Roasted Baby Artichokes with Lemon Aioli

Roasted Baby Artichokes With Lemon Aioli

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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

How to Make Roasted Baby Artichokes with Lemon Aioli

Step-by-Step

  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.
  4. Combine remaining 1 tablespoon juice, remaining 2 teaspoons oil, mayo, garlic, and lemon rind in a small bowl. Serve with artichokes.

Printable Recipe Card

About Roasted Baby Artichokes with Lemon Aioli

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



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