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Charred Artichokes with Lemon Oil Dip

Charred Artichokes with Lemon Oil Dip

This citrus dressing marries particularly well with roasted artichokes. They are usually boiled, but dry-heat cooking also works well.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Appetizers, Starters
Cuisine Mediterranean
Servings 4


  • 1 tbsp (15 ml) lemon juice or white wine vinegar
  • 2 globe artichokes, trimmed
  • 12 garlic cloves, unpeeled
  • 6 tbsp (90 ml) olive oil
  • 1 lemon
  • Sea salt
  • Sprigs of flat leaf parsley to garnish


  • #To Cook the Artichokes# Preheat the oven to 400°F (200°C/Gas 6).
  • Add the lemon juice or vinegar to a bowl of cold water.
  • Cut each artichoke into wedges. Pull the hairy choke out from the center, then drop them into the acidulated water until needed.
  • Drain the artichoke wedges and place in a roasting tin with the garlic.
  • Add half the oil and toss well to coat.
  • Sprinkle with salt and roast for 40 minutes, stirring once or twice, until the artichoke wedges are tender and a little charred.
  • #To Make the Dip# Using a small, sharp knife, thinly pare away two strips of rind from the lemon.
  • Lay the strips on a board and carefully scrape away any remaining pith.
  • Place the rind in a small pan with water to cover. Bring to the boil, then simmer for 5 minutes.
  • Drain the rind, refresh it in cold water, then chop it roughly. Set aside.
  • Arrange the cooked artichokes on a serving plate and set aside to cool for 5 minutes.
  • Using the back of a fork, gently flatten the garlic cloves so that the flesh squeezes out of the skins.
  • Transfer the garlic flesh to a bowl, mash to a puree, then add the lemon rind.
  • Squeeze the juice from the lemon and, using the fork, whisk it into the garlic mixture, together with the remaining oil.
  • Serve the artichokes warm with the lemon dip. Garnish with a few sprigs of flat leaf parsley.
    Charred Artichokes with Lemon Oil Dip
    Charred Artichokes with Lemon Oil Dip
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