Roasted Baby Artichokes with Lemon Aioli Recipe
Tags
aioli, Artichokes, Cooking Light, lemon, Side dish
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Here I go with another artichoke recipe! Stay with me though, if you like artichokes you will love this recipe and if you don’t, well this may just be the one that makes you reconsider. I had seen this recipe in the latest Cooking Light magazine and thought to myself, “That would be good to try if only I could find baby artichokes.” I don’t think I’ve ever seen them. I was browsing my local grocery store and checking out their produce when I spotted some. I immediately grabbed a bunch, not remembering how many I needed. Who knows, maybe they are always there, but just in case I was going to stockpile a little.
I decided to make these for an afternoon snack instead of lunch one day and they were delicious and filling. These would make a lovely side dish though and aren’t we all in need of a different side dish now and then?
These baby artichokes are the perfect size, one to two bites. Roasting them make them so tender and you can eat the whole thing since there is no thistle heart to contend with. Dip them in the aioli or drizzle it on top and you really have the perfect artichoke dish!
Roasted Baby Artichokes with Lemon Aioli
Ingredients
- 6 cups of water
- 5 Tbsp fresh lemon juice, divided
- 12 baby artichokes
- 5 tsp extra-virgin olive oil, divided
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1/4 cup light mayonnaise
- 1 tsp minced garlic
- 1/2 tsp grated lemon rind
Pre-heat oven to 425 F.
Combine 6 cups of water and 4 tablespoons of lemon juice in a large bowl. Cut off the top 1/2 inch of a each artichoke. Cut off the stem of each artichokes to within 1 inch of base; peel stem. Remove the bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichokes in half, lengthwise. Place the artichokes in the juice mixture.
Drain the artichokes and pat dry with paper towels. Combine the artichokes, 1 tablespoon oil, salt, and pepper. Toss well. Arrange in a single layer on a baking sheet. Bake for 15 minutes or until tender, turning after 10 minutes.
Combine the remaining 1 tablespoon of lemon juice, remaining 2 teaspoons of oil, mayonnaise, garlic, and lemon rind in a small bowl. Serve aioli with artichokes. Serve artichokes immediately.
Serves 4
Serving size: 6 artichoke halves and 1 tablespoon of aioli
Calories 116; Fat 10.7g; Protein 0.7g; Carbohydrates 5g; Fiber 1.4g; Cholesterol 5mg; Iron 0.2mg; Sodium 254mg; Calcium 14mg
Source: Cooking Light, May 2013
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