Oven Roasted Garlic Artichokes
Recipe by Jaclyn Irwin
Ingredients
7
Time
40m
Serves
3
Although prepping artichokes can be a little bit of work, roasting them is hands off and results in an incredible tasting side. Dip the leaves in an easy roasted garlic lemon aioli or simply enjoy with just lemon juice. This recipe is great for gluten free, diabetes, grain free, and low sugar conditions or diets.
Side
Vegetarian
Appetizer
Ingredients
3
Artichoke
5
Garlic Cloves
1/3cup
Mayonnaise
1 1/2Tbsp
Lemon Juice
1/4cup
Extra-Virgin Olive Oil
1/2tsp
Kosher Salt
1/4tsp
Black Pepper
Instructions
1
Preheat the oven to 425ºF.
2
Trim the ends of the artichoke stem. Slice the first 1½” off the top. Peel the first two or so layers of the tough, outer leaves. Use scissors to trim any pointy ends from the leaves.
3
Cut the artichokes in half lengthwise and use a spoon to remove the fuzzy choke from each half. Rinse well with water to clean and remove any dirt.
4
Drizzle some oil in a baking dish. Drizzle more over the cut side of the artichokes and season with salt and pepper all over, rubbing into the leaves as you go.
5
Add the garlic cloves to the baking dish. Cover with aluminum foil and place in the oven to roast, until tender, about 40 to 45 minutes.
6
In a small bowl, mash the garlic with a fork and add the mayonnaise and lemon juice and mix to combine. Season with salt and pepper.
7
Serve the artichokes with the dipping sauce, dipping the leaves into the aioli as you go. Drizzle with more lemon juice if desired.
8
Substitutions: No mayonnaise, omit the aioli and serve with lemon juice or dip into an herb butter sauce.
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
