Go Back Email Link
+ servings
roasted artichoke halve with garlic parmesan sauce
Print Recipe
4.86 from 7 votes

Roasted Artichoke Halves

This roasted artichoke recipe gives you perfectly crispy outer petals and tender, full-flavored hearts. Pan roasted in your oven, these artichokes make an excellent appetizer!
Prep Time5 minutes
Cook Time40 minutes
Servings: 8 servings
Author: Sara Ayesh

Ingredients

  • 4 artichokes
  • 2 small yukon gold potatoes
  • 2 tablespoons olive oil
  • 1 clove of garlic
  • juice of 1 lemon
  • 4 teaspoons of salt separated in half
  • 2 teaspoons of pepper
  • 1 cup greek yogurt
  • 2-4 tablespoons of water
  • 4 oz grated parmesan cheese
  • ¼ cup fresh chives
  • ½ a red onion

Instructions

  • Preheat the oven to 400 degrees.
  • Prepare the artichokes by first cutting ¾ of the stem off.
  • Clip the pointy tops of all the leaves with kitchen scissors.
  • Cut the artichoke in half, you will see the choke in the center. Using a spoon, scrape out the spikey textured center because it is inedible.
  • Repeat for the rest of the artichokes.
  • In a large roasting pan or baking dish, add the artichoke halves and diced potatoes.
  • Top with olive oil and 2 teaspoons of salt and 1 teaspoon of pepper.
  • Place in the oven for 10 minutes uncovered. Then cover with foil and cook for 20-25 more minutes.
  • While those are roasting, prepare the sauce in a food processor.
  • Place the chives and parmesan in the processor and pulse until finely chopped.
  • Add in the yogurt, water, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and blend well.
  • Place in a bowl and refrigerate.
  • Remove the artichokes and potatoes, top with sliced red onion.
  • To serve, dip the leaves in the sauce and enjoy!