Roasted Baby Artichokes with Lemon Aioli
By
Lynette !
@breezermom
5
☆☆☆☆☆ 0 votes0
Ingredients
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6 cwater
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5 Tbspfresh lemon juice, divided
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12baby artichokes
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5 tspextra virgin olive oil, divided
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1/4 tspkosher salt
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1/8 tspfreshly ground black pepper
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1/4 tspmayonnaise
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1 tspgarlic, minced
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1/2 tsplemon rind, grated
How to Make Roasted Baby Artichokes with Lemon Aioli
- Preheat oven to 425 degrees.
- Combine 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.
- After 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.
- Combine remaining 1 tablespoon juice, remaining 2 teaspoons oil, mayo, garlic, and lemon rind in a small bowl. Serve with artichokes.