Garlic Lemon Roasted Artichokes

Garlic Lemon Roasted Artichokes with Creamy Dipping Sauce

These roasted artichokes will have you drooling for more! This recipe is easily adaptable to your favorite flavors, but I will always remain biased to lemon and garlic! And JUST WAIT until you dip these delectable delicacies in the sauce! You can do this with any size artichoke, I just happened to pick up an adorable 4 pack of little ones (and I totally ate them all…shhh).

Ingredients:

  • Artichoke/s
  • Lemon
  • Fresh Garlic
  • Lemon Pepper seasoning
  • Balsamic Glaze (or just balsamic vinegar–but the glaze is oh so sweet) I use Trader Joe’s version

For the Dipping Sauce, you’ll need:

Preheat your oven to 350 degrees and get out a baking sheet and foil.

artichoke

If you’ve never cleaned and prepared an artichoke before, no worries, it’s simple. And if I can figure it out, you’ll be fine. But be careful, some artichokes are VERY pointy and sharp.

Simply start by cutting about an inch off the head of the artichoke; the artichoke top should be flat when you’re done. Then, take kitchen scissors and cut off the pointy tip of each of the leaves. Also, if you are roasting your artichokes, cut off the steam so the artichoke can stand on it’s own. Ta-da!

artichoke 2

Place each artichoke onto a piece of foil on a baking sheet. The foil needs to be large enough to cover the artichoke and make a roasting cocoon. Now, chop up your garlic cloves. For this recipe of 4 small ones, I used 3 large cloves. Don’t forget, the amount of garlic you use is directly proportionate to how cool you are. Then, stuff the pieces right in between the leaves so all the flavor will be beautifully infused inside your artichoke. Squeeze lemon juice onto each artichoke and top with lemon pepper and a drizzle of balsamic glaze.

artichoke 3

For the finishing touch, I always add a slice of lemon to the flat top of the artichoke. This will further infuse your lemon flavor into the artichoke when it’s roasting. Yummy, see?

artichoke 1

 Now, wrap the foil around the artichoke and check for holes that will let out your precious steam and juicy goodness. I call this part: “tucking the artichokes in”. Feel free to speak in baby talk to your artichokes and read them a bed time story.

artichoke 5

Congratulations! All that’s left is to get these little guys into the oven for 45 minutes. They can be eaten right away, just unwrap and serve with your dipping sauce (although they are delicious sans-sauce too). The sauce is self explanatory, but if you’re confused, just melt the butter and mix in the veganaise. The amount of sauce you make is up to you, but a 1:1 ratio of each ingredient is what you’re aiming for to reach ultimate food heaven. The good news is you’ve love this recipe. The bad news is that I definitely did because I did not remember to take a single picture of the finished product. They don’t look as pretty when they’re cooked anyway-just darker. Enjoy!

Oh, and if you’ve never eaten an artichoke before and don’t know where to go from here, this is a how-to article that I found helpful the first time I braved artichokes.

artichoke 4

Nutritional Facts:

*Nutritional information is based on eating 1 large artichoke with 2 tbsp serving dipping sauce*

Calories: 266

Carbs: 17g

Protein: 5g

Fat: 20g

Artichokes are high in fiber, almost 9g per artichoke. They are high in potassium, magnesium, iron, B6, Vitamin C and more. Artichokes are also loaded with antioxidants! Now, to make this recipe as healthy as possible, maybe don’t make the sauce. Or, you can dip the leaves into a balsamic vinagrette or lemon butter instead. All of the fat in this recipe is from the sauce, and only 76 calories belong to the artichoke. So choose wisely and maybe just have the sauce as a treat.

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