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Roasted Artichokes with Lemon Aioli Recipe

Roasted Artichokes with Lemon Aioli Recipe
Roasted Artichokes with Lemon Aioli Recipe photo by Taste of Home
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Roasted Artichokes with Lemon Aioli Recipe

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Petals of savory artichoke leaves are so delicious dipped into a creamy lemon aioli. It may seem intimidating to roast whole artichokes, but the steps couldn't be simpler—and the earthy, comforting flavor is a definite payoff. —Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 4 medium artichokes
  • 2 tablespoons olive oil
  • 1/2 medium lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • AIOLI:
  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1/2 teaspoon minced fresh garlic
  • 1/4 teaspoon grated lemon peel
  • Dash pepper

Directions

Preheat oven to 400° Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes.
Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes.
Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes. Yield: 4 servings.

Test Kitchen tips
  • To clean an artichoke, rinse under cold water. Use a soft kitchen brush to gently remove a natural, light film produced as it grows, which can give artichokes a bitter taste.
  • The edible parts of an artichoke are the base of the petals, the center core of the stem and the heart. The fuzzy choke at the center is not edible.
  • Originally published as Roasted Artichokes with Lemon Aioli in Simple & Delicious April/May 2018

    Nutritional Facts

    2 halves with 2 tablespoons aioili: 233 calories, 19g fat (3g saturated fat), 5mg cholesterol, 446mg sodium, 16g carbohydrate (2g sugars, 7g fiber), 4g protein.

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    • 4 medium artichokes
    • 2 tablespoons olive oil
    • 1/2 medium lemon
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • AIOLI:
    • 1/4 cup mayonnaise
    • 1/4 cup plain Greek yogurt
    • 1/2 teaspoon minced fresh garlic
    • 1/4 teaspoon grated lemon peel
    • Dash pepper
    1. Preheat oven to 400° Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes.
    2. Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes.
    3. Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes. Yield: 4 servings.

    Test Kitchen tips
  • To clean an artichoke, rinse under cold water. Use a soft kitchen brush to gently remove a natural, light film produced as it grows, which can give artichokes a bitter taste.
  • The edible parts of an artichoke are the base of the petals, the center core of the stem and the heart. The fuzzy choke at the center is not edible.
  • Originally published as Roasted Artichokes with Lemon Aioli in Simple & Delicious April/May 2018

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