Description
This Garlic Roasted Artichokes recipe offers a deliciously tender and flavorful vegetable dish perfect for a healthy appetizer or side. Roasted to perfection and paired with a zesty pesto mayonnaise dipping sauce, the artichokes are infused with garlic and lemon, creating a delightful balance of rich and fresh tastes.
Ingredients
Scale
Artichokes
- 3 artichokes
- 1/2 lemon (for rubbing on artichoke)
Butter Mixture
- 3 tablespoons butter (melted)
- 2 cloves garlic (minced)
- 1 tablespoon fresh lemon juice
Toppings and Sauce
- 5-6 tablespoons grated Parmesan cheese
- 1/3 cup mayonnaise (or to taste)
- 1/3 cup prepared basil pesto (or to taste)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil and spray it with nonstick spray to prevent sticking.
- Clean the artichokes: Wash the artichokes thoroughly under cold water, scrubbing lightly with a vegetable brush if available to remove any dirt.
- Trim the artichokes: Cut off 1 inch from the top and 1/2 inch from the bottom of each artichoke’s stem. Immediately rub the cut surfaces with half a lemon to prevent browning.
- Remove thorns (optional): Trim the thorns from the tips of the leaves if desired; this is optional because they soften during roasting.
- Cut artichokes in half: Using a sharp serrated knife, slice each artichoke in half lengthwise. Rub the cut side with the lemon half again to keep them from browning.
- Remove the choke: Use a sharp knife or spoon to scoop out the fuzzy choke and any purple leaves in the center of each half. Squeeze lemon juice into the center to keep them fresh.
- Prepare garlic butter sauce: In a small bowl, melt the butter in the microwave and stir in minced garlic and fresh lemon juice.
- Arrange artichokes on pan: Place the artichoke halves cut side up on the prepared foil-lined baking sheet.
- Apply butter mixture: Drizzle the garlic butter mixture generously over the artichokes, making sure to get into all the crevices.
- Coat the uncut sides: Flip artichokes cut side down and rub some of the butter that dripped off onto the uncut sides using your hands.
- Roast the artichokes: Roast in the oven for 40-48 minutes, starting to check at 40 minutes. The artichokes are done when a knife slides easily into the stem base and the bottoms are browned.
- Check doneness: Insert a sharp knife into the bottom of an artichoke; it should glide in like it would for a baked potato.
- Flip and add cheese: Remove the pan from the oven, flip each artichoke over, then sprinkle with grated Parmesan cheese.
- Broil the cheese: Set oven to broil and move the rack to the top position. Broil the artichokes for no more than 1 minute, watching carefully to melt and brown the cheese slightly.
- Cool before serving: Take the artichokes out of the oven and let them cool for a few minutes before transferring to a serving plate.
- Make pesto dipping sauce: In a small bowl, mix equal parts mayonnaise and prepared basil pesto, adjusting the ratio to taste.
- Serve: Serve the roasted garlic artichokes warm with the pesto dipping sauce on the side. Enjoy!
Notes
- To prevent artichokes from browning, consistently rub the cut surfaces with lemon juice throughout the preparation.
- If you prefer a spicier dipping sauce, add a pinch of crushed red pepper to the pesto mayonnaise.
- Artichokes can vary in size; adjust cooking time accordingly to ensure they are tender.
- Both mayonnaise and pesto quantities can be adjusted to achieve your preferred sauce consistency and flavor.
- Use fresh garlic for best flavor; however, garlic powder can be substituted in a pinch.
