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Easy Baked Artichokes with Lemon-Garlic Aioli

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 Time 15 minutes
Cook Time 1 hour 15 minutes
Yield 4 servings
Author Ilene Godofsky Moreno


Baked Artichokes

  • 2 artichokes
  • 6 cloves garlic
  • 2 tablespoons olive oil
  • Juice of 1 lemon

Lemon-Garlic Aioli

  • 1 cup vegan mayo (recipe below or store-bought)
  • 2 tablespoons nutritional yeast
  • Juice of 1/2 lemon
  • 4 cloves garlic , minced
  • Salt and black pepper , to taste


  1. Preheat the oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. When the artichokes are done baking, transfer them to a serving dish. To enjoy, dip the petals in the Lemon-Garlic Aioli.

Recipe Notes

Recipe reprinted from The Colorful Family Table by Ilene Godofsky Moreno.