Roasted Artichoke with Lemon Garlic Aioli

Whole artichokes slow-steamed wrapped in foil until tender, then seared to crisp golden edges. Served alongside a luscious, bright lemon garlic aioli, this dish is a vibrant, textural treat that shines as a snack or side.

Why You'll Love Roasted Artichoke with Lemon Garlic Aioli

This recipe transforms humble artichokes into a crispy, tender delight perfect for dipping. The bright, garlicky lemon aioli adds fresh zing that balances the roasted richness, making it a simple yet impressive appetizer or side.

Tips and Tricks

• Trim and clean artichokes thoroughly for tender, even cooking.
• Double wrap artichokes in foil to trap steam and keep them moist while roasting.
• Sear the steamed artichokes skin-side down for a delicious golden crust.

Variations

Feel free to customize this versatile dish to your taste.

• Swap mayo for Greek yogurt in the aioli for a tangier, lighter dip.
• Add fresh herbs like parsley or dill to the aioli for added freshness.
• Try roasting with garlic cloves or lemon slices for extra aroma.

Substitutions

Simple swaps to accommodate preferences or pantry availability.

• Use vegan mayo for a dairy-free aioli.
• Replace lemon juice with lime juice for a different citrus note.
• Use sea salt or flaky finishing salt instead of kosher salt.

Best Served With

• Grilled seafood or chicken
• Light mixed green salad
• Crusty bread or gluten-free crackers
• Chilled white wine or sparkling water with lemon

How to Store Leftovers

• Store leftover artichokes and aioli separately in airtight containers in the fridge for up to 2 days. Reheat artichokes gently in the oven or skillet to preserve texture. Aioli is best served fresh but can be refrigerated for up to 3 days.

Common Questions

Roasted Artichoke with Lemon Garlic Aioli

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Whole artichokes slow-steamed wrapped in foil until tender, then seared to crisp golden edges. Served alongside a luscious, bright lemon garlic aioli, this dish is a vibrant, textural treat that shines as a snack or side.

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Prep Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course: Appetizer, Side Dish, Vegetarian

Cuisine: Mediterranean

Calories: 766

Ingredients Equipment Method Nutrition

Ingredients

  

• 2 small to medium Artichokes cleaned and trimmed
• Olive oil for drizzling
• Kosher salt to taste
• Juice of 1 Lemon
• ½ cup Mayonnaise
• 1 clove Garlic grated
• Lemon juice drizzle
• Kosher salt to taste

Equipment

• Baking Sheet
• Spoon or spatula
• Medium frying pan
• Small mixing bowl
• Aluminum foil

Method

 

Roast the Artichokes

1. Preheat oven to 450°F.
2. Cut artichokes in half lengthwise.
3. Place artichokes cut side up on a foil-lined baking sheet.
4. Drizzle with olive oil and lemon juice. Season generously with kosher salt.
5. Wrap artichokes tightly in foil, double wrap if needed to seal steam.
6. Roast in oven for 1 hour. Carefully check tenderness by gently opening foil (watch for steam).

Make the Lemon Garlic Aioli

1. In a small bowl, combine mayonnaise, grated garlic, a drizzle of lemon juice, and kosher salt to taste. Mix well.

Sear the Artichokes

1. Preheat medium frying pan over medium-high heat.
2. Add a drizzle of olive oil.
3. Place steamed artichokes cut side down in pan and sear 2-3 minutes until golden brown.
4. Season lightly with kosher salt.

To Serve

1. Transfer artichokes to a serving plate.
2. Serve immediately with lemon garlic aioli for dipping.

Nutrition

Calories: 766kcalCarbohydrates: 2gProtein: 1gFat: 84gSaturated Fat: 13gPolyunsaturated Fat: 50gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 47mgSodium: 712mgPotassium: 34mgFiber: 0.1gSugar: 1gVitamin A: 73IUVitamin C: 1mgCalcium: 14mgIron: 0.3mg

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