Roasted Baby Artichokes with Aioli

Spring is coming, and so are all the veggies. One of my favorites to spot in the produce section is baby artichokes. 

Not only are they pretty – like big green flowers – they are also delicious sliced into salads and especially, in my opinion, roasted. We like our roasted baby artichokes with a side of garlicky aioli for dipping, and I will tell you, they do not last long. Crispy and salty, with that distinctive earthy-creamy artichoke taste, roasted baby artichokes cause a big fuss. Oh, and you eat the whole thing, no need to pull off any leaves. Just dip and munch. You might consider making a double – or triple – batch. 

And make them quickly, because you will want to make them again. They are only in season – and usually only in the stores – from March until May. We should all get to it. 

Crispy and salty, with that distinctive earthy-creamy artichoke taste, roasted baby artichokes are a crowd pleaser.  

Roasted Baby Artichokes with Aioli

Juice of ½ lemon
6 baby artichokes
1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper

For the aioli:
¼ cup mayonnaise (Duke’s is preferable)
Juice of 1 lemon
1 small garlic clove, crushed with the back of a knife
½ teaspoon kosher salt

Preheat the oven to 400 degrees. Fill a medium-sized bowl with water, then squeeze in the lemon juice. Set aside. 

Chop off the pointy tops of the artichokes, about ½ inch from the top. Remove the tough leaves and discard them. Use a paring knife to trim the stringy outsides of the stems. Cut the trimmed artichokes in half from top to bottom, and place them in the lemon water. 

Dry the artichokes off with paper towels, and toss them on a sheet pan with the olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Roast for about 20 minutes, shaking the pan halfway through the cooking time, until the artichokes have browned in spots. 

Make the aioli while the artichokes are cooking. In a small bowl, whisk together the mayonnaise and lemon juice. Stir in the garlic clove and salt. 

Serve the roasted artichokes hot with aioli on the side for dipping.