Parmesan Roasted Artichokes With Pesto Dipping Sauce Recipe
These easy-to-make Parmesan Roasted Artichokes are complete with a delectable pesto dipping sauce! Each bite offers a crispy, flavorful experience, topped with a savory Parmesan breadcrumb mix. A modern twist on a classic, these roasted artichokes might just become your new favorite way to enjoy this beloved vegetable!
½cuppesto sauce(see recipe, or use store bought sauce)
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Instructions
Preheat your oven to 375°F (190°C/Gas Mark 5) and line a baking sheet with either aluminum foil coated with non-stick cooking spray or use parchment paper and butter the surface.
Wash your 2 large artichokes completely, pulling the leaves away from the body to clean underneath them as well. Cut your artichokes in half from the top down through the stem and rub the cut surfaces immediately with the fresh lemon wedge. If you like, you can remove the thorns from the tip of each leaf, however, it is not necessary as the leaves soften during the oven roasting.
Use a knife to remove the 'choke' from the center of the artichokes, removing all of the purple leaves and fuzz from the middle of each artichoke half. Rub the cleared choke area with 1 large lemon once each half is done.
Place your cleaned artichoke halves on your lined baking sheet with each of the artichoke halves facing up. In a small microwave safe dish, melt 2 tablespoons of the 3 tablespoon butter then add 2 cloves garlic and the ½ teaspoon lemon juice.
Drizzle the butter sauce over the artichoke halves. Turn the artichokes over and use your hands to rub any excess of the melted butter and garlic onto the back side (leaf side) of the artichokes.
Place the artichokes in the oven, cut side down, and roast them at 375°F (190°C/Gas Mark 5) for 45-50 minutes or until the stem base is tender when forked (smaller artichokes may need to be checked earlier). The bottom side of the artichokes and leaf tips should also show some browning.
Remove the pan from the oven and use tongs to flip the roasted artichokes over so that they are facing cut side up. Combine 1 tablespoon Panko breadcrumbs, 4 tablespoon Parmesan cheese, 1 pinch each, salt & pepper, and the remaining 1 tablespoon of the melted 3 tablespoon butter, then top each of the artichoke halves with the cheese and breadcrumb topping.
Move your oven rack up to the top for broiling and set the oven temp to broil (use the low broil option if you have it). Place the roasted artichokes back in the oven to broil, leave your oven door cracked and watch closely for the tops to be golden brown and for the cheese to be melted. Be attentive and do not walk away, as these will quickly burn when on broil.
Remove from the oven and allow to cool on the baking sheet for 5-10 minutes before serving.
While the artichokes are cooling, combine ½ cup sour cream and ½ cup pesto sauce in a small bowl. Add another squeeze of lemon juice if desired.
Serve the pesto dipping sauce with the Parmesan crusted roasted artichokes.
Notes
When preparing my baking sheet, I prefer to butter my parchment paper as the buttered coating adds better flavor.
Wash your artichokes thoroughly, including under the leaves, by pulling them away from the body and running your fingers down toward the base of the leaves.
If you are using smaller artichokes, you may want to check how tender they are around the 40-minute mark.
I like to broil with the oven door just slightly open to prevent broiling too quickly.