These bright and nutty oven roasted artichokes with dairy-free creamy cashew aioli make the perfect side dish or appetizer! Vegan and gluten-free.

Okey dokey smokey hokey pokey artichokey.

Oh my gahhhhhd I did not know what I was in for with this recipe.

Jeff and I had been couch and counter shopping alllll freaking day before these babies hit the oven. And between you and me, while I could easily live at West Elm, I think I spent a bit more time than I needed to there. On purpose. Why? Because I was a wee bit stressed about coming home and trying my hand at this roasted artichoke idea that only existed in my brain. To be completely honest, I had never cooked an artichoke before this lovely challenge came along. I couldn’t wait to partner with Ocean Mist Farms, the largest grower of fresh artichokes in the United States, but I was super intimidated by this funky fabulous green veg.

To my surprise, cooking artichokes is actually super simple.

When it doubt, roast it out! After many a video on how to cook an artichoke, I rolled a million ways into one, added a few cups of love, and voila. This fuss-free roasted artichoke recipe could not have turned out better! Simply slice, season, bake, and devour.

And oh, the dip! The DIP. It’s the dopest.  The velvety smooth, totally luxurious, thick and creamy best friend of the ‘choke is made from none other than the cashew. Gazuntite. Most dipping sauces for artichokes tend to be mayonnaise-based. While there’s definitely a time and a place for mayo, I’m a huge fan of using cashews when I can for the same creaminess with a bit of lemon or vinegar for bite. It takes about forty-seven seconds to whip up and almost makes me weep from its simple greatness.

The combo of roasted artichokes with creamy cashew aioli is bright and nutty and savory and so satisfying. It’s the perfect party appetizer, doncha think?

But wait, there’s more! Did you know that if the artichoke isn’t harvested from the plant, it grows into a gorgeous blue flower? How cool is that? It’s also pretty neat that one medium artichoke boasts seven grams of fiber, four grams of protein, 12% of the daily value of vitamin K, and 25% of the daily value of vitamin C. Hubba hubba!

Looking for more stupendous dip recipes? Oh, I gotchu. Introducing the Skinny Dips sweepstakes!! Because we all need a little vacation, right? Enter to win by first downloading the Skinny Dips ebook for 13 sweet and savory dips to satisfy all your summer needs. One lucky winner will receive a getaway for two to a Sandals Beach Resort of their choice. Plus, two lucky winners will win a $500 gift card and four third prize winners will receive a $250 Visa Gift Card. On top of that, you’ll be entered to win an additional $500 Visa Gift Card just for being a loyal reader—so basically, ALL THE PRIZES.

Eat, dip, be merry, and win a vaca! Is that so hard?

Roasted Artichokes with Creamy Cashew Aioli

• Author: Alexis
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 4 1x
• Category: Side Dish

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Description

These bright and nutty oven roasted artichokes with dairy-free creamy cashew aioli make the perfect side dish or appetizer. Vegan and gluten-free.

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Ingredients

For the artichokes:

• 2 medium artichokes
• 2 tbsp lemon juice
• 3 tbsp extra virgin olive oil, divided
• garlic (I used garlic powder)
• sea salt
• freshly ground black pepper
• 1/3 cup water

For the aoili:

• 1/2 cup raw cashews, soaked
• 1/2 cup water
• 2 tbsp lemon juice
• 1 tsp Worcestershire sauce (vegan if desired)
• 1 tsp Dijon mustard
• 1/2 tsp balsamic vinegar
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• freshly ground black pepper

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Instructions

1. Preheat oven to 425F. Place cashews in a small bowl and cover with hot or boiling water. Set aside.
2. Prepare artichokes by breaking off any tough leaves from the outer layer. Using a sharp knife, slice about an inch off the top of the artichoke. Use kitchen scissors to trim any sharp ends off remaining leaves. Then use a peeler to peel rough layer off stem before chopping so about an inch remains. Cut artichoke in half lengthwise and rinse well.
3. Place 1 tbsp olive oil plus 1/3 cup water in the bottom of a 9×13 inch baking dish, whisking to combine. Place artichoke halves, cut side up, in dish.
4. Drizzle lemon juice over artichokes followed by remaining 2 tbsp olive oil. Season very liberally with garlic powder (or use minced fresh), salt, and pepper. Flip so they’re cut side down in baking dish. Cover dish tightly with foil and bake for 30 minutes.
5. Meanwhile, drain cashews. Add to a high speed blender or food processor (I used my Nutribullet) along with the 1/2 cup water and remaining ingredients. Blend until super smooth and creamy.
6. Serve artichokes hot or at room temperature with aioli for dipping.

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This post is sponsored by Ocean Mist Farms. Thanks for supporting the brands that make Hummusapien possible!