Artichokes with Creamy Roasted Garlic Dip

There’s something incredibly satisfying about preparing baby artichokes. Yes, they require a bit of patience, but trust me, once you get the hang of it, you’ll be whipping them up in no time. Turn on your favorite podcast, get comfortable, and dive into the process. The payoff is worth every effort: crispy edges, creamy centers, and a flavor that will leave you craving more. Pair these delectable bites with my Creamy Roasted Garlic Dip – dairy-free and so dang good. Let’s get started!

Why You’ll Love This Dip

The Creamy Garlic Dip is a game-changer in the kitchen. Here’s why it’s a staple in my fridge:

1. Dairy-Free Delight: Whether you’re lactose intolerant or just looking to reduce dairy in your diet, this dip uses coconut dream and olive oil as its base, ensuring it’s light, creamy, and gentle on the stomach.
2. Versatile Pairing: This dip isn’t just for artichokes. It’s perfect for dunking raw veggies, spreading on sandwiches, or even dolloping on grilled chicken. Its creamy texture and bold garlic flavor enhance any dish.
3. Simple Ingredients: With just a few pantry staples like olive oil, dried spices, lemon juice, and coconut cream, you can whip up this dip in minutes. It’s fresh, zesty, and packed with flavor.

Preparing the Artichokes

First thing your do is prepare a bowl with cold water and juice of 1 lemon, artichoke brown as soon as you cut them so you’ll keep them in this until ready to roast. To trim your artichoke cut off the top 1/4 of the artichoke. Remove the tough outer leaves until you reach the softer, light green or yellow leaves. Use a paring knife to trim the tough outer edge of the stem too. Next, cut the artichokes in half lengthwise.

Drain the water and pat artichokes dry. Add a glug of olive oil and salt and roast those cuties up! Roast in 400 degree Fahrenheit oven for about 20-25 minutes and get to dunking!

Making the Creamy Garlic Dip

Once your garlic is cool enough to handle, squeeze the cloves into a blender or food processor with olive oil, lemon, a few spices. Then add in a small amount of coconut cream (the firm stuff in a can of coconut milk). Give it another whirl and that’s it!

Serving

Serve the roasted baby artichokes warm with a side of the creamy garlic dip. This dip also pairs wonderfully with raw veggies or as a topping for grilled chicken.

Tips for Success

• Consistency is Key: Make sure to cut your artichokes evenly so they roast at the same rate.
• Prep Ahead: You can trim and clean the artichokes ahead of time. Store them in a bowl of water with lemon juice to prevent browning until you’re ready to roast.
• Experiment with Flavors: Feel free to add your favorite herbs or spices to the artichoke seasoning. Smoked paprika or a sprinkle of Parmesan (if not dairy-free) would also be delicious.

With a bit of patience and practice, you’ll find yourself reaching for these roasted baby artichokes and creamy garlic dip time and time again. So next time you’re looking for a new vegetable side dish or impressive appetizer don’t forget the humble artichoke! Enjoy!

Print Recipe

Roasted Artichokes & Creamy Garlic Dip

Roasted baby artichokes with dairy-free creamy garlic dip are a delicious and healthy treat, featuring crispy edges and creamy centers perfect for dipping. Keep this dip on hand – trust me!

Course: Appetizer, dip, Snack

Cuisine: Mediterranean

Keyword: appetizer, healthy

Ingredients

Roasted Garlic Dip

• 1 head garlic
• 1 lemon juiced
• 2 tbsp olive oil
• 1 tsp thyme dried
• 1 tsp oregano dried
• 1 tsp basil dried
• 1 tsp salt diamond crystal kosher
• 1/4 cup coconut cream

Roasted Baby Artichokes

• 2 lbs baby artichokes
• 1 lemon
• 2 tbsp olive oil
• 1 tsp salt

Instructions

Make the garlic dip

• Preheat oven to 400F
• Cut the top off thee garlic, exposing the cloves, and drizzle with olive oil. Wrap tightly in foil and roast until soft and fragrant, about 40 minutes
• Once the garlic is golden and cool to the touch squeeze cloves into a blender, add olive oil, lemon juice, spices and salt. Blend until combined. Add in coconut cream and blend one more time.
• Add more salt to taste

Roast the artichokes

• First get a large bowl, fill with cold water and squeeze lemon halfs in. Set to the side.
• Cut to top 1/4 of the artichoke top off and removal all the tough outer layers
• Using a small paring knife trim the stem and base to remove the tough fibrous outer layer
• Cut artichokes in half and set in bowl with water and lemon
• Once all artichokes are prepared, drain and pat dry. Toss with olive oil and salt.
• Place artichoke halfs in a single layer on baking sheet and roast for about 20-25 minutes until golden brown.