The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Okie dokie “artichokie”, buckle up and get ready for a crash course in roasted artichokes!
You’re probably used to canned and jarred artichokes hearts, which are cool if you’re into those sort of things. Honestly, many people are forced to resort to the jarred variety because these green gems are a rarity in most grocery stores. Luckily, we have Heinen’s in our life and their produce departments are always stocked with fresh artichokes. I regularly thank my lucky stars for Heinen’s – their unique and diverse produce section is a dream come true.
If you’ve never experienced freshly roasted artichokes, you are in for a real treat. I’m going to rock your taste bud’s world today!
These are very simple to make, easily customizable and bring so much flavor to the table, making them the perfect partner for any dinner. I topped mine with freshly grated parmesan cheese, which took them to a whole new level. Today I served them with a tangy Lemon Garlic Aioli. They truly don’t need a dipping sauce, but when has aioli ever been a bad thing!?
My favorite part of all is eating these artichokes! Plucking off each petal and dunking them in the creamy aioli makes me feel like I’m working hard for my food, thus allowing me to eat more. That’s my logic and I am sticking to it.
Let’s get to the heart of this recipe!
- Cook time:
- Prep time:
- Total time:
- 4 (1 Artichoke per Serving)
For the Roasted Artichokes
- 4 large artichokes
- 3 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 5 cloves garlic, minced
- 1 tsp. crushed red chili flakes
- 2 tsp. salt
- Fresh ground pepper
- 4 sprigs Rosemary or thyme, optional
Lemon Garlic Aioli
- 3 Tbsp. mayo
- 3 Tbsp. sour cream
- 2 Tbsp. fresh lemon juice
- 1 tsp. lemon zest
- 1 clove garlic, minced
- 1 tsp. sriracha
- 1/4 tsp. fresh ground pepper
- In a bowl, combine all of the sauce ingredients and whisk together. If you like it a little spicy, add more sriracha to taste. Cover and place in the refrigerator.
- Preheat the oven to 425˚F.
- Prepare our artichokes. Cut an inch off of the stem and about a half-inch off the top of the artichoke. The top can be hard to cut with a regular knife, so I recommend kitchen shears or a serrated knife.
- Pick off the outer leaves that are still “pokey”. Placing the artichoke upside down, carefully cut the it in half.
- Using a spoon, scoop out the furry bits near the heart of the artichoke. After slicing in half, immediately rub the inside with lemon juice.
- In a small bowl mix together the olive oil, lemon juice, garlic, chili flakes and pepper. Spread all over the artichokes and season with salt. If using fresh herbs, place a sprig directly on top of the artichoke.
- Wrap each artichoke in foil and place on a baking sheet cut-side-up. Place the baking sheet in the oven for 1 hour and 20 minutes.
- Once done, remove the artichokes carefully from the oven. Squeeze with fresh lemon juice and serve with the Lemon Garlic Aioli.
- To eat the artichoke, pluck off a petal, dip it in the aioli and pull the artichoke “meat” off the petal with your teeth. When you make it to the stem, you can eat that, too. Enjoy!