Meet your new favorite appetizer! These Roasted Artichokes with Garlic are simple, delicious, and the perfect little starter for any meal or gathering. Best of all, they’re SOOO easy to prepare! It’s a true, let-the-oven-do-all-the-work situation, and frankly, I could use a few more of those in my life. ?
You’ll love these roasted artichokes- they are tender, infused with big flavor, and overall, just so satisfying. Serve them with a creamy garlic-lemon aioli for the ultimate food pairing!
First of all, can we talk about how amazing garlic-lemon aioli is? I love this aioli recipe because it’s multi-use and adds a big boost of flavor to so many foods! Use it as a spread on sandwiches, enjoy it as a dip for veggies (raw or roasted!), thin it down and drizzle it on a salad, etc. Garlic-lemon aioli is delicious on its own, and these roasted artichokes with garlic are the perfect little carriers for all that creamy, flavorful goodness!
How to prepare artichokes
Do you make artichokes often? I’m trying to include them a lot more in meals, as they’re yummy, nutritious, and also add an element of fun!
We recently featured a “how-to” on steaming artichokes, which included some great tips on preparing the artichokes for cooking. (Also, did you know the core of the artichoke stem is edible and an extension of the artichoke heart? It has a bitter layer on the outside but you can peel it with a vegetable peeler and cook it separately in some lemon water until tender!)
To make these roasted artichokes with garlic, you’ll need to prepare the artichokes in the same way- here’s a quick rundown:
- Wash the artichokes under cold tap water while brushing with a soft vegetable brush. This step removes the natural bitterness on the outside
- Slice the stems off and use a serrated knife to cut 1/2 inch off the top of the artichoke
- Use scissors to trim the pointy tips off each artichoke leaf.
How to make roasted artichokes with garlic
Heat the oven to 425°F. Place a wire cooling rack over a rimmed baking sheet and reserve. In a large bowl, prepare a lemon water bath by combining the water and the juice of two lemons. You’ll want to do this because the acid in the water will help keep the artichokes from discoloring.
Place the trimmed artichokes in the lemon water bath. You’ll work with one artichoke at a time and as you prep each artichoke, the remaining artichokes can sit in the lemon water bath.
Drain and pat dry the artichoke with paper towels, then brush it with olive oil.
Cut two lemons in half and squeeze the juice from a lemon halve on top of the trimmed artichoke. Stuff slivered garlic between the top leaves of the artichoke, and add a piece of butter (YUM) plus one or two slices of lemon to the top of the artichoke. Sprinkle it with salt.
Wrap the artichoke with layers of heavy-duty aluminum foil, sealing it securely on top by twisting and pinching the foil. Repeat with each of the artichokes until they’re all ready for roasting!
Roasting the Artichokes:
Place each foil-wrapped artichoke on the wire rack. Transfer to the oven and bake for 45-60 minutes, depending on the size. To test for doneness unwrap one of the artichokes and pull a leaf from the center. If there is little or no resistance, the artichokes are tender and fully cooked. If the leaf is difficult to remove, rewrap the artichoke and pop it back into the oven for another 5-10 minutes.
Once the roasted artichokes are done, remove them from the oven, unwrap, and let them cool for a few minutes. Now on to the lemon-garlic aioli…
How to make Garlic-Lemon Aioli for roasted artichokes:
In a blender or a mini food processor, combine the garlic, lemon juice, mustard, and egg yolks. Pulse it in short bursts until the mixture is smooth.
While the blender is running, slowly pour in the oil in a steady stream and process until the consistency is thick, smooth and blended. Season it with salt and pepper, transfer it to a bowl and then refrigerate until it’s ready to serve. You can also make the aioli while you’re waiting for the roasted artichokes to finish baking.
Roasted artichokes with garlic are delicious all by themselves, but trust me- the garlic-lemon aioli is a MUST. I’m talking NEXT-LEVEL FLAVOR, because there’s nothing better than garlic with more garlic, in my opinion.
Enjoy, friends! ❤️
More Appetizer Recipes
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- Firecracker Shrimp
- Smoked Salmon Deviled Eggs
- 37 Easy Party Appetizers
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- Creamy Roasted Red Kuri Soup: Enjoy this thick, Creamy Roasted Red Kuri Bisque for a ‘soup night’ dinner the next cold, winter night. This smooth and creamy bisque has a touch of sweetness from the apples and onions with the unique flavor of fresh sage.
- Roasted Delicata Squash: There is a rich, delicious crust of caramelized goodness on every slice that tastes just amazing. Roasting the squash in a hot oven brings out the sugar in the flesh and caramelizes the slices. The firmer texture of the skin compliments the sweet, velvety texture of the squash.
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Did you make this recipe for classic Roasted Artichokes with Garlic? We would love to hear from you. Drop us a comment below.
- 5 whole 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
- 2-3 garlic clove, minced
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 2 egg yolks
- 1-1/2 cups canola oil
- Salt and freshly ground pepper, to taste
- 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.
- Wash the artichokes under cold tap water while brushing them with a soft vegetable brush. This will remove the natural bitterness on the outside.
- Slice off the stems ends and with a serrated knife cut 1/2-inch off the top trim of the artichoke. Using scissors trim the tips of the artichoke leaves.
- Add the trimmed artichokes to 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 1/2 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 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.
- Transfer the aioli to a small bowl, cover and refrigerate until ready to serve.
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
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Nutrition Information:Yield: 4 Serving Size: 1 Artichoke
Amount Per Serving: Calories: 209Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 15mgSodium: 266mgCarbohydrates: 25gFiber: 10gSugar: 4gProtein: 5g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.