Roasted Baby Artichokes With Lemon Aioli Recipe

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Roasted Baby Artichokes with Lemon Aioli

Lynette !

By
@breezermom

Keep in mind baby artichokes don't have the big inedible thistle, so that doesn't have to removed here. If you are using regular artichokes, prepare accordingly.

Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
10 Min
Cook:
15 Min
Method:
Roast

Ingredients

6 c
water
5 Tbsp
fresh lemon juice, divided
12
baby artichokes
5 tsp
extra virgin olive oil, divided
1/4 tsp
kosher salt
1/8 tsp
freshly ground black pepper
1/4 tsp
mayonnaise
1 tsp
garlic, minced
1/2 tsp
lemon rind, grated

Step-By-Step

1Preheat oven to 425 degrees.
2Combine 6 cups water and 4 tablespoons lemon juice in a large bowl. Cut off the top 1/2 inch of each artichoke. Cut off the stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Place artichokes nin the juice mixture.
3After 2 minutes, drain artichokes; pat dry with paper towels. Combine artichokes, 1 tablepoon oil, salt and pepper; toss well. Arrange in a nsingle layer on a baking sheet. Bake at 425 degrees for 10 minutes.
4Combine remaining 1 tablespoon juice, remaining 2 teaspoons oil, mayo, garlic, and lemon rind in a small bowl. Serve with artichokes.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian, Low Carb
Other Tag: Healthy