Okay, so here’s the deal. I LOVE artichokes. Artichoke Dip… Artichoke’s in pasta/salads… etc. However, dealing with whole artichokes used to (up until last weekend) intimidate the heck out of me! Why? I don’t know. I think it was just that I had never seen anyone prepare them… canned artichoke hearts were all I knew!  I was CLUELESS!  Well, for my Foodbuzz 24×24, I decided it was time to get over my fear.  I found this YouTube video that explained it all, followed it to the tee, and it worked beautifully (Thank you Foodwishes.com):
For directions on how to eat the artichoke (if you are clueless, like I was!) – Check this out! Man, am i ever grateful for step by step photos! 🙂 Not exactly the most graceful thing to eat… but it sure is TASTY!
As  for the Glorious Garlic Lemon Aioli! (Man was this stuff delicious!!) I kinda made it up as I went!

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Roasted Artichokes with Lemon Aioli


For the Artichokes:
2 Whole Artichokes
Juice of 1-2 Lemons
2-3 TBS Olive Oil
2 Cloves Garlic
Kosher Salt
Heavy Duty Aluminum Foil

For the Lemon Aioli
3/4 Cups Mayo (I used the Olive Oil kind)
Juice of 1-2 lemons (depending on your liking)
1 Garlic Clove (grated)
1 tsp lemon zest
Dash of Oregano
Dash of Cayenne
Dash of Salt & Pepper


For the Artichokes:
Follow the video Instructions on how to prepare the artichoke. Place a clove of garlic in each artichoke, drizzle with lemon juice, olive oil, salt & pepper. Wrap in foil (twice). Place into baking dish, and then bake for 1 hr 20 minutes at 425º F. Remove from foil and ENJOY!

For the Aioli:
Mix together well and serve as a dipping sauce for warm artichokes!