Artichokes have been one of my FAVORITE veggies since I was a kid. Yes, I was one of those kids you didn’t have to convince to eat her veggies. 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!
Recipes > Appetizers | Sides & Snacks > Roasted Artichoke with Garlic Butter & Pesto Aioli
Roasted Artichoke with Garlic Butter & Pesto Aioli
Ingredients
- 1 artichoke
- 1-2 tbsp Parmesan cheese
- 1-2 tbsp bread crumbs
- 1/2 tsp red chili flakes
Garlic Butter
- 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
Instructions
- 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.