These easy oven Roasted Artichokes with aioli are a beautiful appetizer or side! Paired with a homemade lemon garlic aioli dipping sauce, these artichoke halves are so flavorful!
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Key Ingredients
- Artichokes: Try to find similarly sized artichokes so that the cook evenly. See notes below for how to clean and prep artichokes.
- Homemade aioli: aioli in French means garlic oil, or essentially garlic mayo. This homemade aioli is made with egg yolks, olive oil, garlic, and lemon. I promise it is worth the extra step to make your own mayo! If you’d prefer though, if you can mix storebought mayo with grated garlic, lemon, pepper, and salt (as needed).
- Lemon: Artichokes brown very quickly. The acidity from the lemon juice will help keep them from browning before you’ve finished prepping.
- Cayenne: I love the added flavor that the cayenne pepper gives the aioli! You can increase or decrease the amount depending on how spicy you'd like it.
Tips for making homemade aioli
- While it might seem intimidating at first, a homemade aioli is super simple and just a few ingredients! It is totally worth the extra minute to make rather than using storebought mayo.
- In a medium bowl, add the egg yolk. Very, very slowly stream in the olive oil while you continually whisk the egg. If you do this too fast the sauce will break and become runny. This process will take a full 1-2 minutes.
- To add in the garlic, I recommend grating it with a microplane. If you don't have a microplane or zester, mince the garlic very finely. Raw garlic is very flavorful so start with just a small clove and you can always add more, if you'd like.
- I like to season the aioli with a little cayenne pepper. You can add more or less depending on the spice level you like.
How to fix a broken aioli
The aioli sauce can break and become very runny if the olive oil is streamed in too quickly. Don't worry if this happens, you'll just need 1 more egg yolk to fix it. To fix it, restart the process by adding a new egg yolk to a clean bowl. Rather than streaming in new olive oil, stream in the broken sauce very slowly and continue with the rest of the recipe.
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How to clean artichokes
- Using a sharp knife, slice off the top inch of the artichoke.
- Use scissors to trim the pointy bits off each leaf. This step is optional but is a nice touch and will keep you from poking yourself while eating them.
- Slice the artichoke in half lengthwise.
- Scoop out the fuzzy-looking center and the small purple leaves. I use a combination of a spoon and scissors to remove these.
- Trim the stem slightly. I also like to carefully peel the stem to remove the tough outer layer.
- Immediately rub the artichokes with lemon all over to prevent them from quickly oxidizing. Alternatively, you can place them in a bowl of cold lemon water.
Tips for roasting artichokes
- Roasting artichokes is a super flavorful way to cook artichokes! At the high heat, the artichokes will brown slightly and get caramelized.
- Season the artichokes generously with olive oil, salt, and pepper all over. Don't forget the cavity!
- If you'd like a little extra garlic flavor, you can also cut a garlic clove in half and rub it all over the artichokes.
- The artichokes are done cooking when the heart can be easily pierced with a fork.
- The size of the artichokes will affect how long they need to cook. I recommend buying similarly sized artichokes so that they cook evenly.
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📖 Recipe
Roasted Artichokes with Aioli
These easy oven Roasted Artichokes with a homemade lemon garlic aioli are beautiful and flavorful appetizer or side!
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Servings: 4 people
Ingredients
- 2 globe artichokes cut in half, cleaned
- ½ lemon cut into wedges
- 2 tablespoon Extra-Virgin Olive Oil
- ¾ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
Aioli
- 1 egg yolk
- ¼ cup extra-virgin olive oil
- 2 teaspoon lemon juice
- ½ teaspoon lemon zest
- 1 small garlic clove grated
- 1 dash cayenne
- Kosher salt
- Freshly cracked black pepper
Instructions
- Preheat the oven to 400 °F
- Immediately after cleaning each artichoke, rub it with a lemon wedge to prevent browning. Rub the artichokes with olive oil, Kosher salt, and pepper all over. Place on a baking sheet or baking dish.
- Bake for 30-40 minutes, or until browned and the heart is tender when pierced with a fork.
- Meanwhile, make the aioli. In a medium mixing bowl add the egg yolk. Very, very slowly stream in the olive oil while whisky vigorously (this will take about 1-2 minutes total. If you do this too quickly the sauce will break and become runny). Whisk in the lemon juice, lemon zest, grated garlic, cayenne, and salt and pepper to taste.
- Serve the roasted artichokes immediately with a side of aioli.
Notes
- If you have any extra lemon, you can serve the wedges on the side.
- I like to serve the artichokes with a "discard" bowl to put the eaten leaves in.
- How to fix a broken aioli: The aioli sauce can break and become very runny if the olive oil is streamed in too quickly. Don't worry if this happens, you'll just need 1 more egg yolk to fix it. To fix it, restart the process by adding a new egg yolk to a clean bowl. Rather than streaming in new olive oil, stream in the broken sauce very slowly and continue with the rest of the recipe.
- The aioli can be made up to 3-5 days in advance and kept in an airtight container in the refrigerator.
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Kelly says
Great recipe ! Love that you told how to fix a broken sauce. Great chef tip.
Caitlin Charlton says
Thank you so much! Glad to hear you found it helpful! That tip has saved me a lot of times from needing to start completely for scratch.
Jeff the Chef @ Make It Like a Man! says
I've never made artichokes. I've also never made an aioli - but I've had it in my mind to do so for quite some time. I think you've given me the perfect excuse!
Caitlin Charlton says
I hope you give it a try! 🙂