Herb Roasted Artichokes with Easy Creamy Dip

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.

Here's a video tutorial from Epicurious for trimming artichokes for those that need it.

More Spring Side Recipes from #OurFamilyTable

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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Herb Roasted Artichokes

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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 ¼-1/3. 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.

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Until next time, happy eating!
~Audrey