Roasted Artichokes with Lemon Curry Mayo

The easy way to cook artichokes: Roast for less mess and perfect doneness.

  • Author: by Serena Ball, RD
  • Yield: 4-8 servings 1x


  • 4 medium artichokes
  • 23 lemons, halved, divided
  • 1/4 cup extra virgin olive oil
  • 48 cloves garlic, sliced

For the sauce:

  • 1/4 cup olive oil mayonnaise
  • 2 tablespoons fresh lemon juice (from 1 lemon above)
  • 1/2 teaspoon curry powder


  1. Wash artichokes. Then, using a sharp knife, cut about 1 to 1 1/2-inch off the top of the artichoke. Trim about 1/2-inch off the stem (don’t trim too much as the stem is an extension of the tasty artichoke heart.)
  2. Spread the leaves out wide to open up the artichoke.
  3. Squeeze a half lemon over and in between the leaves of each artichoke. Drizzle each artichoke with 1 tablespoon olive oil. For each artichoke, slide 1-2 garlic cloves, sliced, in between as many leaves as possible.
  4. Wrap in a large piece of aluminum foil. (It’s OK if it’s not tightly sealed – then the leaves get a bit browned and toasty-looking.)
  5. Bake in a 450-degree oven for 1 hour for MEDIUM artichokes, or 1 hour and 15 minutes for LARGE/JUMBO chokes like this one. Check for doneness by pulling out a center leaf and making sure the bottom is tender and can be easily scraped off with your teeth.

For the sauce:

  1. Whisk together all ingredients. Serve with the artichokes