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Crispy, Cheesy Artichokes with Aioli Dipping Sauce

Prep Time17 minutes
Cook Time20 minutes
Total Time37 minutes
Course: Appetizer
Cuisine: American
Keyword: Aioli, artichoke hearts in water, black pepper, dijon mustard, gluten free, mayonnaise, olive oil, parmesan cheese, thyme
Servings: 4 people
Author: GFchow @ gfchow.com

Ingredients

  • 1 can (14-15 oz) whole artichokes in water, drained, thoroughly pat dry, and kept whole or cut in half vertically (I prefer cutting them in half!)
  • 1/2 cup parmesan shredded, grated or a combination of both (which is what I did)
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon thyme leaves rough chopped, rosemary, basil, tarragon can also be used
  • 1/2 teaspoon black pepper
  • 1-2 tablespoons olive oil to grease the sheet pan

Instructions

  • Place 3/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon thyme leaves and 1/2 teaspoon black pepper in a medium sized bowl. Mix until combined. Set aside. Cover and refrigerate if not using immediately. The aioli does double duty…it serves as the dipping sauce and the “glue” for adhering the parmesan.
  • Preheat oven to 425 degrees.
  • Grease a baking sheet with 1-2 tablespoons of olive oil. Set aside.
  • Dip artichoke halves cut-side down (or if leaving whole, bottom-side-down) into the aioli, then into the parmesan (you can use your hands to help the parmesan adhere to the artichokes), and place artichokes parmesan-side-down on the baking sheet. Repeat until all artichokes are dipped.
  • Place baking sheet on the middle rack and cook for 20 minutes until the parmesan becomes golden brown.
  • Place artichokes on a platter and serve with the aioli. Eat while hot!

Notes

It’s easy to double or triple this recipe.