IT’S ARTICHOKE SEASON Y’ALL! 🤠 Artichokes have been one of my FAVORITE veggies since I was a kid. Of course I had to make them #extra by adding tons of garlic, breadcrumbs, parm and 2 super easy and delicious dipping sauces. They are the perfect healthy side or appetizer for summer!
Roasted Artichoke with Garlic Butter & Pesto Aioli
- 1 artichoke
- 1-2 tbsp Parmesan cheese
- 1-2 tbsp bread crumbs
- 1/2 tsp red chili flakes
- 1 clove garlic
- 3 tbsp butter
Pesto Chili Aioli
- 3 tbsp mayo
- 1 tsp fresh basil chopped
- 1 clove garlic minced
- 1 tsp crushed Calabrian Chilies
Start by cutting about 1/2 inch off the top of your artichoke and then leaving about 1/2-1 inch on the stem.
Add 1 cup of water to your InstantPot or pressure cooker and place the artichoke on the steaming tray. Cook for 10 minutes then use the natural release to release the pressure.
While that cooks, make your sauces! The first one is just 1 clove of garlic sautéd in butter for 3-4 minutes (I left a little extra to pour over the artichoke). The Pesto Chili Aioli is just 3 tbsp Mayo, 1 tsp fresh chopped basil, 1 small clove minced garlic, 1 tsp Calabrian chilies and a splash of water to thin the sauce to your liking.
Cut your artichoke in half, scoop out the “fuzzies” and add the remaining garlic butter. Sprinkle with grated Parmesan, bread crumbs, and red chili flakes and serve with a squeeze of lemon.