Herb Roasted Artichokes with Easy Creamy Dip

Imagine a perfectly roasted artichoke, its golden brown leaves adorned with fragrant garlic and herbs, waiting to be devoured. As a popular vegetable with a rich and unique flavor, artichokes have been a favorite among food lovers for centuries.

Get ready to awaken your taste buds and impress your friends and family with this simple yet impressive recipe.

I grew up on steamed artichokes, but last year I decided to try them roasted instead. It has become my new favorite way to enjoy them.

The herbs and garlic infuse their flavors into the artichoke especially the heart. And for an extra burst of flavor, I mixed the roasted herbs and garlic with a little yogurt and mayonnaise for a dreamy dipping sauce.

Trimming Artichokes

I do not know who first saw the prickly bulb on an artichoke and thought, that looks tasty. When you pick them up at the store (or grow them as I do) they don't look like something you'd touch let alone eat.

Luckily with a few snips of the kitchen shears you will be on your way to enjoying this vegetable. Here's a video tutorial from Epicurious for trimming artichokes for those that need it.

Ingredients for Herb Roasted Artichokes

The ingredients are pretty basic:

• fresh artichokes: there is no substitute #sorrynotsorry
• garlic cloves: fresh is best
• fresh herbs: yes, fresh is better, but you could use a few tablespoons dried
• lemon juice: or other citrus juice or a splash of vinegar
• plain yogurt and mayonnaise: sour cream can be used instead of the yogurt, or all yogurt (or a vegan substitute)
• olive oil (or your preferred oil), salt and pepper

More Spring Side Recipes from #OurFamilyTable

Taste the deliciousness of Spring with these side dishes from some of my favorite bloggers:

Celebrate Spring Sides

• Creamy Pasta Primavera by Making Miracles
• Cucumber and Purple Daikon Radish Salad with Dill Dressing by Blogghetti
• Curried Peas by Magical Ingredients
• Herb Roasted Artichokes by That Recipe
• Homemade German Spaetzles by Art of Natural Living
• Roasted Asparagus with Feta and Sun Dried Tomatoes by Hezzi-D's Books and Cooks
• Roasted Tomato and Pepper Soup by Karen's Kitchen Stories

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Recipe

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Ingredients

 

• 2-3 large artichokes
• 1-2 large fresh lemons (cut in half)
• 2 tablespoons olive oil
• 4-6 cloves garlic (peeled and roughly-chopped)
• ¼ cup fresh herbs (rosemary, oregano, thyme, parsley, basil, etc) (roughly chopped)
• salt and pepper
• ¼ cup plain Greek yogurt
• ¼ cup mayonnaise

Instructions

 

• Trimming the artichoke: Cut the stem leaving about ½ inch. Cut off the top ¼-⅓. Remove tough leaves from bottom layer and use kitchen shears to trim the tips of any remaining leaves.
  2-3 large artichokes
• Slice the artichokes in half vertically. Use a spoon to remove the fuzzy part in the middle of the artichoke. Rub all of the cut surfaces with a lemon half. Place the artichoke halves on a baking sheet cut-side-up. Brush with the olive oil.
  1-2 large fresh lemons, 2 tablespoons olive oil
• In a small bowl combine chopped garlic, herbs, salt and pepper to taste.
  4-6 cloves garlic, ¼ cup fresh herbs (rosemary, oregano, thyme, parsley, basil, etc), salt and pepper
• Stuff the artichoke cavities with the garlic herb mixture and carefully flip over. Brush the artichokes with oil, and season with salt and pepper if desired.
• Bake uncovered for 15 minutes. Tent the artichokes with a piece of aluminum foil, and bake until the artichokes are tender and the leaves pull off easily, about 25 more minutes.
• Drizzle the artichokes with fresh squeezed lemon juice. Remove the herbs and garlic and place in a mixing bowl with yogurt and mayonnaise. Stir to combine.
  ¼ cup plain Greek yogurt, ¼ cup mayonnaise
• Serve artichoke halves with dipping sauce on the side.

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Until next time, happy eating!
~Audrey