Roasted Artichokes

Roasted Artichokes
Who says artichokes are boring? Paired with a creamy dipping sauce, this appetizer is simple yet captivating. Learn how to roast artichokes and try these Roasted Artichokes. Recipe By Taylor MacDougall

Products used: French Garden Sea Salt, Meyer Lemon Olive Oil


2 Globe Artichokes, trimmed and prepped (see below for prep instructions)
2 Lemons, halved (for prep)
4 Tbsp SOOC Meyer Lemon Olive Oil
½ tsp SOOC French Garden Sea Salt
½ tsp Black Pepper
1 Tbsp Sour Cream
1 Tbsp Mayonnaise
½ tsp Dijon Mustard
¼ tsp Garlic, minced


To Prep Artichokes: With a sharp knife, carefully cut off the top ¼ of each artichoke, rubbing the opening with half a lemon. Artichokes brown quickly, but the acidity of the lemon will help keep the green color. Keep applying fresh lemon juice to the artichoke when preparing. Pick off any loose petals towards the stem of the artichoke. With a peeler, peel the stem to remove its extra rough outer layer. Slice each artichoke in half. Keep applying fresh lemon juice to the cut sides of the artichoke to prevent browning. (Ignore this part if using baby artichokes) In larger artichokes, it’s very important to remove the ‘choke’ -- it is dangerous if consumed! In the middle of the artichoke, look for the fuzzy center which must be removed. Using a spoon, scoop out the choke and discard. Finally, with a pair of kitchen shears, trim off the pointy tips of the outer petals, they are hard and too tough to eat.

Preheat oven to 400℉. Rub the artichokes all over with the Meyer Lemon Olive Oil, and seasoning with the French Garden Sea Salt and black pepper.

Place the artichokes cut side down on a baking sheet and bake for 30 minutes, or until the petals can be easily picked off. If not, bake for an additional 5 minutes.

To make the dipping sauce: combine the sour cream, mayonnaise, 1 Tbsp of lemon juice, dijon mustard, garlic, and a pinch of French Garden Sea Salt and black pepper.

Serve and eat by picking off the petals and dipping!