These garlic and herb roasted artichokes are an easy and flavorful way to prepare this spring vegetable.
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
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
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Recipe
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)
- ΒΌ cup fresh herbs (rosemary, oregano, thyme, parsley, basil, etc) (roughly chopped)
- salt and pepper
- ΒΌ cup plain Greek yogurt
- ΒΌ cup mayonnaise
Instructions
- Trimming the artichoke: Cut the stem leaving about Β½ inch. Cut off the top ΒΌ-1/3. Remove tough leaves from bottom layer and use kitchen shears to trim the tips of any remaining leaves.
- 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 to prevent browning. Place the artichoke halves on a baking sheet cut-side-up. Brush with the olive oil.
- In a small bowl combine chopped garlic, herbs, salt and pepper to taste.
- 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.
- Serve artichoke halves with dipping sauce on the side.
Sound fabulous? Share it!
Until next time, happy eating!
~Audrey
Marilyn
Thank you for hosting! This is what I featured the week of 5-18 to 5-23 on my blog. On Tuesday was a Perfect Chili Seasoning Mix. Wednesday saw a Sweet Pickle Relish. Thursday was a Coffee Creamer bundle. And winding up this Week of Homemade was a Cocktail Sauce. Enjoy!
Margy
Thanks. I just added an artichoke to my online grocery order for next week. - Margy
Amy (Savory Moments)
We planted artichokes in our garden this year and I'm hoping we get some from our plant! I usually stream them as well, but this is a great idea.