Roasted Artichokes

Easy to make roasted artichokes with lemon and garlic are guaranteed to please especially when paired with my zesty aioli! Steaming artichokes seems like the most common way to prepare this gigantic edible flower but roasting them yields more flavor and allows to you season them so you could even enjoy without a dipping sauce. I however couldn’t help myself and had to whip up a batch of lemon aioli infused with some of the garlic I roasted in the artichokes, so addictive!

By the way, this aioli is pretty easy and totally addictive. I could add this to any number of things including toast, sandwiches, fries and pasta. What do you use aioli on?

Click Here for my artichoke dip ravioli! It is my all time favorite filled pasta!

Side note: 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!

Print

Roasted Artichokes

Perfectly easy roasted artichokes flavored with garlic and lemon. Paired with a zesty aioli sauce. 

Course Appetizer, dinner, Side Dish, Snack

Cuisine American

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 8

Calories 70 kcal

Author John K.

Ingredients

INGREDIENTS:

• 4 artichokes
• 1 tablespoon lemon juice per artichoke
• ½ cup olive oil 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
• 1 cup olive oil
• pepper Freshly ground
• 2 tablespoons lemon juice

Instructions

INSTRUCTIONS:

1. Trim the pointy ends of the artichoke. Halve and scoop out the insides.
2. Sprinkle with lemon juice.
3. Place 1-2 cloves of smashed garlic in each.

4. Drizzle olive oil liberally on the inside. 

5. Sprinkle with salt and top with lemon slice.

6. Wrap artichokes in tin foil and place on a baking sheet.
7. Bake at 450 degrees for approx 50 minutes or until tender.

For the Aioli:

1. 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. 

Recipe Notes

Notes: Make the aioli after you roast the artichokes. You can reuse the roasted garlic cloves. 

Nutrition Facts

Roasted Artichokes

Amount Per Serving

Calories 70

* Percent Daily Values are based on a 2000 calorie diet.

Hope you enjoy! Comment below with any questions or give me your favorite way to eat artichokes!