Okay, so it may be a liiiitle late for artichokes, as they’re more of a “Spring Thing,” but if you can get your hands on some baby artichokes, this is an easy, tasty, and healthy side or appetizer!
How do baby artichokes differ from regular artichokes? Well, aside from their smaller size, they lack the thistly choke found in mature artichokes that usually has to be scooped out before eating, which means that after you remove the tough, outer leaves, you can eat the entire thing.
I like that this recipe is very straightforward and simple. There are very few ingredients, and the resulting dish is fresh and flavorful. I’m a real fan of the refreshing bite of the lemon aioli; however if I were to make it again, I would probably add some sour cream or creme fraiche for just a bit more tang. I topped my aioli with chives, but you could use a different fresh herb to change up the flavor profile to your liking.
Roasted Baby Artichokes with Lemon Aioli
recipe slightly adapted from here
- 6 cups water
- 1/4 cup + 1 tbsp fresh lemon juice
- 12 baby artichokes
- 1 tbsp + 2 tsp extra virgin olive oil
- salt and freshly-ground pepper
- 1/4 cup mayo (I like the olive oil mayo, or the light mayo)
- 1 small clove garlic, minced
- zest of 1 lemon
- 1-2 tbsp chopped chives
- Preheat oven to 425 degrees.
- Combine the water and 1/4 cup lemon juice in a large bowl.
- Cut off the top 1/2-inch of each artichoke. Cut the stem of the artichoke, leaving 1-inch or less from the base; peel the stem. Remove the tough outer leaves, and slice each artichoke in half lengthwise. Place the artichokes in the juice mixture.
- Drain the artichokes and pat them dry. In a large bowl, combine the artichokes, 1 tablespoon oil, salt, and pepper. Arrange in a single layer on a baking sheet, and bake for 15 minutes (or until tender), turning after 10 minutes.
- In a small bowl, combine the mayo, 1 tbsp lemon juice, lemon zest, and garlic. Top with the chives. Serve with the roasted artichokes.