Skip to Content

Roasted Artichokes with Lemon Aioli

Roasted Artichokes with Lemon Aioli


  • 3 cups water
  • 3 tbsp fresh lemon juice
  • 6 artichokes
  • 3 tsp extra-virgin olive oil
  • 1/8 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 1/4 cup mayonnaise
  • 1 tsp minced garlic
  • 1/2 tsp grated lemon rind


Preheat oven to 425°.

Combine 3 cups water and 2 tbsp juice in a large bowl.

Cut off top 1/2 inch of each artichoke. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Place artichokes in juice mixture.

Drain artichokes and pat dry with paper towels. Combine artichokes, 1 tsp oil, salt, and pepper; toss well. Arrange in a single layer on a baking sheet. Bake at 425° for 15 minutes or until tender, turning after 10 minutes.

Combine remaining 1 tbsp juice, remaining 2 tsp oil, mayonnaise, garlic and lemon rind in a small bowl. Serve aioli with artichokes.

Adapted from