Roasted Baby Artichokes with Lemon Aioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Complement your Spring menu with Roasted Baby Artichokes with Lemon Aioli. Unlike big artichokes, baby ones don't have a inedible, thistly choke that needs to scooped from the center-the whole baby artichoke can be eaten. Ingredients:
6 cups water |
5 tablespoons fresh lemon juice, divided |
12 baby artichokes |
5 teaspoons extra-virgin olive oil, divided |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
1/4 cup light mayonnaise |
1 teaspoon minced garlic |
1/2 teaspoon grated lemon rind |
Directions:
1. Preheat oven to 425°.
2. Combine 6 cups water and 4 tablespoons juice in a large bowl. Cut off top 1/2 inch of each artichoke. Cut off 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 in juice mixture.
3. Drain artichokes; pat dry with paper towels. Combine artichokes, 1 tablespoon oil, salt, and pepper; toss well. Arrange in a single layer on a baking sheet. Bake at 425° for 15 minutes or until tender, turning after 10 minutes.
4. Combine remaining 1 tablespoon juice, remaining 2 teaspoons oil, mayonnaise, garlic, and lemon rind in a small bowl. Serve aioli with artichokes.
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