Roasted Artichokes with Garlic Aioli
Servings
4
servingsPrep time
15
minutesCooking time
50
minutesSpring is artichoke season! We agree artichokes can be intimidating and time consuming, but with some patience and time, this healthy vegetable is delicious and well worth the effort. Eating an artichoke is an event and fun to share with family and friends!
Ingredients
- Artichokes
2 fresh large artichokes
2 fresh lemons
1/3 cup of olive oil
8 cloves of garlic
8 slabs of butter
2 tsp. of kosher salt, more if desired
- Garlic Alioli
1/4 cup of mayonaise
1/2 cup of greek yogurt
1 Tbsp. of creme frache or sour cream
1/2 tsp. of dijon mustard
1/2 tsp. of hot sauce
1/2 lemon, juiced
1/2 tsp. of kosher salt
Directions
- Preheat oven to 350 degrees
- For artichokes
- Cut the stems and the top 1 inch off the artichokes. Remove and discard any small leaves toward the bottom near the stem.
- Rinse artichokes with water. Slice them in half vertically, then use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke.
- Slice each halved artichoke again.
- In a large pot of boiling water, add salt, artichokes, and 1 lemon cut in 1/2. Cook for 40 minutes, and then remove artichokes from water and place them on a baking sheet cut-side-up.
- Combine olive oil and juice of one lemon in small bowl. Brush the artichokes with olive oil mixture. Add 1 clove of garlic and 1 slab of butter on top of each quartered artichoke. Season with salt.
- Bake uncovered for 10-12 minutes or until browned. Serve with garlic aioli and crackers.
- Garlic Aioli
- Mix all garlic aioli ingredients together.
tips and nutritional value
- 1. To eat artichokes, pull off individual petals. Dip in an aioli like we did or you could dip them in melted butter or melted, use your teeth to gently remove the “meaty” flesh as you pull the leaf from your mouth.
- 2. Artichokes were once used for medicinal purposes. They are rich in antioxidants, vitamin c, vitamin k and fiber. (Joy Bauer, Healthline)
