Never cooked an artichoke? Never fear! I took step by step photos to walk you through it. It is unbelievably easy and so flavorful! Roasted in a garlic lemon butter sauce and dipped in pesto mayonnaise, they are a show-stopping appetizer or side dish.
My mom admitted to me last week that it was only within the past couple years that she learned what a screenshot was. My brother Nate mentioned in passing that he took a screenshot of something, and she thought, “That is such a great idea!” So she got on her computer, found something she wanted to save…then pulled out her phone and took a picture of it.
It reminds me of the time when I was in college using a public computer at the library. I had just arrived, when this guy walks up to me and says, “Hey, I left something on the desktop, do you mind if I grab it real quick?” And I say sure no problem, and start clearing my notes and purse off the top of the desk that the computer was sitting on, so that he could look for his pen or whatever he had left on the desktop.
Of course he grabbed the mouse and navigated to the file he needed, plugged in his flash drive, and was on his way within 30 seconds. I don’t even think he noticed that I was being a complete moron.
I guess it runs in the family?
Have you ever made artichokes?? This was my first time! I’ve had them before in restaurants but had never made them at home. They are so darn good! I was telling Nate all about it on the phone, and said that my only complaint is that I need to eat like 3 entire artichokes to be full. And he said “Karen, do you even understand what an appetizer IS?” Oh okay. Good point brother. I guess I’m an appetizer abuser.
I took a billion photos of my virgin artichoke voyage. Wanna see?
I’ve got pesto on the brain this week, as evidenced by this recipe and the White Lasagna with Chicken and Pesto that I posted on Tuesday. It is just such an easy way to add flavor! My mom used to eat artichokes all the time growing up, because her dad was an almond farmer, and when you have farmer friends, well, you get a lot of produce. She said they always dipped them in mayonnaise. I love mayonnaise and all, but I felt like I needed a little something something to jazz it up…enter pesto! It’s the same sauce I put on top of this Easy Baked Pesto Chicken. SO. GOOD.
If you are planning to make this recipe soon, or any variation including fresh artichokes, be sure to check out the contest going on over at Ocean Mist Farms! I’ll break it down for you:
Basically all you need to do is cook up some fresh artichokes, share it on Instagram or Twitter using the #ArtiAdventurer hashtag, and you will be entered to win an awesome trip to Monterey! (Have you ever been there? It is one of my favorite places in the whole world. It is so gorgeous. I have so many fond memories of traveling in that area!) Click here to get more info on the contest.
I am probably going to have Truman enter the contest all on his own. He has started saying “Okie Dokie, Artichokey!” at every opportunity, in his tiny little 3-year-old voice. It’s adorable.
Artichokes really are the perfect appetizer. You can serve them warm or room temperature. You can make them ahead of time and reheat at the last minute. And they just feel so fancy! You feel like you’re eating in a restaurant in your own home. Plus they are fun to eat. Eating an artichoke is definitely a unique experience!
Of course the cheesy heart in the center is my favorite part.
If you make this, be sure to share using #TheFoodCharlatan so I can see it! And don’t forget to use the #ArtiAdventurer hashtag to enter yourself in the contest. You have until April 16th!
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Garlic Roasted Artichokes with Pesto Dipping Sauce
Ingredients
- 3 artichokes
- 1/2 lemon, for rubbing on artichoke
- 3 tablespoon butter, melted
- 2 cloves garlic, minced
- 1 tablespoon lemon juice, fresh*
- 5-6 tablespoons Parmesan cheese, grated
- 1/3 cup mayonnaise, or to taste
- 1/3 cup prepared basil pesto, or to taste
Instructions
- Preheat oven to 375 degrees F. Line a large baking sheet with aluminum foil and spray with nonstick spray.
- Wash your artichokes thoroughly, and scrub lightly with a vegetable brush if you have one.
- Cut 1 inch off the top of each artichoke, and 1/2 inch off the bottom of the stem. Immediately rub the cut portions with half a lemon.
- Trim the thorns from the very top of each leaf. It's okay to leave them if you want. They soften in the oven anyway.
- Use a sharp serrated knife to cut each artichoke in half. Rub the cut side with the half lemon to prevent browning.
- Use a sharp knife or a sturdy spoon to remove the "choke" from the center of each artichoke half. This includes all the fuzzy stuff and the purple leaves in the center. (see photos) Squeeze some juice from your lemon half into the center to prevent browning.
- In a small bowl, melt 3 tablespoons of butter in the microwave. Add the minced garlic and the lemon juice.
- Line up the artichoke halves cut side up on the prepared pan with foil.
- Use a spoon to drizzle the butter mixture over the artichokes, making sure to get in the crevices.
- Flip the artichokes over so that they are cut side down. Use your hands to rub some of the butter that has dripped off onto the uncut sides of the artichokes.
- Roast the artichokes at 375 for about 40-48 minutes. Start checking at 40 minutes as the cook time will depend on the size of your artichokes.
- Use a sharp knife and insert it into the bottom of the artichoke, next to the stem. If the knife slides in fairly easy, like a baked potato, then it is done. The bottom (cut) sides of the artichokes should be browned as well.
- Take the pan out of the oven and use tongs to flip each artichoke over. Sprinkle each one with a little bit of Parmesan cheese.
- Turn the oven to a broil. Move the oven rack to the top. Return the pan to the oven and broil for no more than 1 minute, checking frequently. Don't walk away! You just want to get the cheese melted and a little brown.
- Remove from the oven and let cool slightly before moving to a plate to serve.
- In a small bowl, stir together equal parts mayonnaise and pesto. (Or whatever ratio looks good to you.)
- Serve the artichokes with the pesto sauce. Enjoy!
Notes
Nutrition
This post is sponsored by Ocean Mist Farms. All opinions are my own of course! Thanks for supporting the brands and farmers that help keep The Food Charlatan going!
Other great side dishes you will love!
Sauteed Asparagus and Cherry Tomatoes:
Roasted Sweet Potatoes and Brussels Sprouts: << this recipe has gone crazy since I posted it at Thanksgiving!
How To Grill Leeks and Why You Should: << don’t underestimate leeks, my friends!! Pair these with a steak…oh man.
Roasted Artichokes with Lemon and Garlic from Iowa Girl Eats
Grilled Artichokes with Garlic Parmesan from Foodness Gracious
Crock Pot Artichokes from The Produce Mom
hese look awesome! Thanks for the recipe!I will try this recipe in my home
I hope you like it!
looks Good..It still looks strange to the people of indonesia
but this is very inspiring for a new menu in my little cafe
Thanks Cara! Hope you get to try it sometime!
Amazing! I’m in artichoke heaven this evening. Thanks for the detailed instruction and recipe.
Artichoke heaven is a great place to be :) I’m so glad you enjoyed the recipe. Thanks for your review!
They have Belén MORE than an hour in the oven and aren’t soft yet…. What have i done wrong?
I’m not sure Rocio! Maybe yours were bigger than mine. Hope they turned out!
Our first time trying ,deff. different. Didn’t know how to eat it, so read the comments, you do scrap your teeth at the bottom for the mushy goodness. I liked it., its a required taste
It was my first time making artichokes too Kelly! Glad you liked it.
I loved the look of this recipe and pinned it last week for later. It’s frustrating that although I closed out the browser page (on mobile) every time I come back to my browser this same page reopens in a new window. Every. Single. Time!!! :(
That’s weird! Hope you enjoy the recipe Charo!
My veggie sister is coming to stay with me here in France. She loves artichoke but not easily available in UK so she has requested some. I hope to impress her with this delicious sounding recipe! Thanks for sharing👍
No artichokes in the UK! Tragic! You must indulge her :) Enjoy!!
GAAARRRULLLL – I LOVE artichokes (did you know? ha!). Once at a restaurant we sat next to a couple who’d ordered the roasted artichoke and were trying to eat it with a fork and knife. So at least you’re not that couple. Gimme this pesto one please?
PS. Your nails look beautiful.
looks Good..It still looks strange to the people of indonesia
but this is very inspiring for a new menu in my restaurant
Are there no artichokes in Indonesia? Bummer! Well if you ever happen to see one make sure to snatch it up! :) Thanks for commenting!
The only artichokes I’ve ever had are the canned kind. This makes working with them seem a lot less intimidating. I’ll definitely have to pick a couple up sometime!
I think I had fresh ones in a restaurant once or twice, but I’m the same, most of my experience with them previously was from a can. Definitely try it out Amanda, I am in love!
Hands down the best looking artichokes I’ve ever seen AND I have artichokes in the refrigerator already. I’m going to try this! Thanks!!
Thank you so much Mary! Such a high compliment coming from you :) And what a coincidence that you already have some artichokes in the fridge. Perfect!
These just look fantastic! I liked them growing up when all we did was boil the life out of them and dip them in mayo- I really need to try this version. How did I live most of my life without knowing you could roast so many veggies?!
I feel the same way!! Every time someone tells me a new veggie that you can roast I’m always flabbergasted. Sarah told me about how she has started roasting radishes. She doesn’t like them raw but she says roasted they are amazing. Next on my list! Thanks Mom!
As I kid, I hated most vegetables but artichokes were always my FAVORITE! My mom would steam them and serve them with olive oil, lemon juice, and garlic salt on the side to dip the leaves in. They are SO good but I haven’t had one in years. I love that you brought my favorite lemony flavors to the party with that yummy sauce and I’m also 10000% obsessed with pesto, so I’m going to be totally obsessed with these. I’ve got to try them!
That is so funny that you hated most veggies but loved artichokes Rachel! It seems such an unlikely candidate. That’s awesome. Loving the garlic salt idea. Maybe I will try it that way next time! Definitely try the pesto next time you have an artichoke! Thanks Rachel!
Whoa, these artichokes look amazing! I’ve never really had artichokes in any form (a couple times on pizza, maybe?) and I’m hankering to try them now! Especially with that pesto dipping sauce :) Pinning!
Thank you Medha! I have to admit, I previously wasn’t a big artichoke eater either. But this was so delicious, I’ve changed my ways for good :) Bring em on!
looks good but i do not like artichokes
This recipe might just change your mind Shirin! :)