Description
Enjoy a flavorful and healthy appetizer with these Roasted Artichokes served alongside a creamy, zesty Lemon Aioli made from Greek yogurt and fresh lemon juice. This simple yet elegant dish makes for a perfect starter or snack, combining tender roasted artichokes with a bright, garlicky dip.
Ingredients
Scale
Artichokes
- 2 large artichokes
- 1 lemon, cut in half
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
Lemon Aioli
- 1 cup Greek yogurt
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon water
Instructions
- Preheat Oven. Begin by heating your oven to 425°F to prepare for roasting the artichokes.
- Prepare Artichokes. Slice off the top inch and peel away the tough outer leaves. Trim the stems to about an inch and rub all the cut surfaces with half a lemon to prevent browning.
- Blanch Artichokes. Boil a pot of salted water and blanch the prepared artichokes in it for 5 minutes. Then drain them upside down to remove excess water.
- Season Artichokes. Drizzle the artichokes with extra virgin olive oil and sprinkle generously with salt and freshly ground pepper.
- Arrange and Roast. Place the artichokes cut side down on a baking sheet and roast in the oven for 30 to 35 minutes, or until the leaves are tender and can be easily pulled away.
- Make Lemon Aioli. While the artichokes roast, combine Greek yogurt, finely chopped garlic, fresh lemon juice, Dijon mustard, and water in a bowl. Stir until smooth and creamy.
- Serve. Once roasted, serve the warm artichokes alongside the zesty lemon aioli for dipping and enjoy!
Notes
- Rub the cut artichokes with lemon to keep them from oxidizing and turning brown.
- Blanching before roasting helps soften the artichokes and reduces overall cooking time.
- Use extra virgin olive oil for the best flavor when roasting.
- The lemon aioli can be made a few hours in advance and refrigerated to allow flavors to meld.
- For added zest, sprinkle a bit of fresh lemon zest over the dip before serving.
