Roasted Artichokes with Garlic Sauce

Tender roasted artichokes with crispy charred edges, served with a creamy garlic mayo sauce. A delicious seasonal side or appetizer.

Why You'll Love Roasted Artichokes with Garlic Sauce

Roasting the artichokes at 400°F for 30-35 minutes softens the centers, then a quick 3 minutes per side in a hot pan chars the edges. The sauce is just mayonnaise and fresh grated garlic, stirred together while the artichokes cook.

Tips and Tricks

• Trim artichokes carefully to remove tough outer leaves and choke for the best texture.
• Roast until a knife slides easily into the center, about 30-35 minutes.
• Use fresh grated garlic in the sauce, not the jarred kind.

Variations

• Swap mayo for Greek yogurt or aioli for a lighter or tangier sauce.
• Add a squeeze of lemon juice or sprinkle of smoked paprika to the garlic sauce.
• Serve with toasted bread for scooping up extra sauce.

Substitutions

• Use vegan mayo for a dairy-free version.
• Try using preserved lemon or lemon zest in the sauce for a citrusy twist.
• Replace olive oil with avocado oil for a milder flavor in roasting.

Best Served With

• Charcuterie boards or antipasto platters
• Grilled fish or roasted chicken
• Fresh mixed greens or arugula salad
• Crusty bread or grilled pita

How to Store Leftovers

• Store leftover roasted artichokes in an airtight container in the fridge for up to 3 days. Keep the garlic sauce separate and add fresh before serving.
• Reheat artichokes gently in a pan or oven to preserve texture.

Common Questions

Roasted Artichokes with Garlic Sauce

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Tender roasted artichokes with crispy charred edges, served with a creamy garlic mayo sauce. A delicious seasonal side or appetizer.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 2

Course: Appetizer, Side Dish

Cuisine: American

Calories: 510

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 Artichokes trimmed and halved
• 2 tablespoon Olive oil
• Kosher salt to taste
• Flaky salt to finish

For the garlic sauce:

• ¼ cup Mayonnaise
• 2 cloves Garlic grated

Equipment

• Baking Sheet
• Frying pan or cast iron skillet
• Grater for garlic
• Aluminum foil

Method

 

1. Preheat oven to 400°F. Halve, trim, and clean artichokes thoroughly. Place cut side up on a baking sheet lined with aluminum foil. Drizzle with olive oil and season with kosher salt.
2. Roast in the oven for about 30-35 minutes until the centers are tender.
3. Remove from oven and let rest 5 minutes. Meanwhile, heat a pan over medium-high heat with a little olive oil.
4. Place the artichokes face down in the hot pan and cook for 3 minutes to get a nice char. Flip and cook on the other side for 2 minutes. Remove and let rest 2 minutes.
5. While the artichokes cook, mix mayonnaise and grated garlic to make the garlic sauce. Set aside.
6. Transfer artichokes to a serving platter, drizzle or serve with garlic sauce on the side, and finish with flaky salt.

Nutrition

Calories: 510kcalCarbohydrates: 29gProtein: 9gFat: 42gSaturated Fat: 7gPolyunsaturated Fat: 25gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 24mgSodium: 597mgPotassium: 982mgFiber: 14gSugar: 3gVitamin A: 70IUVitamin C: 32mgCalcium: 128mgIron: 4mg

Notes

Storage: The artichokes keep in an airtight container in the fridge for 3 days. Reheat in a hot oven or pan to bring back some char rather than the microwave. The garlic mayo keeps separately in the fridge for about a week.

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