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.
- 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
Preheat oven or gill to 425°
Using a very sharp knife, carefully cut off the top 1/3 of the artichoke as well as the stem.
Stuff garlic cloves in between the leaves then drizzle with olive oil and lemon juice. Season with salt and pepper.
Wrap artichoke completely and tightly with a sheet of heavy duty aluminum foil.
Roast for 60-70 minutes until the artichoke is easily pierced with a knife.
For the gorgonzola cheese dip
Mash together gorgonzola cheese and heavy cream to create a thick dip.
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