We recently started roasting our artichokes in the oven. Learning this cooking technique was a culinary breakthrough after years of only steaming our artichokes. And while it may not seem like a significant change—roasting versus steaming—the result was kitchen alchemy! These oven roasted artichokes were delightfully smoky and had a wonderfully nutty flavor profile. Our dinner guests were swooning!
And did we mention how easy it is to oven roast an artichoke? No recipe is needed if you follow these easy steps:
We serve our artichokes with a variety of dipping sauces. In the past, we’ve used clarified butter, Bearnaise sauce, Hollandaise sauce, etc. The dipping sauce pictured above is a garlic, lemon and tarragon aioli that we make using store purchased mayonnaise mixed with chopped fresh tarragon, a clove of finely minced garlic, the zest of one lemon, a squeeze of lemon juice, a dash of extra virgin olive oil, and a pinch of white pepper. The combo is divine. Give this a try!