A whole roasted artichoke is spring eating at it’s finest. Seasoned with lemon and garlic and served with a creamy gorgonzola cheese dip, this is going to become your go-to party appetizer.
After a not-so-delightfully long February, it is finally March. Hooray! March is great month because of one thing only, daylight savings time.
To me, that means the start of summer. Wahoo!
Warm weather means back to delightful seasonal eating. I mean, winter is fine with it’s citrus and cruciferous vegetables, but I’m more of a bright spring greens, fresh berries, and stone fruit type of gal.
Artichokes are a quintessential spring veggie and when I saw some huge ones at the store the other day, I couldn’t resist.
For the most part, artichokes are like pizza to me, I don’t hate them, I just would never choose to eat them. (yes, people, i’m not a huge pizza fan)
I decided to take this opportunity to teach myself to like artichokes just a little more. When I think of artichokes, I think of my childhood best friend, Katy and her family. Those people love their artichokes, always steaming them, and dipping them in mayo.
Blech. I hate mayo. Maybe that’s why I have an aversion to artichokes.
I read THIS post about stuffing artichokes with garlic and lemon then roasting them. Supposedly they’re good enough to eat without mayo.
I decided to give it a shot. After all, what else can you do with a whole artichoke?
Whole Roasted Artichoke
You know what, I might be a convert. The garlic and lemon gave the artichoke great flavor, and I think this would make an awesome party appetizer for a backyard BBQ.
You can definitely throw a few of these artichoke packets on the grill while you prep your burgers.
I was missing a dip though, so I took a cue from a restaurant we ate at while in Mexico and made a simple gorgonzola cheese dip.
Heavenly! I think we’ll be seeing some more artichokes passing through our kitchen while they’re in season. Does your family like artichokes? How do you prepare them? Leave a comment below and let me know what your favorite artichoke recipe is.
More great artichoke recipes
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
Whole Roasted Artichoke with Gorgonzola Cheese Dip
A whole roasted artichoke is spring eating at it's finest. Seasoned with lemon and garlic and served with a creamy gorgonzola cheese dip, this is going to become your go-to party appetizer.
Ingredients
- 1 large artichoke
- 2 tablespoons olive oil
- juice from one lemon
- 2 cloves garlic peeled
- salt and pepper
Gorgonzola cheese dip
- 6 ounces crumbled gorgonzola cheese
- 2 tablespoons heavy cream
Instructions
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Preheat oven or gill to 425°
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Using a very sharp knife, carefully cut off the top 1/3 of the artichoke as well as the stem.
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Stuff garlic cloves in between the leaves then drizzle with olive oil and lemon juice. Season with salt and pepper.
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Wrap artichoke completely and tightly with a sheet of heavy duty aluminum foil.
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Roast for 60-70 minutes until the artichoke is easily pierced with a knife.
For the gorgonzola cheese dip
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Mash together gorgonzola cheese and heavy cream to create a thick dip.
Recipe Video
Recipe Notes
To enjoy the artichoke, peel off a leaf and dip it in the cheese. Scrape the meat from the leaf with your teeth.
THIS POST WAS UPDATED IN 2019
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mom says
March 1, 2012 at 11:13 amTry squirting on some hot sauce before you steam them, or dip them in it before you eat – should definitely make them spicey! I have started putting hot sauce into or on everything I find bland!
Jen says
March 1, 2012 at 12:11 pmI dip boiled artichokes in peppered olive oil. Jeff dips his in butter.
Angela @ Mind Over Batter says
March 1, 2012 at 4:35 pmWHAT – You’re not a fan of pizza?! Pizza is everything that is good in the world! I won’t hold it against you, though… Gosh, I have no artichoke suggestions for you… I turn my artichokes into dip. Roasting them with garlic just has to be the bees knees, though. YUM…
betsy says
March 1, 2012 at 11:37 pmI definitely think a dip in my future. Do you ever use whole artichokes for dips? Or just canned ones? I know on the pizza stuff. I’m a total weirdo
lisa says
March 2, 2012 at 10:27 amYou can use whole chokes for dip. Get the small ones, trim, steam/saute, then chop ’em up into your dip.
Jessica says
March 1, 2012 at 10:46 pmTry dipping them into Balsamic Vinaigrette!! YUM!
Chelsea says
May 15, 2012 at 1:51 amTry mixing your balsamic vinaigrette with mayonnaise! about half and half makes the perfect dip for traditionally cooked artichokes! mmm mm mm!
Kathleen says
March 1, 2012 at 11:05 pmYour photos are absolutely beautiful. Keep em coming!
mjskit says
March 1, 2012 at 11:57 pmThe husband and I can make a meal from a couple – each – of artichokes! I’m with you that the best way to cook them is to steam them and then I make a couple of different sauces. So good!!! Thanks for stopping by my side. I’ll be back!
Alisa says
March 2, 2012 at 12:52 amDip them in Sriracha with Greek Yogurt!
kendra says
March 6, 2012 at 8:55 pmMmmm! I Love artichoke!!
Laura @ Family Spice says
March 10, 2012 at 7:14 pmI’ve grilled artichokes and I’ve steamed artichokes, but I’ve never roasted them before! I must try this! Thanks for checking out my site. Hope you visit it again, as I’ve given it a BIG makeover and launched it right after you left a comment on the old layout. Have a great weekend!
K.Mo says
March 14, 2012 at 8:15 pmI love to make a homemade hollandaise sauce a la Julia Child to dip my steamed artichokes in – YUM. Can’t wait to try roasting, this recipe seems simple and delicious.
Katie says
March 19, 2012 at 6:08 pmif you like wasabi mix some prepared wasabi & a little greek yogurt together
betsy says
March 19, 2012 at 9:38 pmGREAT idea! Thank you!
Thuy says
May 13, 2012 at 5:10 pmWe always dip them in melted butter and parmesan! Other good dips include pesto/Greek yogurt and lemon juice/olive oil and red pepper flakes—
P.s. thanks for the tip on using heavy duty foil, mine took forever in the cheaply stuff!
Teresa says
May 21, 2012 at 4:22 pmI mix a little mayo and pesto for my dipping sauce. Melted butter with a little lemon juice is also yummy.
I boil and roast mine depending on how I feel. When I roast – I stuff with bread crumbs.
Amanda says
May 29, 2012 at 6:21 pmYou might try hollandaise sauce, I use to eat them like that. Also garlic butter and lemon butter. I also like them with the mayo (I know you are not a fan of that).
Matt says
May 30, 2012 at 2:35 pmdipping them in a mix of butter, lemon juice and garlic. Sooo good!
Jackie says
June 11, 2012 at 3:07 pmI love dipping them in red wine vinaigrette! Of course, I use red wine vinaigrette for just about anything… like on cold pasta and tomatoes, for dipping carrots and cucumbers, etc.
Patricia Galea says
June 28, 2012 at 10:41 pmHOLA !!! LAS RECETAS SE VEN MUY BUENAS PERO PODRIAN HACERLO CON TRADUCCION EN ESPAÑOL? VOY A TRATAR DE INTERPRETAR LAS RECETAS MUCHAS GRACIAS PATTY
betsy says
June 29, 2012 at 9:20 amGracias por leer. Voy a tratar de trabajar en traducciones al español para el futuro
Beth @ Aunt B's Kitchen says
July 20, 2012 at 2:52 pmThanks for this helpful post. I shared it on my Facebook page this morning.
rebecca says
November 9, 2012 at 1:09 pmI don’t like mayo either so i dip my steamed artichoke in butter, salted of course
Judy says
June 10, 2013 at 8:16 pmGoing to try roasting them tonight. I dip mine in a mix of sour cream, lemon juice and garlic. Sometimes add a bit of Italian Herb mix.
betsy says
June 11, 2013 at 12:43 amYum! Sour cream sounds pretty good to me. Enjoy!
Jessie says
January 12, 2014 at 12:10 amDip it in plain Greek yogurt and Tony’s seasoning! My go to dip for everything!!
Lucy says
January 23, 2014 at 10:45 pmI could absolutely be wrong, and you can ignore this if you want, but from the look of the teeth marks on that bottom picture, you might be scraping the flesh off in the wrong direction. I know, it’s a completely weird and arbitrary thing to notice, but the good part is toward the root of the petal, not the tip. You might like artichokes more if you scrape in the opposite direction. I like dipping mine in flavored aioli and butter as opposed to plain mayo. Sure aioli starts as mayo but with garlic or some peppers it’s something else.
Cindy Bussman says
May 2, 2019 at 4:08 pmLove my mayo, lemon, and pepper sauce, but I will definitely give this a try.