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Roasted artichokes with dipping sauce

Roasted Artichoke & Dipping Sauce

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Ingredients Method

Ingredients
  

Roasted Artichokes
  • 3 large artichokes
  • 5 garlic cloves peeled
  • 1/3 cup olive oil
  • 1 tsp thyme
  • 2 lemons one halved, one thinly sliced
  • salt and pepper
Dipping Sauce
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 garlic clove grated
  • pepper
  • chives for garnish

Method
 

Roasted Artichokes
  1. Preheat oven to 375 degrees.
  2. Cut each artichoke in half lengthwise. Using a small spoon, scoop out the choke (the small furry interior of the heart). Rub the cut ends with half a lemon to keep them from oxidizing.
  3. Into a medium sized baking dish, add artichoke halves, sliced lemon and garlic.
  4. Add oil, thyme, the juice of the lemon halves and salt and pepper to taste.
  5. Toss everything until thoroughly coated, then arrange the artichokes cut side down.
  6. Roast until tender and the petals pull freely away, 50-55 minutes.
Dipping Sauce
  1. In a small bowl mix together the mayo, yogurt, lemon juice, mustard and garlic.
  2. Season with freshly ground black pepper and sprinkle chives on top to garnish.
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