Roasted Artichokes With Creamy Garlic Dipping Sauce

Fresh artichokes are easier to cook than you think. These roasted artichokes are proof of that.

Southern Living Roasted Artichokes with Creamy Garlic Dipping Sauce

Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Mary Clayton Carl Jones

Active Time:
25 mins
Total Time:
1 hrs 10 mins

This roasted artichokes recipe is the definition of simple and delicious. Although cleaning and cooking artichokes can seem intimidating, tender and slightly tart fresh artichokes are easier to cook than you think. Just don’t skip rubbing lemon on the cut side, as this is what keeps the artichokes from turning brown.

Our method for roasted artichokes cooks the vegetable cut side down, so that the hearts get extra tender, while the garlic roasted alongside gets used to make a savory sauce to dip the leaves into. This sauce, a delicious combination of roasted garlic, mayo, and Dijon, can also double as a sandwich spread or be spooned over crab cakes .

This dish is the perfect appetizer for Easter gatherings or any springtime parties, but you can also use these roasted artichokes as a replacement for jarred varieties in other recipes, like our Cheesy Artichoke Dip With Spring Crudités .


  • 2 lemons , divided

  • 6 small (8 to 10 oz. each) fresh artichokes

  • 6 Tbsp. extra-virgin olive oil

  • 2 garlic heads, halved crosswise

  • 2 ( 5-in. ) rosemary sprigs

  • 1 1/2 tsp. kosher salt , divided

  • 3/4 tsp. black pepper , divided, plus more for garnish

  • 1 cup mayonnaise

  • 1 tsp. Dijon mustard


  1. Preheat oven to 400°F. Cut 1 of the lemons in half crosswise; set 1 lemon half aside. Trim bottom 1/2 inch of artichoke stems and top 1/2 inch of artichoke tops. Remove any small outer leaves around stems. Using a peeler, peel all green skin from stems. Cut 1 artichoke in half lengthwise; using a spoon, scoop out fuzzy center. Rub cut side of artichoke with some of the cut lemon half. Repeat process with remaining artichokes. Place artichokes, cut side up, on a large rimmed baking sheet.

  2. Squeeze reserved lemon half over artichokes. Thinly slice remaining lemon, and place slices on baking sheet with artichokes. Drizzle with oil. Add garlic and rosemary; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Flip artichokes cut side down. Cover tightly with aluminum foil.

  3. Roast in preheated oven until artichokes are tender, 45 to 55 minutes. Squeeze roasted garlic from skins into a small bowl; mash with a fork, and stir in mayonnaise, mustard, and remaining 1/2 teaspoon each salt and pepper. Garnish sauce with additional pepper. Serve artichokes with sauce.

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