Go Back
+ servings
close up cooked artichoke

Roasted Artichokes with Roasted Garlic Aioli

Oven roasted artichokes are a very special dish cooked in the easiest possible way. This hands off method delivers perfectly cooked petals and super tender hearts every time. Served with bright roasted garlic dipping sauce it's a side dish that can’t go wrong.
Course Appetizers, Side Dishes
Cuisine American, Italian, Mediterranean
Diet Gluten Free
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 4 People
Calories 312kcal
Author Diana Reis


  • Heavy Duty Foil


Roasted Artichokes

  • 3-4 Globe Artichokes
  • 2 Tablespoon Olive Oil
  • 1 Lemon cut into wedges
  • Salt and Pepper to taste

Roasted Garlic Aioli

  • 1 Tablespoon Roasted Garlic Paste
  • ½ Cup Mayonnaise
  • ½ Lemon juice


Oven Roasted Artichoke Instructions

  • Clean artichokes by rinsing away excess dirt. Pull away some of the tough outer petals and any leaves that are damaged. Then remove the stem and tops leaving the center exposed.
  • Next, trim the outer petals with scissors to remove any thorns.
  • Rub the tops of the artichoke with lemon to prevent browning.
  • Drizzle olive oil over each artichoke, season with salt and pepper. Then wrap the artichokes in foil with a wedge of lemon.
  • Roast in a 375° oven for 1 hour and 20 minutes.
  • To make sure that they are cooked all the way through the center, take one out of the foil packet and use a fork or small knife to poke into the heart from the bottom. It should be fork tender all the way through.

Roasted Garlic Aioli Instructions

  • Remove the top of a whole head of garlic to expose the cloves inside.
  • Drizzle the top with olive oil and season with salt and pepper. Then wrap the head of garlic in foil and roast in the oven for one hour. (Roast the garlic right alongside the artichokes, and throw in a few extra heads for later.)
  • When you remove the garlic from the foil, it will be very soft and can be squeezed out of the head. The cloves will be a thick paste.
  • Mix one tablespoon of roasted garlic paste with ½ cup of mayonnaise, and the juice from ½ of a lemon.
  • Serve this Aioli as a dipping sauce for Roasted Artichokes.


  • How do I choose a good artichoke?
  • When it comes to choosing a good choke, you are looking for signs of freshness. The leaves/petals should be a nice dark green with little to no browning/bruising. A fresh artichoke is heavy and has tightly closed leaves. 
  • If the artichokes are looking a bit dried out, or feel light then they likely aren’t fresh and you shouldn’t buy them.
  • What do you serve with Roasted Artichokes?
  • The petals and heart of an artichoke are delicious and earthy so they pair well with bright flavors like lemon and garlic. Roasted Garlic Aioli is a great dipping sauce to serve alongside this dish.


Calories: 312kcal | Carbohydrates: 15g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 269mg | Potassium: 425mg | Fiber: 6g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 33mg | Calcium: 59mg | Iron: 2mg