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roasted baby artichokes with lemon aioli

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

Keep in mind baby artichokes don't have the big inedible thistle, so that doesn't have to removed here. If you are using regular artichokes, prepare accordingly.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Roast

Ingredients For roasted baby artichokes with lemon aioli

  • 6 c
    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 tsp
    mayonnaise
  • 1 tsp
    garlic, minced
  • 1/2 tsp
    lemon rind, grated

How To Make roasted baby artichokes with lemon aioli

  • 1
    Preheat oven to 425 degrees.
  • 2
    Combine 6 cups water and 4 tablespoons lemon juice in a large bowl. Cut off the top 1/2 inch of each artichoke. Cut off the 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 nin the juice mixture.
  • 3
    After 2 minutes, drain artichokes; pat dry with paper towels. Combine artichokes, 1 tablepoon oil, salt and pepper; toss well. Arrange in a nsingle layer on a baking sheet. Bake at 425 degrees for 10 minutes.
  • 4
    Combine remaining 1 tablespoon juice, remaining 2 teaspoons oil, mayo, garlic, and lemon rind in a small bowl. Serve with artichokes.
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