Roasted Baby Artichokes with Lemon Aioli

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

Roasted Baby Artichokes with Lemon Aioli
Roasted Baby Artichokes with Lemon Aioli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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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