Roasted Artichokes

Roasted Artichokes are fun to eat and packed with flavor. Pull off the crispy leaves to dip into garlic mayo, then eat the artichoke heart!

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Why Make This? • Delicious flavor • Crispy, salty leaves are a game-changer • That roasted garlic mayo!

Ingredients You Need: artichokes, garlic cloves, olive oil, butter, herbes de provence, mayonnaise, lemon.

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Cut off the stem and top inch of the artichoke leaves. Peel off small leaves near the stem end. Snip off pointy tops of outer leaves.

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Cut artichokes in half. Use a spoon or melon baller to scrape out the hairy choke, including the purple topped pointy leaves inside.

Squeeze lemon juice from one half of a lemon over the the artichoke insides to prevent browning.

Place artichoke halves in baking dish. Drizzle with olive oil. Put garlic cloves and butter into each artichoke cavity and season with herbs.

Flip over artichokes, drizzle with olive oil, and sprinkle with salt and pepper.

Cover pan tightly with foil. Roast for 30 min, then remove foil and roast for an additional 20 min.

Flip artichokes over and remove garlic cloves. Chop finely.

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Stir garlic cloves together with mayonnaise and lemon juice.

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Peel off leaves and dip into garlic mayo. Then cut up the heart, dip, and enjoy!

These roasted artichokes are a delicious late spring side dish everyone will love!

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For more delicious side dish recipes, click below!

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