I used to love ordering baked artichokes at restaurants and dreamed of preparing them at home, but I always chickened out when I spotted them at the market each spring. They just seemed so complicated! Well, I’m happy to say that I finally conquered my fear and came up with this simplified baked artichoke recipe. This impressive appetizer is perfect for when we have friends over, and while the baking time is a little lengthy, steaming-hot, fresh-from-the-oven artichokes are totally worth the wait. Two artichokes are great for four people to share, or double or triple the recipe for large groups!
Course
Appetizer
Cuisine
American
Keyword
baked artichokes, stuffed artichokes
Prep Time15minutes
Cook Time1hour15minutes
Yield4servings
AuthorIlene Godofsky Moreno
Ingredients
Baked Artichokes
2artichokes
6clovesgarlic
2tablespoonsolive oil
Juice of 1 lemon
Lemon-Garlic Aioli
1cupvegan mayo (recipe below or store-bought)
2tablespoonsnutritional yeast
Juice of 1/2 lemon
4clovesgarlic, minced
Salt and black pepper, to taste
Instructions
Preheat the oven to 425°F.
Use a knife to slice off the top quarter of the artichokes, and trim off the stems so they can sit flat. Place the artichokes in a baking dish.
Use your hands to spread the petals out as much as possible. Stuff 3 cloves of garlic in the center of each artichoke. Drizzle the olive oil and lemon juice over the artichokes. Cover the baking dish with aluminum foil. Bake for 1 hour 15 minutes.
While the artichokes bake, prepare the Lemon-Garlic Aioli by stirring together the mayo, nutritional yeast, lemon juice, and garlic in a small bowl or cup. Season with salt and pepper, then cover and store in the refrigerator until you’re ready to use it.
When the artichokes are done baking, transfer them to a serving dish. To enjoy, dip the petals in the Lemon-Garlic Aioli.