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One of my favorite side dishes to serve is roasted artichokes + lemon caper aioli. Flavorful and tender artichoke leaves and heart that are dipped in a lemony garlic sauce. Roasted artichokes + lemon caper aioli makes for a mind-blowing side dish.
During artichoke season, I make roasted artichokes + lemon caper aioli so much that I’m pretty sure my family gets tired of them. But I guess I’m wrong, because the serving dish full of roasted artichokes is always left empty.
Roasting artichokes intensifies their flavor, so much more flavorful than steamed artichokes, and much cleaner and simpler to cook than grilled artichokes. I especially love cooking roasted artichokes + lemon caper aioli because once you get past the trimming part, the rest of the dish is a breeze.
Roasted artichokes cook in the oven for almost an hour, freeing up your time to focus on the main dish. The lemon caper aioli is quickly whipped up in a food processor. I prefer to use a mini food processor which makes clean-up a whole lot easier.
THE END OF SUMMER SUPPER MENU
- Salad: Grilled Peach Salad, Candied Pecans + Balsamic Dressing
- Main Dish: Grilled Vietnamese Pork Chops
- Side Dish: Roasted Artichokes + Lemon Caper Aioli
- Dessert: Perfect Lemon Bars
This menu is light and super casual, just like the Perfect Lemon Bars for dessert, which are made earlier in the day. Basically, this is a no-fuss dinner menu. Prepare the ingredients for the Grilled Peach Salad, Candied Pecans + Balsamic Dressing and the Lemon Caper Aioli ahead of time. Grill the peaches for the salad along with the Grilled Vietnamese Pork Chops. Meanwhile, the artichokes are roasting in the oven.
Make Ahead
Roasted artichokes can be made ahead and served at room temperature. They also can be heated in the oven or microwave.
The lemon caper aioli definitely tastes better when made ahead. That way, all the delicious ingredients marinade together resulting in a sophisticated garlic- enriched dip.
Make It More Healthy!
Roasted artichokes can’t get anymore healthier than this! Feel free to use avocado oil or grape seed oil as alternatives for olive oil.
Other varieties of non-dairy mayonnaise, such as avocado mayonnaise can be used for the lemon caper aioli.
What is in roasted artichokes + lemon caper aioli?
Only simple, fresh, and healthy ingredients are in this side dish. You will be praised for serving this one!
For the roasted artichokes:
- 2 to 3 whole artichokes, cleaned, trimmed and cut in half
- 2 tablespoon olive oil
- 2 teaspoons garlic powder
- 2 teaspoons salt
- Freshly ground pepper to taste
For the lemon caper aioli:
- 1 cup of mayonnaise
- 1 tablespoon freshly squeezed lemon juice, go ahead and add a little zest too!
- 1 tablespoon capers, drained
- 1 medium clove garlic, grated on a microplane zester – about 1 teaspoon
- 1/2 tsp salt and freshly ground pepper
How easy is it to make roasted artichokes + lemon caper aioli?
For the roasted artichokes:
- Preheat oven to 400 degrees F.
- Using olive oil, Rub front and backs of artichokes, sprinkle both sides with garlic powder, salt, and pepper.
- In a baking pan or sheet pan, Place artichoke halves, front (flat side) side down. Put in oven and bake for 15 minutes.
- Take pan out of oven and carefully cover pan with aluminum foil. Put back in oven and continue to cook for 40 to 45 minutes, until artichoke leaves are easily removed.
For the lemon caper aioli:
- In a food processor, add mayonnaise, lemon juice, capers, grated garlic, salt and pepper. Puree a few pulses until blended. Taste for additional salt or pepper.
How to trim an artichoke
Trimming artichokes can be time consuming and difficult. However, if you follow these easy instructions, you’ll find that you no longer loath cooking artichokes again.
- Leave artichoke stems attached. Cut off top inch of 1 artichoke with a serrated knife.
- with cooking shears, trim sharp pointes off of leaves
- Using a sharp knife, cut artichoke in half
- Wearing surgical gloves (we all have them nowadays) pull out purple leaves and fuzzy part with spoon. The purple leaves are sharp and gloves provide added protection for your fingers and hands.
- Rinse artichoke with cold water to remove any left over fuzz
- Rub cut surfaces with 1 lemon half.
Roasting artichokes intensifies the flavor and guarantees tenderness. Every artichoke leaf gets a heaping scoop of lemony garlic aioli. The best part is the heart, which I cut and add even more aioli onto. Seriously, you need to make roasted artichokes + lemon caper aioli for your next side dish.
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roasted artichokes
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
Description
Flavorful and tender artichoke leaves and heart that are dipped in a lemony garlic sauce. Roasted artichokes + lemon caper aioli makes for a mind-blowing side dish.
Ingredients
- 2 to 3 whole artichokes, cleaned, trimmed and cut in half
- 2 tablespoon olive oil
- 2 teaspoons garlic powder
- 2 teaspoons salt
- Freshly ground pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Rub front and backs of artichokes with olive oil, sprinkle both sides with garlic powder, salt, and pepper.
- Place artichoke halves, front (flat side) side down, in either a 9 x 12 baking pan or a sheet pan. Put in oven and bake for 15 minutes.
- Take pan out of oven and carefully cover pan with aluminum foil. Put back in oven and continue to cook for 40 to 45 minutes, until artichoke leaves are easily removed.
Notes
The equipment section above contains affiliate links to products I use and love!
Keywords: best roasted artichokes, how to trim an artichoke, roasting artichokes,
lemon caper aioli
- Prep Time: 10 minutes
- Total Time: 10 minutes
Description
Flavorful and tender artichoke leaves and heart that are dipped in a lemony garlic sauce. Roasted artichokes + lemon caper aioli makes for a mind-blowing side dish.
Ingredients
- 1 cup of mayonnaise
- 1 tablespoon freshly squeezed lemon juice, go ahead and add a little zest too!
- 1 tablespoon capers, drained
- 1 medium clove garlic, grated on a microplane zester – about 1 teaspoon
- 1/2 tsp salt and freshly ground pepper
Instructions
In a food processor, add mayonnaise, lemon juice, capers, grated garlic, salt and pepper. Puree a few pulses until blended. Taste for additional salt or pepper.
Notes
The equipment section above contains affiliate links to products I use and love!
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