Roasted Artichokes with Creamy Basil Pesto Dip

There is something about a perfectly roasted artichoke that makes a simple vegetable feel special. The leaves become tender, the cut edges develop a beautiful roasted flavor, and underneath it all is that soft, flavorful artichoke heart.

My Roasted Artichokes with Creamy Basil Pesto Dip are easy to prepare, naturally low in carbohydrates and perfect as an appetizer, side dish or light lunch. Roasting at high heat helps develop deeper flavor and browning while tenderizing the leaves and heart.

The creamy basil pesto dip is what really brings everything together. It has fresh basil, lemon and Parmesan with just enough creaminess to complement the roasted artichokes.

This recipe is also featured in my cookbook, The Balanced Plate: Healthy Recipes with Keto Alternatives.

Roasted Artichokes Recipe

Prep time: 15 minutes. Cook time: 40 minutes. Total time: 55 minutes. Servings: 4. Diet: low carb, keto friendly, vegetarian, gluten free.

Ingredients for the Roasted Artichokes

• 2 fresh artichokes
• 2 large lemons, juiced
• 2 tablespoons olive oil
• 6 cloves roasted garlic
• 1 teaspoon onion powder
• 2 teaspoons fresh rosemary
• 2 teaspoons fresh thyme
• Salt and freshly ground black pepper, to taste

Ingredients for the Creamy Basil Pesto Dip

• 1/2 cup sour cream
• 1/2 cup avocado mayonnaise
• 1 teaspoon truffle basil pesto
• 1 teaspoon fresh lemon juice
• Salt and freshly ground black pepper, to taste

How to Make Roasted Artichokes

1. Preheat your oven to 400°F.
2. Cut approximately one inch from the top of each artichoke. Using kitchen shears, trim about 1/4 inch from the pointed tips of each leaf.
3. Slice each artichoke in half vertically. Use a spoon to remove the fuzzy choke from the center, then rinse the artichokes thoroughly with cool water.
4. Rub fresh lemon juice over the exposed surfaces of each artichoke. This adds flavor and helps prevent the freshly cut artichokes from browning.
5. Season the artichokes with olive oil, roasted garlic, onion powder, rosemary, thyme, salt and pepper. Work some of the seasoning between the leaves so the flavor reaches more than just the surface.
6. Place the artichokes cut side down on a baking sheet. Cover the pan tightly with parchment paper followed by foil.
7. Roast for approximately 30 to 40 minutes, depending on the size of your artichokes. They are ready when the base is tender and the leaves pull away easily.
8. Remove the foil and serve warm.

Make the Creamy Basil Pesto Dip

While the artichokes are roasting, combine the sour cream, avocado mayonnaise, basil pesto and fresh lemon juice in a small bowl. Season with salt and pepper and stir until smooth and creamy. Serve alongside the warm roasted artichokes for dipping.

How to Eat a Whole Roasted Artichoke

If you have never eaten a whole artichoke, don't be intimidated by it. Pull off one leaf at a time and dip the fleshy end into the basil pesto sauce. Place the leaf between your teeth and gently scrape away the tender portion. Continue until you reach the heart. The heart is the prize. Once the fuzzy choke has been removed, the entire tender heart can be eaten.

Nutrition Facts Per Serving

Based on the nutrition information from The Balanced Plate, each serving contains 108 calories, 7 grams of total fat, 1 gram of saturated fat, 10 grams of total carbohydrates, 5 grams of dietary fiber, 1 gram of sugars, 2 grams of protein and 0 milligrams of cholesterol. The net carbohydrate count is 5 grams per serving. The serving size is one quarter of the recipe.

Artichokes are naturally fiber rich, which is why the total carbohydrate count is considerably higher than the net carbohydrate count. Other roasted artichoke recipes similarly show a substantial portion of their carbohydrates coming from dietary fiber.

Is This Recipe Keto Friendly?

Yes. At approximately 5 grams of net carbohydrates per serving, these roasted artichokes can fit nicely into a low carb or ketogenic eating plan. One thing to watch is the pesto. Prepared pesto recipes can be quite low in net carbohydrates, but the exact amount depends on the brand and ingredients. Check the label if you are closely tracking carbohydrates.

Chef Monika's Tips

Choose artichokes that feel heavy for their size with tightly packed leaves. Don't skip the lemon after cutting them because freshly cut artichokes oxidize quickly. For a little extra caramelization, remove the foil during the final few minutes of roasting. If you prefer them very tender, leave them covered for the entire cooking time. And don't throw away the stems. After trimming away the tough exterior, the tender interior of an artichoke stem is delicious.

More Low Carb Recipes

If you enjoy recipes like these roasted artichokes, you'll find many more in my cookbook, The Balanced Plate: Healthy Recipes with Keto Alternatives. The cookbook includes more than 100 recipes covering soups, salads, seafood, chicken, pork, beef, lamb, game meats, side dishes, keto breakfasts, sauces and more, with nutritional information and keto alternatives throughout.