Roasted Lemon Pepper Artichokes
/I love lemon and pepper together, and for this recipe I’m using Kinder’s Lemon Pepper Seasoning — one of my favorite brands for reliably delicious blends. Roasted until the edges turn golden and served with a simple lemon‑chive aioli, these artichokes make an effortless appetizer or a standout side for just about any main.
INGREDIENTS HIGHLIGHTS
THE ARTICHOKES
Fresh artichokes (2 large): Meaty, tender, and perfect for roasting — they’re the star of this dish.
Olive oil (2 teaspoons): Helps the leaves crisp and carries all that lemon‑pepper goodness into every nook.
Kinder’s Lemon Pepper Seasoning (2 tablespoons): My go‑to for bright citrus flavor and balanced warmth. Kinder’s reliably delivers consistent, delicious seasoning every single time.
THE GARLIC-CHIVE AIOLI
Mayonnaise (¼ cup): The creamy base that ties everything together.
Garlic (2 cloves, crushed): Adds a bold, savory punch that plays beautifully with the lemon pepper.
Fresh chives (½ teaspoon, minced): A pop of color and a mild oniony freshness that keeps the aioli light and vibrant.
PREP THE ARTICHOKES
First, preheat the oven to 425°F. Next, prepare the artichokes:
Trim the stem to about ½ inch.
Slice 1 to 1 1/2 inches off the top.
Peel away the tough outer leaves.
Use kitchen shears to snip off the pointy ends of the remaining leaves.
Now, keep a lemon wedge nearby and quickly rub the cut surfaces as you go to keep the artichokes from browning.
Cut each artichoke in half lengthwise and rub the entire cut surface with lemon.
Using a paring knife, remove the fuzzy choke from the heart. Pull or trim out the inner purple‑tinted leaves. Rub the freshly cut areas with more lemon juice.
SEASON AND ROAST
Drizzle each half artichoke with olive oil, letting some run between the leaves by holding the artichoke top up. Season the cut side generously with Kinder's Lemon Pepper Seasoning. Lift the artichoke again and let a little seasoning fall into the cracks.
Wrap the artichokes independently in aluminum foil and place cut side up on a baking sheet. Roast for 40 minutes or until tender, times will vary depending on the size of the artichokes.
Optional: If you like your artichokes with a bit of a 'char,' roast them without the foil for the last 10 minutes to achieve a beautiful crispy browning.
Squeeze a little fresh lemon over the hot artichokes and add a final pinch of flaky salt.
Roasted Lemon Pepper Artichokes
Ingredients
Instructions
- Heat the oven to 425°F.
- Prep the artichokes. Trim the stem to about ½ inch. Slice off the top off 1 to 1½ inches. Peel away the small, tough outer, lower leaves. Use kitchen shears to snip off the pointy ends of the remaining leaves.
- Keep a lemon wedge nearby and rub the cut surfaces as you go to keep them from browning. Cut each artichoke in half lengthwise and rub the entire cut surface with lemon.
- With a paring knife, remove the fuzzy choke from the heart. Pull or trim out the inner purple‑tinted leaves. Rub the freshly cut areas with more lemon juice.
- Drizzle each half with olive oil, letting some run between the leaves by holding the artichoke top up.
- Season the cut side generously with Kinder's Lemon Pepper Seasoning. Lift the artichoke again and let a little seasoning fall into the cracks.
- Wrap the artichokes independently in aluminum foil and place cut side up on a baking sheet. Roast for 40 minutes or until tender, times will vary depending on the size of the artichokes.
- Squeeze a little fresh lemon over the hot artichokes and add a final pinch of flaky salt.
- Serve with simple garlic-chive aioli: 1/4 cup mayonnaise, 2 large crushed garlic cloves, 1/2 teaspoon fresh chives mixed together.