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You are here: Home / Recipes / Diet / Vegan / Roasted Artichokes with Curried Aioli

Roasted Artichokes with Curried Aioli

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Need a quicker way to handle fresh artichokes? I’ll show you how to roast artichokes using my favorite, easy way to prepare Roasted Artichokes with Curried Aioli. vegan + gluten free

Roasted Artichokes with Curried Aioli | Vegan + GF | Vanilla And Bean

As a long-time admirer of artichokes, I was slow to learn how to cook fresh artichokes. I thought they were too much trouble, not worth the effort. I mean, why deal with them if I can go to the store and get a can, a jar or a frozen bag of hearts. Although they have their advantages, have you seen the ingredients in the jarred, preserved variety?

I no longer buy them.

And after seeing the conventional monoculture artichoke crops in California on our trip last Fall, I knew I had to do a better job of supporting organic artichoke agriculture.

Roasted Artichokes with Curried Aioli | Vegan + GF | Vanilla And Bean

California artichoke peak season is from March – May with a smaller crop producing in October. Our local artichokes make a nice showing at the farmers market in the Fall, but I could hardly contain myself when I saw these organic beauties the grocery store.

A few years ago, I tried my first Roasted Artichoke with Curried Aioli at a favorite farm-to-table restaurant, Adrift, in Anacortes. I’ve written before about this inspired restaurant and their Caesar salad here. The bar faces the kitchen, our most favorite place to sit, where chefs work their magic.

They prepare their fresh artichokes on a griddle, cut in half, cut side up, then flipped, cut side down, with a bit of water added and lidded for a steaming effect. Served with curried aioli, it’s sublime.

They don’t trim the prickly leaves either. One less thing. 

Roasted Artichokes with Curried Aioli | Vegan + GF | Vanilla And Bean Roasted Artichokes with Curried Aioli | Vegan + GF | Vanilla And Bean

From the moment I was able to find organic fresh artichokes, I got to work learning how to cook them. I left the prickly tips on and found trimming and slicing the end of the artichoke off was a step I could skip too because the leaves soften during the cooking process.

Just be careful when preparing them for the oven and don’t prick yourself.

I tried several ways to prepare artichokes, as there’re many. First I tried stovetop: roasting in a skillet and steaming. Then I tried oven-roasting: on a sheet-pan, then a skillet. I found skillet-roasting in the oven to be my favorite method. The skillet yields a bit of a smoky flavor and a nice char to the edges of the leaves.

I also found the choke, the center purply-prickly-hairy part, is much easier to remove after the artichoke is cooked. With a bit of nudging, it slips right out, as opposed to trying to remove it before roasting. I’ve tried it and it’s a pain. I often cut way more than needed, wasting too much of the good stuff.

Once the choke is removed, the artichoke is ready to serve with a squeeze of lemon and a quick aioli for dipping.

Roasted Artichokes with Curried Aioli is slow food at its finest. Each leaf is picked, lightly dipped, then eaten by scraping the fleshy goodness off the bottom end of the leaf with your teeth. Once all the leaves have been picked over, the heart is ready to be enjoyed. It’s at the base of the artichoke. The journey getting there, to that tender heart, pays off.

A leisurely glass of wine and in good company makes the experience even better.

Roasted Artichokes with Curried Aioli | Vegan + GF | Vanilla And Bean

How to Roast Artichokes:

  • Preheat oven and cast iron skillet at 425F
  • Remove the leaves at the base of the artichoke then use a serrated knife to trim them stem to about 1″. I don’t trim the prickly parts. I don’t find it necessary. 
  • Use a serrated knife to cut the artichoke in half, from stem to tip and generously sprinkle the inside of the artichoke with lemon. The choke can be easily removed after roasting. 
  • Roast the artichokes on the hot skillet, flesh side up and sprinkled with a bit of salt for 20 minutes then flip the artichokes over, add a bit of water and lid the skillet. Roast the artichokes for another 25 minutes or more (depending on the size of the artichoke). 
  • Remove from oven and when cool enough to handle, remove the choke. It releases with ease. 

Now the artichoke is ready to enjoy! 

Roasted Artichokes with Curried Aioli | Vegan + GF | Vanilla And Bean

There’s a debate regarding cooking acidic foods in a cast iron pan out of concern for the pan imparting a metallic flavor to the food and/or damaging the finish. I’ve not experienced either. But if you’re concerned, an enameled skillet or dutch oven would work here as well.

Oh, be sure to discard the leaves in the compost or trash. The disposal won’t work – I’ve been down that road and it wasn’t pretty.

Roasted Artichokes with Curried Aioli | Vegan + GF | Vanilla And Bean

Guys, Earth Day is April 22. Follow along with #EarthMonth for tips and inspiration about how we can be better stewards of our planet. Every little bit matters. This short, four-minute video is one example why.

Roasted Artichokes with Curried Aioli | Vegan + GF | Vanilla And Bean
Print Recipe

Roasted Artichokes with Curried Aioli

Prep Time:10 minutes
Cook Time:55 minutes
Total Time:1 hour 5 minutes
Servings:3 -4 Servings
Calories:196kcal
Author:Traci York | Vanilla And Bean
A simple way to prepare fresh artichokes. Roasted Artichokes with Curried Aioli is slow food at its finest. Enjoy one leaf at a time dipped in a sublime aioli. Work your way to the heart for the triumphant ending to this fabulous vegetable. Look for artichokes with unopened leaves and gives a slight squeak when squeezed. vegan + gluten free

Ingredients

For the Artichokes:

  • 2 Large Whole Artichokes
  • 1 1/2 Tbs Extra Virgin Olive Oil
  • 2 Lemons
  • 1 tsp Sea Salt
  • Fresh Ground Pepper

For the Quick Aioli:

  • 3 Tbs Vegan Mayonnaise like Just Mayo
  • 1 Clove Large of Garlic minced
  • 1/2 tsp Curry Powder or Hot Madras Curry Powder
  • 1/8 tsp Sea Salt
  • 1 1/2 tsp Lemon Juice

Instructions

For the Artichokes:

  • Place a well seasoned cast iron skillet on the center rack and turn oven on to preheat at 425F (218C). If your skillet is not well seasoned, use a dutch oven or oven proof skillet that has a lid (see notes). Meanwhile, wash the outside of the artichoke, gently nudging the leaves open a bit to wash out any loose dirt. Pat dry.
  • Remove leaves at the base of the stem until a bit of white is showing at the base of the artichoke. Use a vegetable peeler to peel off the tough outer layer of the stem, starting at the base to about 1" down the stem. Cut the stem with a serrated knife to about 1". Rub with a lemon to prevent oxidation. If the leaves are particularly prickly, trim the tips of the leaves, but I find, most of the time, this is an unnecessary step. So forge ahead without if you wish. Use a serrated knife to slice the artichoke in 1/2, from stem to tip. Take 1/2 a lemon and squeeze, generously, lemon juice all over the exposed areas of the artichoke. Using a pastry brush, bush olive oil all over the artichokes, both on the exposed inside and outside, getting into the cracks and crevices.
  • Carefully remove the skillet from the oven and place the artichokes cut side up on the skillet. Sprinkle with sea salt. Place a few slices of lemon in the pan and place the pan back in the oven to roast. Set a timer for 20 minutes.
  • After 20 minutes of roasting, pull the pan from the oven. Using a pair of tongs, turn the artichokes over, face down and pour 3 Tbs of water into the pan. It will steam and sputter, so be careful here. Quickly cover the pan with a lid and place the pan back in the oven for 25 minutes. Test to see if artichokes are done by forking the base of the choke for tenderness. If needed, give the artichokes 5-10 more minutes, covered, adding a few more Tbs of water for steam. The time can vary depending on the size of the artichoke.
  • Remove from the oven and allow to cool enough to handle. Remove the choke (the fuzzy purple part) of the artichoke using a spoon. Scoop from the bottom of the choke and out, removing the purple leaves and the fuzzy hairy parts. Be sure not to scrape the bottom of the artichoke, because this is the sublime part, the heart, to enjoy after the leaves have been picked through.
  • Sprinkle again with a bit of salt, and fresh ground pepper. Serve with wedges of lemon warm or at room temperature.

For the Quick Aioli:

  • In a small bowl combine the mayo, garlic, curry powder, sea salt and lemon juice. Whisk together until smooth. Store for up to one week in the refrigerator until ready to use.

Notes

1. There are conflicting reports on whether to use cast iron for cooking when acidic ingredients are involved (citrus, tomatoes, ect.) for concern of damaging the finish or imparting a metallic taste to the food. I've not had an issue with either, although I checked with Lodge for my skillet and they advised using only a well seasoned skillet when cooking with acidic ingredients. If in doubt, use a dutch oven or oven proof enameled skillet.
2. Do not put the discarded artichoke leaves down the disposal. Preferably, compost them or put them in the trash.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 196kcal | Carbohydrates: 12g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 954mg | Potassium: 111mg | Fiber: 2g | Sugar: 2g | Vitamin C: 39mg | Calcium: 19mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

Roasted Artichokes with Curried Aioli | Vegan + GF | Vanilla And Bean

 Vegan + GF | Vanilla And Bean

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  1. Avatar for Sarah @ Snixy KitchenSarah @ Snixy Kitchen

    April 22, 2016 at 12:48 am

    You know how I feel about artichoke + aioli (hello, fellow kitty lover!). These look like they’re cooked to perfection! (Also – come back to Cali again!!)

    Reply
    • Avatar for TraciTraci

      April 25, 2016 at 11:19 am

      Your fur babies.. awwhhh yes. I still have that image in my mind with your husband carrying them in the baby sling! I LOL – and then those two in your Christmas tree! :D They are little fur treasures!

      Reply
  2. Avatar for EmilyEmily

    April 21, 2016 at 10:26 am

    I’m in such a habit of snipping off those prickly points that’s it’s never even occurred to me that it’s unnecessary! Thanks for the tip. It looks so much pretty as is anyhow. I’ve only tried steaming before so I’m super motivated to try skillet-roasted. I bet it’s so much better- yours look totally fabulous.

    Reply
    • Avatar for TraciTraci

      April 25, 2016 at 10:58 am

      I know, right? One day I just wondered if it was worth the extra effort… so I let it go. I hope you enjoy roasting up those artichokes, Emily! :D

      Reply
  3. Avatar for KateKate

    April 19, 2016 at 3:23 pm

    Yum! I have a few artichokes bouncing around in the fridge right now. I think I’ll make this for dinner tonight!

    Reply
    • Avatar for TraciTraci

      April 20, 2016 at 4:48 am

      Woot Woot! I hope you enjoyed it Kate! :D

      Reply
  4. Avatar for Sarah @ Making Thyme for HealthSarah @ Making Thyme for Health

    April 12, 2016 at 4:36 pm

    My husband would go crazy for these! He is an artichoke FIEND.. That’s one thing I usually let him prepare because he loves to make them but I don’t think he’s ever tried skillet-roasting them. That smoky flavor sounds amazing! I’ll definitely pass this along to him. Thanks for sharing, Traci! <3

    Reply
    • Avatar for TraciTraci

      April 14, 2016 at 8:51 am

      Hehe! That’s too sweet that he is an artichoke FIEND! LOL Since he is quite the connoisseur, I hope he’ll enjoy this method of preparing them! :D

      Reply
  5. Avatar for Asha ShivakumarAsha Shivakumar

    April 9, 2016 at 2:45 pm

    5 stars
    Traci, what a lovely detailed post. We love artichoke and I remember the first time I made them, it was such a daunting task. I wish I had someone give me tips exactly like you do here. It is a bit of work, so so worth it. Love your curried aioli , so so yum. I’ve tried both ways of cleaning the choke and I agree, cleaning them after cooking is so so much more easier.
    Love pictures sweetheart. Pinned for sure.
    xoxo

    Reply
  6. Avatar for Kelly @ Inspired EdiblesKelly @ Inspired Edibles

    April 8, 2016 at 1:01 pm

    How gorgeous in every way! The colour on your roasted artichoke is positively seductive Traci and that aioli… yes, the individual dip of each leaf, a meditation in itself :p so much pleasure. Thank you for breaking down your experience and methods. I can’t wait to hit our local market this weekend. So much beauty all around us.

    Reply
  7. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    April 8, 2016 at 9:52 am

    Wow Traci, these look delicious and that curried aioli sounds right up my alley! I haven’t made artichokes in quite a while, so I’m putting this recipe on my list! Have a great weekend!

    Reply
    • Avatar for TraciTraci

      April 8, 2016 at 1:04 pm

      Hooray! Hope you two enjoy your artichoke over wine and good conversation! xo

      Reply
  8. Avatar for Tessa | Salted PlainsTessa | Salted Plains

    April 8, 2016 at 9:15 am

    I am totally into this method. One of my roommates in college used to steam artichokes all the time and then dip them in red wine vinegar – I never really got into that. Haha. But, I do love artichokes and this way sounds so, so tasty!! Hello, curried aioli!

    Reply
    • Avatar for TraciTraci

      April 8, 2016 at 12:53 pm

      Red Wine Vinegar? I’ve not tried it… I’ll stick with the aioli… and that garlic! HELLO!

      Reply
  9. Avatar for Krys | Hungry RantsKrys | Hungry Rants

    April 8, 2016 at 7:46 am

    I have to admit – I don’t cook with artichokes very often although I love the taste of them. I’m so curious about pairing roasted artichokes with a curried aioli! Sounds amazing…thanks for sharing such an interesting and delicious recipe!

    Reply
    • Avatar for TraciTraci

      April 8, 2016 at 12:42 pm

      Me too, Krys… it’s because fresh artichokes have such a short season. But the effort is worth the enjoyment! :D

      Reply
  10. Avatar for Rakhee@boxofspice[email protected]

    April 8, 2016 at 6:28 am

    Love this post Traci! I too was daunted by the prospect of preparing and cooking artichokes. It requires a little work but it is such a satisfying process. I love the idea of the curried aioli. And what a lovely tip to remove the choke after cooking, I didn’t know that!
    Pinned my friend! <3

    Reply
    • Avatar for TraciTraci

      April 8, 2016 at 12:17 pm

      THank you Rakhee! You nailed it… satisfying. It is.. and then eating it too. The whole process! Bring on the wine with it! And throw out that choke! Thank you for pinning sweets! :D

      Reply
  11. Avatar for MB @ Bourbon and Brown SugarMB @ Bourbon and Brown Sugar

    April 8, 2016 at 3:33 am

    Wonderful post… I’m not nearly as intimidated to try to prepare artichokes now! My parents steamed them and served them with melted butter when I was a child… I love the curried aioli!

    Reply
    • Avatar for TraciTraci

      April 8, 2016 at 5:24 am

      Hooray, MB! I hope you find one soon and whip it into shape! Another reader mentioned butter.. and I can only imagine the deliciousness!

      Reply
  12. Avatar for Claudia | The Brick KitchenClaudia | The Brick Kitchen

    April 7, 2016 at 10:40 pm

    Artichokes are such a fascinating vegetable! I’ve actually never cooked with them – I think just never knowing quite what to do with the knobbly green things sitting in the supermarket aisle or farmers market. I might just have to give them a chance now though – they look amazing all slow roasted. x

    Reply
    • Avatar for TraciTraci

      April 8, 2016 at 5:23 am

      I hear you, Claudia! I was intimidated for the longest time.. but I decided, no more! I just went for it! Any which way you prepare them.. they’re quite a special veggie! :D

      Reply
  13. Avatar for Thalia @ butter and briocheThalia @ butter and brioche

    April 7, 2016 at 2:11 pm

    I’ve actually never cooked with artichokes before, sure I use them pickled in salads but never made them myself! Definitely inspired to make this recipe Traci – love how healthy and delicious it is.

    Reply
    • Avatar for TraciTraci

      April 8, 2016 at 5:15 am

      It’s time to find an artichoke, Thalia, and roast it up! :D You’re going to love this!

      Reply
  14. Avatar for MedhaMedha

    April 7, 2016 at 12:29 pm

    I have NEVER made artichokes- only occasionally had them on pizza. And when I have had them, I’ve loved them, so I clearly need to be making them more often- especially roasted like this. So pretty! :) I also love your thoughts on sustainability and organic eating- I’ve been thinking a lot about waste and sustainability myself when it comes to food!

    Reply
    • Avatar for TraciTraci

      April 8, 2016 at 5:14 am

      You’d love these Medha! Really, they’re easy once you get the hang of it. Artichokes on pizza is so fabulous! Happy to hear your thinking about sustainability.. such an important issue. :D

      Reply
  15. Avatar for Kevin | KeviniscookingKevin | Keviniscooking

    April 7, 2016 at 10:53 am

    Never been a fan of the artichoke myself. On occasion I have the marinated hearts and in dips and salads, but Dave is the true artichoke lover in this house. Steamed, cooked/cold, pan seared or roasted, he loves ’em. I think I might have to make this for him. Love the curry aioli sauce. I could use that on so many things. Thanks Traci!

    Reply
    • Avatar for TraciTraci

      April 8, 2016 at 5:13 am

      Oh Kevin, then Dave would love this! Especially that curried aioli. We had it on sandwiches too and it was over the top! :D

      Reply
  16. Avatar for geraldine | Green Valley Kitchengeraldine | Green Valley Kitchen

    April 7, 2016 at 10:46 am

    5 stars
    I remember the first time I had artichokes with aioli at a restaurant and it was divine. I think the artichoke was steamed rather than roasted but I bet roasting gives the artichoke another flavor dimension. My friends mother always made artichokes stuffed with bread crumbs and herbs (between the leaves) and roasted in the oven – so good. I’m looking forward to trying this, Traci – because this is the way I love to eat – simply prepared vegetables that let their unique flavor shine through (and the curried aioli doesn’t hurt either!)

    Reply
    • Avatar for TraciTraci

      April 8, 2016 at 5:00 am

      Steamed is great too… I’m just partial to those toasty, smoky edges. I’ve made these stuffed with a gremolata before and I love it too.. but just found the unfussyness of roasting to be a quicker way to enjoy them. Although.. I’ll take a stuffed artichoke any day! You’re going to love these Geraldine! :D

      Reply
  17. Avatar for StephanieStephanie

    April 7, 2016 at 10:44 am

    5 stars
    Yum! This is hands down my favorite way to eat artichokes! I use to get them at the Enterprise Fish Co. in Santa Monica all the time but they didn’t have a curried aioli. I would love to try this! And yes to organic! It’s the only way to go and way more flavorful!

    Reply
    • Avatar for TraciTraci

      April 8, 2016 at 4:57 am

      Me too Stephanie! Worth the effort for sure. You’ll love that curried aioli! :D

      Reply
  18. Avatar for miramira

    April 7, 2016 at 10:00 am

    I like artichokes, but never cook them! So glad you posted this Traci! Love the flavors, can’t wait to try it! Love the aioli, perfect for roasted veggies!

    Reply
    • Avatar for TraciTraci

      April 7, 2016 at 10:21 am

      You’re going to love this, Mira! xo

      Reply
  19. Avatar for Cheyanne @ No Spoon NecessaryCheyanne @ No Spoon Necessary

    April 7, 2016 at 9:35 am

    5 stars
    Fresh artichokes are SO beautiful (<- at least I think they are) and they taste fabulous when roasted, but I've never tried skillet roasting them, Traci! GENIUS!!! I absolutely NEED to try this immediately! That curried aioli sounds like the perfect creamy dip to accompany such a delicious vegetable! I could eat just this for dinner! Cheers, friend!

    Reply
    • Avatar for TraciTraci

      April 7, 2016 at 10:21 am

      And dinner it was, with a glass of wine! I think they’re beautiful too, Chey. That dip… I HEAR you! So good! xo

      Reply
  20. Avatar for ShumailaShumaila

    April 7, 2016 at 9:17 am

    I have been the jar kind of person. even though I have always wanted to cook with fresh artichoke my first time was such a disaster that I kind of find it intimidating, mostly because of that fuzzy interior. I have been motivated by your post to try it your way- that curried aioli does sound great. Thanks for sharing Traci.

    Reply
    • Avatar for TraciTraci

      April 7, 2016 at 10:20 am

      I hear you Shumaila! And I’ve been there.. even ate the choke once.. don’t do that! But finally decided it was time I properly learned how to handle them. I hope you enjoy the recipe! :D

      Reply
  21. Avatar for RichardRichard

    April 7, 2016 at 9:00 am

    Is there any other spice I can use instead of Curry?

    Reply
    • Avatar for TraciTraci

      April 7, 2016 at 10:17 am

      Hello Richard! Whatever you like… how about smoky paprika, cumin, chili powder.. some dry mustard or nothing at all. The aioli is fabulous without added seasoning! Whatever suits your taste.. try it out! :D

      Reply
  22. Avatar for Blue JadeBlue Jade

    April 7, 2016 at 7:32 am

    4 stars
    Thanks for experimenting with artichokes and posting your recipe. I am going to try this out as I have not had lots of success with my standard way of boiling them.

    Reply
    • Avatar for TraciTraci

      April 7, 2016 at 10:19 am

      I’ve tried steaming them and like it enough.. but roasting in a skillet really did it for me. I hope you enjoy it! :D

      Reply
  23. Avatar for Michelle (Supper With Michelle)Michelle (Supper With Michelle)

    April 7, 2016 at 5:20 am

    Such a lovely post Traci! And that Aioli sounds divine!!

    Reply
    • Avatar for TraciTraci

      April 7, 2016 at 10:18 am

      Heeey Michelle! Thank you my dear.. you’d love this! xo

      Reply

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viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
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IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Analytics

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
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GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location
Performance

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

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YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos