Roasted Baby Artichokes with Lemon Aioli
By
Lynette !
@breezermom
5
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 votes0
Serves:
4
Prep:
10 Min
Cook:
15 Min
Method:
Roast
Ingredients
-
6 cwater
-
5 Tbspfresh lemon juice, divided
-
12baby artichokes
-
5 tspextra virgin olive oil, divided
-
1/4 tspkosher salt
-
1/8 tspfreshly ground black pepper
-
1/4 tspmayonnaise
-
1 tspgarlic, minced
-
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.
About Roasted Baby Artichokes with Lemon Aioli
Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian Low Carb
Other Tag: Healthy
Hashtags: #artichokes #Lemon Aioli
