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Get ready to fall in love with garlic roasted artichokes! These tender, flavorful artichokes are infused with lemon and garlic, then roasted to perfection. Served with a tangy garlic-lemon aioli for dipping, they’re a fun, hands-on dish that’s irresistibly delicious.
Here is Why This Roasted Artichoke Recipe Works
Big Flavor, Minimal Fuss: These artichokes soak up lemony garlic goodness. Just wrap, roast, and dip.
Mess-Free Roasting: Double-wrapping in foil keeps the cleanup easy and your artichokes perfectly tender.
That Dipping Sauce: The garlic-lemon aioli is smooth, tangy, and just the right amount of fancy. Say goodbye to boring butter dips.
Customizable Cook Time: Big or small artichokes? No problem. Just follow the time guide, and you’ll nail it every time.
You might also like our recipe for steamed artichokes.
The Ingredients
- Produce: Lemons, artichokes, garlic
- Pantry: Olive oil, salt, pepper
- Fridge: Butter, egg yolks
- Condiments: Dijon mustard
Recipe Variations
Cajun Roasted Artichokes: Rub the artichokes with olive oil and sprinkle Cajun seasoning between the leaves. Serve with a Sriracha aioli for dipping.
Pesto Artichokes: Spread a small dollop of pesto between the leaves and sprinkle with grated Parmesan before roasting.
Mediterranean Roasted Artichokes: Tuck chopped Kalamata olives and sun-dried tomatoes between the leaves before roasting. Pair with a Greek yogurt-based aioli.
Tips for Success
- Look for firm, heavy artichokes with tightly closed leaves for the freshest flavor.
- Snip the tips of each leaf and cut off the top ½ inch to remove any tough, thorny parts.
- Soaking in lemon water prevents discoloration and adds a subtle citrus note.
- Sealing the artichokes tightly in foil locks in steam, which helps cook them evenly and keeps them moist.
- You can trim and soak the artichokes in lemon water up to a day ahead. Store them in the fridge submerged in the lemon water to keep them fresh and ready to roast.
- Did you know the core of the artichoke stem is edible and an extension of the artichoke heart? It has a bitter outer layer but you can peel it with a vegetable peeler.
Storage
Fridge: Place leftover artichokes in an airtight container in the refrigerator for up to 3 days.
Freezing: If you’d like to freeze them, wrap each artichoke in plastic wrap and place in a freezer-safe container. They’ll keep well in the freezer for up to 3 months.
Reheating: Once thawed (or if coming straight from the fridge), warm them in a 350°F oven, covered with foil, for about 10-15 minutes until heated through. Avoid microwaving, as this can make the artichokes soggy.
Roasted Garlic Artichokes
Garlic roasted artichokes are the perfect way to turn a simple veggie into something unforgettable! Tender, flavorful, and paired with a zesty aioli, they’re a deliciously fun dish to share.
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Roasted Artichokes with Garlic
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Ingredients
- 5 lemons, divided
- 4 large artichokes, rinsed and trimmed
- 2 tablespoons olive oil
- 4 cloves garlic, cut into slivers
- 2 tablespoons cold butter , cut into quarters
- Sea salt , to taste
- 4 sheets of heavy duty foil wrap
Garlic-Lemon Aioli
- 2-3 garlic clove, minced
- 2 tbsp lemon juice, Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 2 egg yolks
- 1-1/2 cups canola oil
- Salt and freshly ground pepper, to taste
Instructions
- Preheat oven to 425°F Prepare a baking sheet with a wire rack set on it. This will keep the artichoke packets elevated so the heat can circulate under and around to cook the artichokes evenly.
- In a large bowl prepare a lemon water bath with the water and juice of 2 lemons. The acid in the water will keep the artichokes from discoloring.
- Use a serrated knife to cut ½-inch off the top of the artichokes so they have a flat top. Using scissors trim the tips of the artichoke leaves.
- Drop the trimmed artichokes in the lemon water bath. Working with one artichoke at a time, drain and pat dry with paper towels and brush the entire artichoke with olive oil.
- Cut two lemons in half and squeeze ½ of a lemon on the top of the trimmed artichoke.
- Stuff slivered garlic between the top leaves of the artichoke. Add a piece of butter and one or two slices of lemon to the top of the artichoke and Sprinkle with salt
- Double wrap the artichoke with layers of heavy duty foil. Sealing well on top by twisting and pinching foil packet. Continue the process with the remaining artichokes.
Roasting the Artichokes:
- Place foil packets of artichokes on a wire rack set over a baking sheet, in the oven and bake for 45-60 minutes, depending on the size.
- Test for doneness by unwrapping the foil and pulling a leaf from the center of the artichoke. If the leaf removes easily or with a little resistance, unwrap and enjoy. If difficult to remove a leaf, rewrap in the foil and bake for an additional 5-10 minutes.
- Remove Artichokes from oven. When cool enough to handle, unwrap artichokes and enjoy with Lemon-Garlic Aioli.
For the Garlic-Lemon Aioli:
- In the blending container of a mini-food processor combine the garlic, lemon juice, mustard, and egg yolks.
- Process in short pulses until smooth. With the motor running, add the oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper.
Notes
- Jumbo to large sized artichokes: Bake for 1 hour and 10 minutes medium sized artichokes: Bake for 45 hour. Small artichokes: Bake for 30-35 minutes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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