Roasted Artichoke
How to make the best roasted artichoke with garlic aioli. Don't forget to check out my step by step photos and tips above!
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 artichokes
- 1 tablespoon lemon juice (15mL, per artichoke)
- ½ cup olive oil (118mL, per artichoke)
- Sprinkle salt (per artichoke)
- 1-2 garlic cloves (per artichoke)
- 3 egg yolks
- 3 garlic cloves (Taken from roasted artichokes)
- 1/2 teaspoon salt (3g)
- 1 cup olive oil (236mL)
- pepper (Freshly ground)
- 2 tablespoons lemon juice (30mL)
Instructions
- 1
Trim the pointy ends of the artichoke. Halve and scoop out the insides.
- 2
Sprinkle with lemon juice.
- 3
Place 1-2 cloves of smashed garlic in each.
- 4
Drizzle olive oil liberally on the inside.
- 5
Sprinkle with salt and top with lemon slice.
- 6
Turn artichoke halves cut side down using the lemon wedge to hold the garlic in. Bake at 400F cut side down for about 15 minutes.
- 7
Remove from oven, cover in foil, and bake an additional 25-30 minutes or until tender.
- 8
For the Aioli:
- 9
Blend egg yolks, garlic, lemon juice, salt and pepper until smooth. Add oil gradually. Drizzle over artichokes or pour into a serving dish for dipping.