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Roasted Baby Artichokes with Lemon Aioli

By

Calories: 116
Fat: 10.7g
Saturated fat: 1.5g
Serves 4

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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 $

Details

Preparation

Step 1

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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