am

        Sal,
        My artichokes came out a little crispier than I wanted them to be when I didn’t wrap in foil! You can cover the pan or wrap each individual artichoke! Hope you enjoy!
        John

        Reply
        • Sal says

          May 21, 2018 at 10:01 am

          John,
          Thank you, that helps.

          I’m new to your blog and I’m loving it! Like, loving every single thing!!!

          -Sal

    5. Ava says

      November 01, 2017 at 8:27 pm

      5 stars
      I tried this last night and my artichokes were so good! Never thought to add garlic cloves to the inside!

      Thanks!

      Reply

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