Go Back
–+ servings
Close-up of two grilled artichoke halves with charred edges next to a small glass bowl of creamy dipping sauce on a light-colored surface.

Roasted Artichokes with Garlic Sauce

No ratings yet
Tender roasted artichokes with crispy charred edges, served with a creamy garlic mayo sauce. A delicious seasonal side or appetizer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 2
Course: Appetizer, Side Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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.

Tried this recipe?

Let us know how it was!