Roasted Artichokes with Lemon Vinaigrette

These roasted artichokes are tender on the inside and crispy on the edges, served with a zesty lemon vinaigrette that brings brightness and balance to every bite. A simple yet elegant appetizer or side.

🍴 Ingredients

• 4 large artichokes, trimmed and halved
• 3 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1 lemon, halved
• 2 cloves garlic, smashed

For the Lemon Vinaigrette:

• ¼ cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• Salt and pepper, to taste

🔥 Instructions
Prep the Artichokes:
Preheat oven to 400°F (204°C). Trim the tops and stems of the artichokes, then cut them in half lengthwise. Scoop out the fuzzy choke with a spoon.

Roast Until Golden:
Place the artichokes cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Tuck smashed garlic cloves and lemon halves onto the pan. Roast for 35–40 minutes, until tender and edges are crisp.

Make the Vinaigrette:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.

Serve and Drizzle:
Remove artichokes from the oven. Squeeze the roasted lemon halves over the top and drizzle with lemon vinaigrette before serving.

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📦 Amazon Must-Haves to Help You Create the Best Roasted Artichokes

• 🔪 Artichoke Trimming Knife — Makes prepping artichokes a breeze.
• 🍋 Citrus Juicer — Get every drop of juice from your lemon for the vinaigrette.
• 🥄 Mini Whisk Set — Perfect for quickly blending dressings and vinaigrettes.
• 🧄 Garlic Press — Crush garlic effortlessly for maximum flavor.
• 🧴 Olive Oil Dispenser Bottle — Keep your oil fresh and drizzle with precision.

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💡 Helpful Tip: Artichokes oxidize quickly once cut. Rub them with lemon immediately after trimming to prevent browning before they go in the oven.

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