Lemon Garlic Roasted Artichokes

Name: Lemon Garlic Roasted Artichokes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large globe artichokes, halved, trimmed; 2 lemons, halved; 1/4 cup extra-virgin olive oil; 4 garlic cloves, minced; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 6 tbsp mayonnaise; 1 tsp Dijon mustard; 2 tbsp fresh flat-leaf parsley, chopped

Whole artichokes halved, rubbed with lemon, garlic, and olive oil, then roasted cut-side down until the leaves are tender and the heart is caramelized. Served with a simple lemon aioli for dipping.

65 minMediumServes 4160 cal/serving

ItalianSideOvenMediterraneanVegetarianLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 large globe artichokes, halved, trimmed
2 lemons, halved
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
6 tbsp mayonnaise
1 tsp Dijon mustard
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1

Preheat oven to 400°F (205°C). Fill a large bowl with cold water and squeeze in the juice of half the 2 halved lemons; add the spent halves to prevent browning.
2

Prepare each artichoke: snap off tough outer leaves, trim the top 1 inch, cut in half lengthwise, and scoop out the fuzzy choke with a spoon. Immediately submerge in lemon water.
3

In a small bowl, mix 1/4 cup extra-virgin olive oil, 4 minced garlic cloves, remaining lemon juice, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
4

Drain the 2 halved, trimmed large globe artichokes and pat dry. Rub the cut surfaces generously with the olive oil mixture, pressing some garlic into the crevices.
5

Place the artichokes cut-side down in a single layer on a rimmed baking sheet. Drizzle any remaining oil mixture over the top. Cover tightly with foil.
6

Roast for 30 minutes covered, then remove the foil and roast another 12-15 minutes until the cut sides are golden brown and a leaf pulls out easily.
7

While the artichokes roast, stir together 6 tbsp mayonnaise, 1 tsp Dijon mustard, and a squeeze of lemon juice to make a quick aioli.
8

Serve the roasted artichokes hot or warm, sprinkled with 2 tbsp chopped fresh flat-leaf parsley, with the lemon aioli alongside for dipping.

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Questions

What temperature do I cook Lemon Garlic Roasted Artichokes at?

For Lemon Garlic Roasted Artichokes, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 30 minutes, in step 6.

Why pat it dry first in Lemon Garlic Roasted Artichokes?

Step 4 reads: "Drain the 2 halved, trimmed large globe artichokes and pat dry." Surface water has to boil off before anything can brown. Drying at step 4 means the food sears in the first minute instead of steaming.

What can I use instead of Dijon mustard in Lemon Garlic Roasted Artichokes?

The entry for Lemon Garlic Roasted Artichokes calls for 1 tsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Is Lemon Garlic Roasted Artichokes vegan?

No, though it is vegetarian. What keeps it from vegan is 6 tbsp mayonnaise. For fully plant-based entries, see the vegan side collection.

Does Lemon Garlic Roasted Artichokes contain eggs?

Yes: 6 tbsp mayonnaise. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Lemon Garlic Roasted Artichokes?

One serving (the recipe makes 4) is about 160 calories, with 4 g protein, 12 g carbohydrate and 13 g fat, plus 4 g fiber and 520 mg sodium. The figures are estimates computed from the ingredient list.

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