I've always steamed artichokes, so I wrote this recipe in an attempt to get a deeper, richer flavor from roasting. While a delicious accompaniment to the artichoke, the mozzarella gets a bit tough, so be warned that you'll have to tear off pieces of it as you go.
See all recipes with mozzarella.
- 2 artichokes, 1 inch trimmed from the top and stemmed
- 2 cloves garlic
- 1 lemon
- Salt and pepper, to taste
- 2 Tablespoons olive oil
- 1/4 Cup freshly grated mozzarella
- 1/2 Cup mayonnaise
- 1 Tablespoon Dijon mustard
Preheat the oven to 425 degrees.
Place each artichoke on top of a piece of aluminum foil large enough so that you can bring up the ends and twist over the artichoke. Stuff the cloves of garlic into the center of each artichoke, pushing them down deep into the center of the artichoke. Squeeze half of the lemon over each artichoke, season with salt and pepper, to taste, and drizzle 1 tablespoon of the olive oil over each artichoke. Pull the edges of the aluminum up over the artichoke and twist so that they're tightly sealed.
Bake the artichokes until the bottom flesh of the outer leaves is tender, about 45-60 minutes. To make sure they're done, carefully open one of the aluminum packages and tear a leaf off to try it. When they're done, open both packages carefully and sprinkle the mozzarella cheese evenly on top of each, mounding it towards the middle so that it melts evenly. Turn the oven to broil and broil the artichokes until the cheese is melted and bubbling, for 5 minutes.
Mix the mayonnaise, Dijon mustard, and remaining lemon juice together in a small bowl. Season with salt and pepper, to taste. Serve with the artichokes for dipping.