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Roasted Baby Artichokes with Aioli
Crispy and salty, with that distinctive earthy-creamy artichoke taste, roasted baby artichokes are a crowd pleaser.
Artichokes are in season from March until May. Crispy and salty, with that distinctive earthy-creamy artichoke taste, roasted baby artichokes are a crowd pleaser. No need to pull off any leaves; just dip and munch.
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.
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