Description
Rustic yet fancy roasted artichokes paired with a garlicky dip that brightens the dish, perfect for a quick weeknight dinner.
Ingredients
For the artichokes
- 4 whole whole artichokes (Look for compact, heavy artichokes with tight leaves.)
- 1 lemon lemon (for juice and zest) (Used to prevent browning and add brightness.)
- 2 tablespoons olive oil (For coating the artichokes.)
- 1 teaspoon garlic powder (For seasoning.)
- Salt and pepper (To taste.)
For the dip
- 1 cup Greek yogurt or mayonnaise (Greek yogurt for tang or mayonnaise for richness.)
- 1/2 cup grated Parmesan cheese (Adds a savory lift to the dip.)
- 1 clove garlic (minced) (For flavor in the dip.)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Trim the artichokes by cutting off the stems and removing the tough outer leaves. Cut the tops off and rub them with lemon juice to prevent browning.
- In a bowl, mix olive oil, garlic powder, salt, and pepper. Coat the artichokes with the mixture and place them in a roasting pan.
- Add water to the pan to create steam, cover with foil, and roast for about 45 minutes until tender.
Dip Preparation
- While the artichokes are roasting, prepare the dip by mixing Greek yogurt (or mayonnaise), Parmesan cheese, minced garlic, lemon juice, and zest in a bowl.
Serving
- Serve the roasted artichokes warm with the garlic dip.
Notes
Cool leftovers to room temperature, then wrap or store in an airtight container. They keep in the fridge for up to three days. The dip will thicken; stir in a splash of lemon juice or a teaspoon of water to loosen it.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Side Dish
- Cuisine: American