Lemon Garlic Roasted Artichokes
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.
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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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8
Serve the roasted artichokes hot or warm, sprinkled with 2 tbsp chopped fresh flat-leaf parsley, with the lemon aioli alongside for dipping.