Artichokes with Roasted Garlic Aioli

  • serves 4

Homemade aioli with tender artichokes for dipping - a great party hors d'oeuvre!

51 Ratings
Directions for: Artichokes with Roasted Garlic Aioli


1 egg yolk

1 tsp white wine vinegar

1 tsp Dijon mustard

1 cup grape seed oil

1 heads garlic, roasted*

1 pinch Salt and pepper

Lemon juice to taste

12 baby artichokes (poivrade variety, which are the tiny ones)

1 to 2 lemons

2 to 3 tablespoons olive oil


1. Make the aioli: Beat the yolk with the vinegar and mustard. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season with salt, pepper, and lemon juice, to taste.

2. Prepare the artichokes: Trim the artichokes, rubbing with lemon as you go, until you are down to the core with a bit of stem attached. Halve. While you’re trimming, bring a pot of water to the boil. Squeeze the juice of a lemon into it and salt it. Drop in the artichokes and cook until tender, about 10 minutes, depending on the size. Drain, and pat dry. Heat the olive oil in a skillet and brown the artichokes on all sides. Transfer to paper towel to drain. Serve with the aioli.

3. *To roast a head of garlic, wrap in foil and bake for an hour at 350°F/180°C.

See more: Dinner, Side, Vegetables, French, Appetizer, Party Favourites

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