Whole Roasted Artichokes with Lemon-Garlic Aioli
We love artichokes in my family and eat them often, usually steamed. This time I decided to try making some whole roasted artichokes with lemon-garlic aioli. The softened bits of garlic throughout were a wonderful and tasty surprise and we loved them. I served these whole roasted artichokes with a lemon-garlic aioli and they paired nicely together. My daughter especially loved these artichokes and nearly ate a whole one by herself.
How to Make Whole Roasted Artichokes with Lemon-Garlic Aioli
Preheat the oven to 400 degrees.
Place two large sheets of tin foil out on the counter. Drizzle a bit of olive oil in the center of each. Place the trimmed and cleaned whole artichokes stem side down in the olive oil. Loosen the leaves a bit and place the garlic slivers throughout the leaves and in the center of the artichoke.
Drizzle the lemon juice evenly over the top of each artichoke. Drizzle a bit more olive oil over the top of each artichoke. Season well with sea salt and freshly cracked pepper. Wrap the artichoke well with tinfoil then wrap again with another layer of tinfoil.
Place on a baking sheet and into the oven. Roast for 1 hour and 20 minutes. Remove from the oven and unwrap the foil when they are cool to the touch.
While the artichokes are roasting, make the lemon-garlic aioli by combining the mayonnaise, lemon juice, lemon zest, vinegar, minced garlic, crushed red pepper flakes, and sea salt & freshly cracked pepper, to taste together in a small bowl. Whisk until well combined then place into the refrigerator to allow flavors to mingle.
Serve the artichoke with some of the lemon-garlic aioli and additional lemon wedges. Enjoy.
Equipment
Ingredients
Artichokes:
- Olive oil to taste
- 2 large artichokes stem trimmed (trim the top of the leaves if you prefer, I like them whole)
- 2-3 large cloves of garlic cut into slivers
- Juice from 1/2 a lemon
- Sea salt and freshly cracked pepper to taste
- Lemon wedges for serving
Lemon-Garlic Aioli:
- ⅓ cup mayonnaise
- Juice from 1/2 lemon or more if desired
- 1 tsp white wine vinegar
- 1 large clove of garlic minced
- Pinch of crushed red pepper flakes
- Sea salt and freshly cracked pepper taste
Instructions
- Preheat the oven to 400 degrees.
- Prepare the artichokes by placing two large sheets of tin foil out on the counter.
- Drizzle a bit of olive oil in the center of each.
- Place the trimmed and cleaned whole artichokes stem side down in the olive oil.
- Loosen the leaves a bit and place the garlic slivers throughout the leaves and in the center of the artichoke.
- Drizzle the lemon juice evenly over the top of each artichoke.
- Drizzle a bit more olive oil over the top of each artichoke.
- Season well with sea salt and freshly cracked pepper.
- Wrap the artichoke well with tinfoil then wrap again with another layer of tinfoil.
- Place on a baking sheet and into the oven.
- Roast for 1 hour and 20 minutes.
- Remove from the oven and unwrap the foil when they are cool to the touch.
- Make the lemon-garlic aioli while the artichokes are roasting, by combining the mayonnaise, lemon juice, lemon zest, vinegar, minced garlic, crushed red pepper flakes, and sea salt & freshly cracked pepper, to taste together in a small bowl.
- Whisk until well combined then place into the refrigerator to allow flavors to mingle.
- Serve the artichoke with the lemon-garlic aioli and additional lemon wedges. Enjoy.
I have never made any fresh artichoke…this looks so amazing!
I don’t make artichokes nearly enough! They’re so pretty and, of course, delicious… Especially when served with lemon garlic aioli!!
Oh my gosh – this is just about my favorite appetizer. You have a great recipe.
How do you clean them? Do you have to take that choke/hairy stuff out?
To eat the artichoke, pull off outer leaves one at a time.
Dip the base of each leaf into the aioli; pull through teeth starting about halfway up the leaf to remove soft, pulpy portion of the leaf. Discard remaining leaf. Continue until all leaves have been removed.
Spoon out fuzzy center at base; discard.
The heart (bottom), of the artichoke is entirely edible. Cut into pieces and dip into the aioli.
Hope this helps!
~Pam
I have always steamed artichokes and was bit skeptical of this recipe, but it was excellent. Loved the lemon-garlic Aioli too- nice step up from plain mayo. Thanks!
I found your recipe this afternoon. We just roasted and devoured 2 artichokes with no pan to clean. Woo hoo! Thank you!!! I will definitely make artichokes more often now with this method.
I absolutely loved it! Thank you Pam!
Margaret,
I’m so glad! Thanks for letting me know.
-Pam
Can these be made in advance and stored in the refrigerator? If so, do I need to reheat them?
Barbara,
I’ve stored the leftovers in the fridge and reheated them in the microwave. To be honest, they always taste best if you eat them right after making them though.
-Pam