Roasted Artichokes with Black Truffle Aioli via

Roasted Artichokes with Black Truffle Aioli

Roasted Artichokes with Black Truffle Aioli via JennySheaRawn.comRoasted Artichokes with Black Truffle Aioli.

My favorite vegetable, hands down, is the artichoke. Yes, I love most all other vegetables (except peppers – of any kind) but artichokes rise above them all. They’re buttery, earthy, fiber-rich and are delish alone, mixed with other veggies, tossed with pasta, etc. Most of the time, we eat the frozen artichoke hearts because they can be sauteed and ready to eat in minutes and are less work than fresh.

We LOVE the frozen artichoke hearts at Trader Joe’s and usually buy up the entire store’s stash so we can keep our freezer stocked with them. Artichoke hearts + extra virgin olive oil + shaved parm + salt + pepper = the best and our go-to veggie side dish.

But, it’s also elegant and fun to prepare and eat fresh artichokes. It makes for a leisurely dinner where you can enjoy pulling, dipping and eating the artichoke leaves (and the best part…the heart) one by one.

Roasted Artichokes with Black Truffle Aioli via JennySheaRawn.comFor a Christmas stocking stuffer, Adrian treated me to black truffles (!!!) – a whole black truffle and minced black truffle in olive oil. YUM. Truffles are rare, edible mushrooms that are a delicacy because of their intense aroma and earthy, pungent, delicious flavor. Truffles grow underground, so they are harvested by trained hogs and dogs, as they are not easy to find – and because of that, they come with a hefty pricetag. I am one lucky girl.

Roasted Artichokes with Black Truffle Aioli via

Over Thanksgiving we went with my parents and sister to one of our favorite local spots on the Cape, an Irish pub, and we all shared the truffle fries. They were SO good. So, we’d been dreaming of truffles ever since. I’ve never touched, let alone cooked with a real truffle. In Napa, I bought a teeny container of black truffle salt which was such a treat. But now, I have truffles of my very own to experiment (wisely) with.

Roasted Artichokes with Black Truffle Aioli via JennySheaRawn.comJanuary’s Recipe ReDux theme is A New Ingredient for the New Year: Pick a new ingredient that you’ve been wanting to try… and cook or bake up a new recipe in the new year. Are you curious about nutritional yeast, fish sauce, matcha, teff – or maybe even ugli fruit? Show us how you’re cooking with something new (to you!) in 2016.

Well, my new ingredient, for this month, at least is a black truffle. And we’ve had artichokes on the mind and the menu, and knew their buttery and earthy flavor would pair perfectly with the black truffles, so here you have it. Roasted Artichokes with Black Truffle Aioli.

Roasted Artichokes with Black Truffle Aioli via JennySheaRawn.comThe artichokes are steamed, then halved and drizzled with evvo, salt and pepper. Then they’re roasted in a cast iron skillet for 10 minutes, topped with parsley and served with this black truffle aioli.

Roasted Artichokes with Black Truffle Aioli via JennySheaRawn.comWhat’s next on the menu with our black truffles? Probably pasta tossed with truffles, roasted potatoes with truffles, truffle risotto… any ideas?

Roasted Artichokes with Black Truffle Aioli via

Here’s how to make these Roasted Artichokes with Black Truffle Aioli.

Roasted Artichokes with Black Truffle Aioli

Total Time: 40 minutes

Roasted Artichokes with Black Truffle Aioli


  • • 2 globe artichokes
  • • 1 Tbsp olive oil
  • • 1 Tbsp black truffle, chopped
  • • 1 clove garlic, minced
  • • 1 Tbsp mayo
  • • 2 Tbsp chopped fresh parsley
  • • Salt
  • • Pepper


  1. Place a steaming basket into a large pot and fill the pot with enough water (or chicken broth if you prefer) to almost reach the basket.
  2. Bring water to a boil then reduce to a simmer.
  3. Trim the stem and any artichoke leaves that are sharp, thorny or damaged.
  4. Place artichokes into the steamer basket and steam for approximately 20 minutes or until the stems are tender and a leaf can be pulled out easily.
  5. Meanwhile preheat oven to 425 with a cast iron grill pan inside.
  6. Once artichokes are finished steaming, carefully slice in half, protecting your hands with a pot holder.
  7. Drizzle inside halves with olive oil and sprinkle with salt and pepper. Place cut side down into heated cast-iron grill pan and place into oven for 10 minutes.
  8. While artichokes are in the oven, combine chopped truffle, garlic and mayo in a small bowl.
  9. Remove artichokes from oven and sprinkle with chopped parsley.
  10. Serve artichokes with truffle aioli.
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{ 14 comments… add one }
  • Lauren January 21, 2016, 12:45 pm

    sounds delish! I need to get my hands on some black truffle oil ASAP!

    • Jenny January 22, 2016, 12:09 pm

      @Lauren, thanks! Yes – get your hands on some black truffle oil or, if you can splurge, some black truffles!

  • Heather Mason @Nutty Nutrition January 21, 2016, 1:22 pm

    yes. these look amazing!! I love artichokes, I usually boil them, but I think roasting would make them even better. I love aioli too! definitely pinning so I can make them later.

    • Jenny January 22, 2016, 12:12 pm

      @Heather – thank you! I steamed them first them roasted for just 10 minutes for added flavor. So good. Hope you enjoy!

  • Robin @robinsbite January 21, 2016, 5:55 pm

    These look amazing…..and high fiber, too!

    • Jenny January 22, 2016, 12:06 pm

      @Robin, thank you! Love my artichokes!

  • Jessica @ Nutritioulicious January 21, 2016, 7:18 pm

    I love artichokes and find them so fun to make and share with my husband. I actually have some truffles in my freezer that my old nanny who went to culinary school brought me. I’ve been meaning to use them but haven’t thought of what I want to use them for and now I know! These artichokes look so elegant and are definitely decadent!

    • Jenny January 22, 2016, 12:07 pm

      @Jessica, what a nice gift from your old nanny! LMK if you end up making these – or how you end up using those precious truffles!

  • EA-The Spicy RD January 22, 2016, 12:04 am

    Such a creative way to eat artichokes, and looks super yummy too! BTW, how have I never seen those frozen artichoke hearts at TJ’s?! I’ll definitely be on the hunt at my next shopping trip!

    • Jenny January 22, 2016, 12:08 pm

      @EA – thank you! Stock up on the frozen artichokes if you can find them – your TJ’s should have them and if they don’t, request them! They’re the best and better than any other frozen brand we’ve found.

  • Sonali- The Foodie Physician January 24, 2016, 4:05 pm

    These artichokes look so elegant and delicious! What a phenomenal preparation! And of course, gorgeous photos as always 🙂

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