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Two crispy, roasted artichoke halves on a plate next to a small bowl of creamy dipping sauce. The artichokes have golden-brown edges and are arranged on a neutral-toned surface.

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 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
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 2
Course: Appetizer, Side Dish, Vegetarian
Cuisine: Mediterranean
Calories: 766
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 small to medium Artichokes cleaned and trimmed
  • Olive oil for drizzling
  • Kosher salt to taste
  • 1 Lemon juiced
  • 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

Notes

Storage: Leftover artichokes keep in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or oven to bring back the seared edges, the microwave will leave them soggy. The lemon garlic aioli keeps separately in a sealed container in the fridge for up to 5 days.

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