Best 4 Artichokes With Roasted Garlic Aioli Recipes

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Are you looking for a tantalizing appetizer or side dish to impress your guests? Look no further than our delightful recipe for Artichokes with Roasted Garlic Aioli. This culinary masterpiece combines the earthy goodness of artichokes with a luscious roasted garlic aioli sauce that will tantalize your taste buds.

Our recipe features a step-by-step guide to perfectly cooking your artichokes, whether you prefer steaming, boiling, or baking them. We'll also walk you through the process of making the roasted garlic aioli, ensuring a smooth and flavorful sauce that complements the artichokes beautifully.

In addition to the classic artichokes with roasted garlic aioli, we've included three additional variations to cater to diverse preferences. For those who enjoy a spicy kick, our recipe for Spicy Artichokes with Chipotle Aioli will satisfy your craving for heat. If you're a fan of creamy dips, our Artichoke Dip with Roasted Garlic Aioli will be a hit at your next party. And for those who prefer a vegetarian option, our Vegan Artichoke and Spinach Dip with Roasted Garlic Aioli is a delicious and satisfying choice.

Whether you're a seasoned chef or a beginner in the kitchen, our comprehensive instructions and helpful tips will guide you through the process of creating this delectable dish. So gather your ingredients, put on your apron, and let's embark on a culinary journey that will leave your taste buds dancing with delight!

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED ARTICHOKES WITH LEMON AIOLI



Roasted Artichokes with Lemon Aioli image

Petals of savory artichoke leaves are so delicious dipped into a creamy lemon aioli. It may seem intimidating to roast whole artichokes, but the steps couldn't be simpler-and the earthy, comforting flavor is a definite payoff. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 4 servings.

Number Of Ingredients 11

4 medium artichokes
2 tablespoons olive oil
1/2 medium lemon
1/2 teaspoon salt
1/4 teaspoon pepper
AIOLI:
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1/2 teaspoon minced fresh garlic
1/4 teaspoon grated lemon zest
Dash pepper

Steps:

  • Preheat oven to 400°. Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes. , Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes., Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.

Nutrition Facts : Calories 233 calories, Fat 19g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 446mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 7g fiber), Protein 4g protein.

ROASTED ARTICHOKES WITH ROASTED GARLIC AIOLI



Roasted Artichokes with Roasted Garlic Aioli image

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.

Provided by Diana Reis

Categories     Appetizers     Side Dishes

Time 1h35m

Number Of Ingredients 7

3-4 Globe Artichokes
2 Tablespoon Olive Oil
1 Lemon (cut into wedges)
Salt and Pepper (to taste)
1 Tablespoon Roasted Garlic Paste
½ Cup Mayonnaise
½ Lemon (juice)

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 312 kcal, Carbohydrate 15 g, Protein 4 g, Fat 28 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 12 mg, Sodium 269 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

ARTICHOKES WITH ROASTED GARLIC AIOLI



Artichokes with Roasted Garlic Aioli image

Homemade aioli with tender artichokes for dipping - a great party hors d'oeuvre!

Provided by Laura Calder

Categories     appetizer,dinner,French,Party Favourites,side,vegetables

Yield 4 servings

Number Of Ingredients 10

1 egg yolk
1 tsp white wine vinegar
1 tsp Dijon mustard
1 cup grape seed oil
1 heads garlic, roasted*
1 pinch Salt and pepper
Lemon juice to taste
12 baby artichokes (poivrade variety, which are the tiny ones)
1 to 2 lemons
2 to 3 tablespoons olive oil

Steps:

  • Make the aioli: Beat the yolk with the vinegar and mustard. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season with salt, pepper, and lemon juice, to taste.
  • Prepare the artichokes: Trim the artichokes, rubbing with lemon as you go, until you are down to the core with a bit of stem attached. Halve. While you're trimming, bring a pot of water to the boil. Squeeze the juice of a lemon into it and salt it. Drop in the artichokes and cook until tender, about 10 minutes, depending on the size. Drain, and pat dry. Heat the olive oil in a skillet and brown the artichokes on all sides. Transfer to paper towel to drain. Serve with the aioli.
  • *To roast a head of garlic, wrap in foil and bake for an hour at 350°F/180°C.

FIRE ROASTED ARTICHOKES WITH HERB AIOLI



Fire Roasted Artichokes with Herb Aioli image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 17

2 tablespoons chopped garlic
1 tablespoon chopped shallot
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped basil or cilantro
Salt and pepper
2 jumbo or extra-large artichokes, steamed and cut in half with the choke removed
1/3 cup stale bread crumbs
1/2 tablespoon white wine vinegar
6 to 8 cloves garlic
1/2 teaspoon salt
6 egg yolks
1 1/2 cup olive oil
White pepper
Hot pepper sauce
1/4 cup fresh basil or cilantro
Caviar, for garnish

Steps:

  • Mix the garlic, shallot, olive oil, balsamic vinegar, basil or cilantro, salt, and pepper together in a large bowl. Place the steamed artichokes in the mixture and marinate for 15 to 20 minutes.
  • To make the aioli: combine bread crumbs, white wine vinegar, garlic, salt, and egg yolks in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion. Add white pepper and hot sauce, to taste. Add fresh basil or cilantro and pulse to combine.
  • Preheat a grill.
  • Remove the artichokes from the marinade and place on char-broiler or barbecue fire with the leaves of the artichoke up. Cook for 4 to 6 minutes depending on fire temperature. Remove from fire and garnish with herb aioli and caviar of choice.

Tips and Conclusion:

This delightful recipe for Artichokes with Roasted Garlic Aioli offers a flavorsome and versatile dish perfect for various occasions. Whether you're hosting a dinner party or seeking a tasty appetizer, these artichokes with aioli provide a unique and delectable experience.

To achieve the best results, consider these tips:

  • Selecting Artichokes: Choose fresh, firm artichokes with tightly closed leaves and no blemishes. Avoid those with signs of wilting or bruising.
  • Preparing Artichokes: Trim the artichoke stem and remove any tough outer leaves. Cut the artichokes in half lengthwise and scoop out the fuzzy choke using a spoon.
  • Roasting Garlic: For a rich and flavorful aioli, roast garlic cloves until they are soft and caramelized. This adds a depth of flavor to the sauce.
  • Making Aioli: Combine roasted garlic, mayonnaise, lemon juice, Dijon mustard, and fresh herbs to create a creamy and tangy aioli. Adjust seasonings to taste.
  • Steaming Artichokes: Steam the artichoke halves until tender yet slightly firm. This cooking method preserves their delicate texture and flavor.
  • Serving and Enjoying: Serve the steamed artichokes with the roasted garlic aioli as a dip. You can also drizzle the aioli over the artichokes for an extra burst of flavor.

In conclusion, this recipe for Artichokes with Roasted Garlic Aioli offers a delectable combination of flavors and textures. With its unique presentation and versatility as an appetizer or main course, it's sure to impress your guests. Whether you're a seasoned cook or a beginner, this dish is easy to prepare and will surely become a favorite in your kitchen. So gather your ingredients, follow the step-by-step guide, and indulge in the culinary delight of artichokes paired with roasted garlic aioli.

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