Roasted Artichokes with Aioli
These easy oven Roasted Artichokes with a homemade lemon garlic aioli are beautiful and flavorful appetizer or side!
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.
Video
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.
