How to make the best roasted artichoke with garlic aioli. Don't forget to check out my step by step photos and tips above!
- 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
Trim the pointy ends of the artichoke. Halve and scoop out the insides.
Sprinkle with lemon juice.
Place 1-2 cloves of smashed garlic in each.
Drizzle olive oil liberally on the inside.
Sprinkle with salt and top with lemon slice.
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.
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.
- 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
Serving: 1g | Calories: 70kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Sodium: 120mg | Potassium: 60mg | Fiber: 2g | Vitamin C: 9.1mg