Roasted Artichoke and Sun-Dried Tomato Gyro with Basil Aioli

Name: Roasted Artichoke and Sun-Dried Tomato Gyro with Basil Aioli
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 24 oz (680 g) canned artichoke hearts, drained and patted dry, drained, patted dry, halved if very large; ¾ cup (120 g) oil-packed sun-dried tomatoes, drained and roughly chopped, drained, roughly chopped into 1-inch pieces; 3 tablespoons (45 ml) extra-virgin olive oil; 3 cloves (9 g) garlic, minced, minced; 1½ teaspoons (4½ g) dried oregano; ¾ teaspoon (1½ g) ground cumin; ½ teaspoon (1 g) smoked paprika; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; ¾ cup (180 ml) mayonnaise, at room temperature; 2 cloves (6 g) garlic, minced, minced; ½ cup (12 g) fresh basil, loosely packed, fresh, loosely packed; 1 tablespoon (15 ml) fresh lemon juice; ¼ teaspoon (1½ g) kosher salt; to taste freshly ground black pepper; 4 pitas pita bread (6-inch/15 cm rounds), warmed; 1 large (200 g) tomato, diced, diced into small cubes; ½ large (200 g) cucumber, thinly sliced, thinly sliced, patted dry; ¼ medium (40 g) red onion, thinly sliced, thinly sliced into half-moons; ¼ cup (6 g) fresh Italian parsley, chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

Warm pita wraps filled with roasted artichoke hearts and sun-dried tomatoes tossed in Mediterranean spices, topped with a vibrant basil aioli, fresh tomatoes, cucumber, and crispy onions. A vegetarian take on the classic gyro with bold, herbaceous flavors and satisfying texture.

Prep: 25 min
Cook: 30 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 4 gyro wraps (1 per person)

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Ingredients

4 servings

For the roasted filling
24 oz (680 g) canned artichoke hearts, drained and patted dry, drained, patted dry, halved if very large
¾ cup (120 g) oil-packed sun-dried tomatoes, drained and roughly chopped, drained, roughly chopped into 1-inch pieces
3 tablespoons (45 ml) extra-virgin olive oil
3 cloves (9 g) garlic, minced, minced
1½ teaspoons (4.5 g) dried oregano
¾ teaspoon (1.5 g) ground cumin
½ teaspoon (1 g) smoked paprika
½ teaspoon (3 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
For the basil aioli
¾ cup (180 ml) mayonnaise, at room temperature
2 cloves (6 g) garlic, minced, minced
½ cup (12 g) fresh basil, loosely packed, fresh, loosely packed
1 tablespoon (15 ml) fresh lemon juice
¼ teaspoon (1.5 g) kosher salt
to taste freshly ground black pepper
For assembly
4 pitas pita bread (6-inch/15 cm rounds), warmed
1 large (200 g) tomato, diced, diced into small cubes
½ large (200 g) cucumber, thinly sliced, thinly sliced, patted dry
¼ medium (40 g) red onion, thinly sliced, thinly sliced into half-moons
¼ cup (6 g) fresh Italian parsley, chopped, finely chopped (optional)

Equipment (8)

Large rimmed baking sheet (18×13 inches or 46×33 cm)
Small bowl (for aioli)
Cutting board
Chef's knife
Measuring spoons and cups
Whisk or fork
Tongs
Paper towels

Steps

Before you start

Preheat your oven to 425°F (220°C) so it's ready when you assemble the filling
Pat artichoke hearts dry with paper towels to ensure even browning and crispness
Bring pita breads to room temperature or warm them gently before assembly
Prepare all vegetables and set them out before you start roasting

1
Make the basil aioli
- In a small bowl, whisk together the mayonnaise, minced garlic, fresh basil (roughly torn), lemon juice, salt, and black pepper.
- Whisk until the basil is broken down and the aioli is bright green.
- Taste and adjust seasoning as needed.
- Set aside.
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Ready when: Aioli is creamy, well combined, and bright green with basil specks throughout
Tip: Make the aioli first so the flavors meld while you prepare the other components. Don't over-mix or the basil will turn dark.
2
Prepare the baking sheet
- Spread the drained and patted-dry artichoke hearts on a large rimmed baking sheet.
- Drizzle with 3 tablespoons of olive oil and sprinkle with minced garlic, dried oregano, ground cumin, smoked paprika, kosher salt, and black pepper.
- Toss gently with your hands or tongs until all pieces are evenly coated.
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Ready when: Artichoke hearts are evenly coated with oil and spices
Tip: Pat the artichokes very dry—excess moisture will steam them instead of roasting them to crispy edges.
3
Roast the artichokesOven 425°F / 220°C
- Spread the artichoke hearts in a single layer, cut-side down.
- Roast in a preheated 425°F (220°C) oven for 20 minutes, then stir and add the chopped sun-dried tomatoes.
- Roast for another 8–10 minutes until the artichokes are deeply browned on the edges and tender inside, and the sun-dried tomatoes are slightly caramelized.
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Ready when: Artichoke hearts have dark golden-brown edges and are tender when pierced; sun-dried tomatoes are warm and slightly darker
Tip: Arrange artichokes cut-side down first for maximum browning contact with the hot pan. Stir halfway through to ensure even cooking.
4
Warm the pitasOven 350°F / 175°C
- While the artichokes finish roasting (in the last 3 minutes), place the pita breads directly on the oven rack or on a separate rack set to 350°F (175°C), or wrap them in foil and place on a lower shelf.
- Warm for 2–3 minutes until they are soft and pliable but still hold their structure.
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Ready when: Pitas are warm to the touch and slightly soft; they should still be sturdy enough to hold fillings
Tip: If your oven space is limited, wrap pitas in foil and let them rest on the counter while the artichokes finish; residual warmth will soften them.
5
Assemble the gyros
- Lay a warm pita flat on a clean surface.
- Spread 2–3 tablespoons of the basil aioli on the lower half of the pita, leaving a small border.
- Add a portion of the roasted artichokes and sun-dried tomatoes (about 1 cup or 150 g per wrap).
- Top with diced fresh tomato, cucumber slices, red onion slices, and a sprinkle of fresh parsley if using.
- Fold the pita in half (or roll it tightly like a burrito), then wrap the bottom in a piece of parchment paper or foil to hold it together and prevent filling from spilling.
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Ready when: Gyro is packed with fillings, wrapped securely, and holds together when you lift it
Tip: Don't overfill—too much filling will make the pita tear and fall apart. If the pita cools and becomes brittle, rewarm it in a microwave wrapped in a damp towel for 10 seconds.
6
Rest and serve
- Let the assembled gyros rest for 2 minutes so the pita firms up slightly and the fillings settle.
- Serve immediately while warm, with extra basil aioli on the side if desired.
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Ready when: Gyro has a slight resistance when gently squeezed, indicating the filling has settled and pita has firmed
Tip: Eat the gyros while they're warm but no longer piping hot—this is when the pita is most pliable and flavors are brightest.

Good to know

Tips

For extra crispness, spread the roasted artichokes on a clean baking sheet immediately after roasting and let them cool for 2–3 minutes before adding to the pita. This crisps the edges further and prevents the pita from getting soggy too quickly.
If you prefer a lighter sauce, thin the basil aioli with a tablespoon of water or fresh lemon juice—it will spread more easily and coat evenly without being heavy.
Slice your cucumber and tomato while the artichokes are roasting so everything is ready for quick assembly. Pat the cucumber dry to prevent excess moisture from soaking the pita.
Toast or char the pita lightly over a gas flame or in a cast-iron skillet for 10 seconds per side if you'd like a slightly smoky flavor and extra sturdiness, though oven-warming works perfectly fine.

Make ahead

The basil aioli can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The roasted artichokes and sun-dried tomatoes can also be roasted up to 1 day ahead, cooled completely, and stored in an airtight container in the refrigerator; reheat gently in a 350°F (175°C) oven for 5 minutes before assembling. All other components—pitas, vegetables—should be fresh on the day of serving.

Storage & reheating

Store any assembled leftovers wrapped in parchment paper in an airtight container in the refrigerator for up to 1 day (the pita may soften). Roasted artichokes and sun-dried tomatoes keep for up to 4 days refrigerated. The basil aioli keeps for up to 2 days. Do not freeze the assembled gyros. To reheat roasted artichokes, place on a baking sheet and warm at 350°F (175°C) for 5 minutes until warmed through.

Substitutions

fresh basil, loosely packed → Fresh mint or dill. Mint adds a cool, herbaceous note; dill gives an earthy, slightly tangy flavor. Use the same amount, finely chopped.
oil-packed sun-dried tomatoes, drained and roughly chopped → Roasted red peppers (jarred, drained, and chopped). Roasted red peppers provide sweetness and a similar texture. Use about 0.5 cup (85 g) to match the volume and intensity.
canned artichoke hearts, drained and patted dry → Roasted eggplant, cut into 1-inch cubes. Eggplant becomes tender and meaty when roasted with the same spice blend. Use about 1 lb (450 g) fresh eggplant; it will shrink as it cooks.
pita bread (6-inch/15 cm rounds) → Whole-wheat pita or flatbread. Whole-wheat pita adds nuttiness and fiber. Warm the same way; you may need 1–2 extra minutes.