Roasted Artichokes with Lemon Aioli
Petals of savory artichoke leaves are so delicious dipped into a creamy lemon aioli. It may seem intimidating to roast whole artichokes, but the steps couldn't be simpleróand the earthy, comforting flavor is a definite payoff
Prep time:
Cook time:
Serving size: 4
Calories per serving: 171
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 171
4 medium artichokes
2 tablespoons olive oil
1/2 medium lemon
1/2 teaspoon salt
1/4 teaspoon pepper
AIOLI:
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1/2 teaspoon minced fresh garlic
1/4 teaspoon grated lemon zest
Dash pepper
Directions:
Preheat oven to 400°. Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes.
Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes.
Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.
Source: tasteofhome.com
Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes.
Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
