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Whole Roasted Artichokes with Lemon-Garlic Aioli

Whole Roasted Artichokes with Lemon-Garlic Aioli

We love artichokes in my family and eat them often. I usually always steam them but sometimes I like to switch it up and try something different. This time I decided to try roasting some whole artichokes with garlic slivers. I kept it simple and didn’t remove the top portion of the leaves, but feel free to trim them if you prefer. Of course, I shoved lots of garlic slivers throughout the leaves then drizzled them with fresh lemon juice and olive oil before seasoning them with sea salt and freshly cracked pepper. That’s it! Wrapped them in foil and roasted them for about an hour and a half. They turned out darker than steamed artichokes but they tasted wonderful and the leaves were easier to remove. The softened bits of garlic throughout were a wonderful and tasty surprise – I loved them.  I served these roasted artichokes with our favorite dipping sauce of the moment – lemon-garlic aioli. YUM! Some friends stopped by so we nibbled on these artichokes while we chatted and they were a big hit. My daughter especially loved them and nearly ate a whole one by herself.

Whole Roasted Artichokes with Lemon-Garlic Aioli

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.

Whole Roasted Artichokes with Lemon-Garlic Aioli

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.

Whole Roasted Artichokes with Lemon-Garlic Aioli

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 the lemon-garlic aioli and additional lemon wedges. Enjoy.

Whole Roasted Artichokes with Lemon-Garlic Aioli

Whole Roasted Artichokes with Lemon-Garlic Aioli

Whole Roasted Artichokes with Lemon-Garlic Aioli

Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Course: Appies & Snacks, Main, Sides
Author: Pam - For the Love of Cooking

Ingredients

  • 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:
  • 1/3 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.
  • 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 the lemon-garlic aioli and additional lemon wedges. Enjoy.
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10 Comments

  1. I don’t make artichokes nearly enough! They’re so pretty and, of course, delicious… Especially when served with lemon garlic aioli!!

  2. How do you clean them? Do you have to take that choke/hairy stuff out?

    1. 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

  3. 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!

  4. 5 stars
    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.

  5. Margaret Hodge says:

    I absolutely loved it! Thank you Pam!

    1. Margaret,

      I’m so glad! Thanks for letting me know.

      -Pam