There are lots of different ways to cook artichokes. You can boil, roast, steam, fry, and bake them (and more!) They are delicious all ways, and a little bit differently eaten depending on how you make them. I find roasting them to be one of the prettiest methods and, in general, my preference tends towards roasting all things over some other forms of cooking them. That said, a good ‘ol steamed artichoke with some butter is hard to beat, but I digress…
Artichokes can seem a bit intimidating, but they are actually quite easy to make. I’d say steaming or boiling them is actually the easiest and most foolproof method, but it lacks the flavor that roasting gives them. Regardless of the method you use, you’ll still need to trim the artichoke. To do that, simply cut the stem down to about and inch or so, cut about an inch off the top of the artichoke and then trim the points of the leaves (careful if your artichoke is spiny.) However, one thing to keep in mind is that artichoke has a tendency to brown when left to the open air. So, keep a bowl of water with an acid (like lemon juice or a dry white wine) in it ready to dunk the artichoke into, or you can simply rub some lemon over the cut edge of the artichoke. This acid will stop the artichoke from browning, though with roasting them, they will brown anyway, so a little discoloration is fine.
I have always loved artichokes, but ever since I spent a semester abroad in Rome, where ‘carciofi alla giudia’ — essentially fried artichokes (and the most delicious thing you can imagine) — was an almost daily order of mine, they have held a very special place in my heart. If it’s on the menu, I will order it, and now that summer is around the corner and they are in season, I’ll make it often!
Roasted Artichokes with Garlic Thyme Aioli
Yield 3-4 servings
For the artichokes:
- 2 large artichokes, trimmed.
- 2 large lemons, 1 juiced, and 1 sliced into 4 rounds
- 8 whole cloves garlic
- extra virgin olive oil
- sea salt and pepper
For the Aioli:
- 5 tablespoons Primal Kitchen avocado mayonnaise
- 1 tablespoon champagne vinegar
- 1 teaspoon dried thyme
- garlic powder to taste
- salt and pepper to taste
- Preheat the oven to 400°F.
- Fill a large bowl with cold water and lemon juice.
- Place the artichokes heart/ cut side up on a baking dish and drizzle with olive oil, salt and pepper.
- Put 2 garlic cloves inside each of the artichokes then place a lemon slice on top.
- Carefully flip over each artichoke so that the lemon is on the pan and drizzle the outside with olive oil.
- Cover with foil and roast for 45 minutes.
- Mix together the aioli ingredients and serve in a small bowl with the artichokes to serve.
Courses Brunch, Lunch or Dinner