This delicious recipe showcases the great flavours of fresh herbs, frosted artichokes, a mouth-watering butter sauce and a to-die-for garlic aioli. This is great as a snack with some visiting company, served as an appetizer, or as an accompaniment to a main dish. 

Organic Artichoke Recipe

Ingredients for Artichoke

Ingredients for Garlic Aioli
  • 3/4 cup mayonnaise
  • 1 garlic clove, grated or very finely minced
  • zest and juice of 1 lemon, save lemon halves for the poaching liquid
  • pinch of cayenne pepper
  • salt and pepper to taste
Instructions For Artichokes and Garlic Sauce

  1. Preheat oven to 400 degrees. Fill a bowl large with water (enough to cover the halves). Add lemon juice.
  2. As you complete steps 3 through 8, immediately place the artichoke in the water.
  3. Trim any dry stem end and remove outer leaves from the bottom of the artichoke.
  4. Trim approximately 1 inch from the top of each artichoke.
  5. Trim the tips of each leaf. (Be careful! They can have sharp barbs.)
  6. Cut the artichoke in half from top to bottom.
  7. Scoop the fuzzy choke from the center of each artichoke.
  8. Drizzle a large baking dish or roasting pan with olive oil. Season artichokes with salt and pepper. Place 3 cloves of garlic in each artichoke, top each with a sprig of thyme and rosemary, then place a lemon slice on each. Carefully flip the artichoke half over so that the cut side is facing down. (Make sure the garlic stays inside so it doesn't burn.) Drizzle again with olive oil.
  9. Cover with foil. Roast for 45 to 50 minutes or until tender. (Test by gently pulling on one of the leaves, it should come off with ease)
  10. Place the softened butter in a small saucepan. Remove the garlic cloves from the pan and add to the butter. Mash it into the butter, then gently melt the butter.
Instructions for Garlic Aioli

  • 3/4 cup mayonnaise
  • 1 garlic clove, grated or very finely minced
  • Zest and juice of 1 lemon
  • pinch of cayenne pepper
  • salt and pepper to taste

Serve with both sauces.