Mediterranean Roasted Artichokes

These Mediterranean roasted artichokes with olive oil, capers, dill, and a lemon garlic vinaigrette are a delicious side dish or appetizer that’ll keep you reaching for more.

We love artichokes in my house and I normally serve them steamed, and occasionally whole roasted, but recently tried making this Mediterranean roasted artichokes recipe I found on The Mediterranean Dish. I adapted the recipe to suit our tastes but mostly stuck to it as written. The artichokes turned out tender, flavorful, and delicious with the fresh dill, crisp shallots, briny capers, and tangy vinaigrette. We all thought they were delicious and they paired nicely with garlic rice, garlic roasted tomatoes, and pork chops with caramelized shallots.

Mediterranean Roasted Artichokes

Artichokes:

• 2 large globe artichokes
• 4 tsp lemon juice
• 4 tbsp olive oil
• Sea salt and freshly cracked black pepper, to taste
• 4 garlic cloves, peeled & halved lengthwise

Lemon Vinaigrette:

• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1 tbsp fresh dill fronds, chopped finely
• Sugar or honey, to taste
• Sea salt and freshly cracked black pepper, to taste

Serving:

• 1 small shallot, thinly sliced
• Fresh dill fronds
• 1 tbsp capers
• Crumbled feta cheese, to taste

How to Make Mediterranean Roasted Artichokes

Preheat the oven to 400 degrees. Line a baking sheet with tin foil.

Clean artichokes, by first, cutting off the stem/stalk, then peeling off the tough outer layers by hand. Use a serrated knife to cut off about 3/4 inches from the top.

Now, cut the artichokes in half lengthwise. Next, using a spoon, remove the fuzzy choke on the inside. As you clean the inside of each artichoke half, immediately rub 1 tsp lemon juice to cover the interior surface to prevent the artichoke from turning brown.

Place each artichoke half on a piece of lightly oiled foil that is large enough to fold around each artichoke half.  Side Note: Use four pieces of foil – 1 for each half. 

Season the artichoke halves with sea salt and freshly cracked black pepper, to taste, and nestle 2 garlic clove halves in the center of each artichoke half.

Drizzle each artichoke half with a tablespoon of olive oil (it’s okay if some of the olive oil pools in the center or overflows onto the foil). Fold & seal the foil around the artichoke completely. Place on the prepared baking sheet.

Cook the artichokes by placing them into the oven to roast for 40-45 minutes.

Meanwhile, start the lemon vinaigrette by combining the lemon juice, olive oil, fresh dill, sugar, sea salt, and freshly cracked pepper, to taste in a small glass jar. Seal with a lid and shake well to combine. Set aside to allow the flavors time to mingle.

Once the artichokes have finished roasting, carefully open the foil pouches using tongs.

Remove the roasted garlic from the center of the artichoke halves and set aside on a cutting board. Cover the artichokes with a piece of foil to keep them warm.

Finish the vinaigrette by chopping and mashing up the roasted garlic pieces then add them to the lemon vinaigrette; seal with the lid and shake well to combine.

Serve the artichokes by removing the artichokes from the foil and arranging them on a serving platter. Generously drizzle with the well-shaken vinaigrette then top with shallots, capers, fresh dill fronds, and crumbled feta cheese. Enjoy!

Mediterranean Roasted Artichokes

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Course: Appetizer, Side Dish, Sides

Cuisine: Greek

Servings: 4

Author: Pam - For the Love of Cooking Original by The Mediterranean Dish

Equipment

• Large Baking Sheet

Ingredients

Artichokes:

• 2 large globe artichokes
• 4 tsp lemon juice
• 4 tbsp olive oil
• Sea salt and freshly cracked black pepper to taste
• 4 garlic cloves peeled & halved lengthwise

Lemon Vinaigrette:

• ¼ cup fresh lemon juice
• ¼ cup olive oil
• 1 tbsp fresh dill fronds chopped finely
• Sugar or honey to taste
• Sea salt and freshly cracked black pepper to taste

Serving:

• 1 small shallot thinly sliced
• Fresh dill fronds
• 1 tbsp capers
• Crumbled feta cheese to taste

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with tin foil.
• Clean artichokes, by first, cutting off the stem/stalk, then peeling off the tough outer layers by hand. Use a serrated knife to cut off about 3/4 inches from the top.
• Now, cut the artichokes in half lengthwise. Next, using a spoon, remove the fuzzy choke on the inside. As you clean the inside of each artichoke half, immediately rub 1 tsp lemon juice to cover the interior surface to prevent the artichoke from turning brown.
• Place each artichoke half on a piece of lightly oiled foil that is large enough to fold around each artichoke half.  Side Note: Use four pieces of foil - 1 for each half.
• Season the artichoke halves with sea salt and freshly cracked black pepper, to taste, and nestle 2 garlic clove halves in the center of each artichoke half.
• Drizzle each artichoke half with a tablespoon of olive oil (it’s okay if some of the olive oil pools in the center or overflows onto the foil). Fold & seal the foil around the artichoke completely. Place on the prepared baking sheet.
• Cook the artichokes by placing them into the oven to roast for 40-45 minutes.
• Meanwhile, start the lemon vinaigrette by combining the lemon juice, olive oil, fresh dill, sugar, sea salt, and freshly cracked pepper, to taste in a small glass jar. Seal with a lid and shake well to combine. Set aside to allow the flavors time to mingle.
• Once the artichokes have finished roasting, carefully open the foil pouches using tongs. Remove the roasted garlic from the center of the artichoke halves and set aside on a cutting board. Cover the artichokes with a piece of foil to keep them warm.
• Finish the vinaigrette by chopping and mashing up the roasted garlic pieces then add them to the lemon vinaigrette; seal with the lid and shake well to combine.
• Serve the artichokes by removing the artichokes from the foil and arranging them on a serving platter. Generously drizzle with the well-shaken vinaigrette then top with shallots, capers, fresh dill fronds, and crumbled feta cheese. Enjoy!

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