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Oven-Roasted Artichokes
Oven-Roasted Artichokes
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Artichoke halves roasted in lemon butter, topped with creamy aioli, and broiled to perfection.
Ingredients:
  • 4 artichokes (3 to 4 inches wide)
  • 1 tablespoon olive oil
  • 1 tablespoon butter, melted
  • 1 tablespoon lemon juice
  • 1 cup mayonnaise
  • 0.5 cup freshly grated Romano, Asiago and/or Parmesan cheese blend
  • 2 cloves garlic, minced
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon ground dried chipotle pepper
  • Reynolds Wrap® Aluminum Foil
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C).
  • Prepare artichokes by trimming each stem to under 2 inches, slicing off tips, and removing thorny tips with kitchen shears. Slice artichokes in half lengthwise and use a small knife to remove the "chokes" (white fibrous hairs and inner purple leaves); discard.
  • Prepare 8 squares of aluminum foil. Position 1 artichoke half, cut-side up, in the center of each foil square.
  • Combine olive oil, butter, and lemon juice in a small bowl, then generously drizzle the mixture over each artichoke half, ensuring it seeps between the leaves. Flip the artichokes over.
  • Wrap each artichoke securely in foil by bringing up the foil sides, double-folding the top and ends, and tightly sealing the foil around it. Place the foil-wrapped artichokes on a baking sheet.
  • Roast in the oven until perfectly tender, approximately 40 minutes.
  • Combine roasted artichokes with a delicious blend of mayonnaise, cheese, garlic, pepper, and chipotle powder in a bowl; set aside.
  • Take the artichokes out of the oven, then preheat the broiler.
  • With a sharp knife, delicately open the foil packets to release the steam. Flip the artichokes using tongs. Fill each artichoke half with a dollop of the mayo mixture and spread gently with a spoon.
  • Place the artichokes back in the oven with the foil opened and broil until the topping is golden brown, for about 4 to 5 minutes.

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