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Roasted Baby Artichokes with Lemon Aioli

Photo: Kang Kim; Styling: Jason Gledhill
Hands-on time 16 mins
Total time 31 mins
Yield Serves 4 (serving size: 6 artichoke halves and about 1 tablespoon aioli)
Complement your Spring menu with Roasted Baby Artichokes with Lemon Aioli. Unlike big artichokes, baby ones don't have a inedible, thistly "choke" that needs to scooped from the center--the whole baby artichoke can be eaten.

Ingredients

  • 6 cups water
  • 5 tablespoons fresh lemon juice, divided
  • 12 baby artichokes
  • 5 teaspoons extra-virgin olive oil, divided
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup light mayonnaise
  • 1 teaspoon minced garlic
  • 1/2 teaspoon grated lemon rind

Nutrition Information

  • calories 116
  • fat 10.7 g
  • satfat 1.5 g
  • monofat 4.1 g
  • polyfat 3.6 g
  • protein 0.7 g
  • carbohydrate 5 g
  • fiber 1.4 g
  • cholesterol 5 mg
  • iron 0.2 mg
  • sodium 254 mg
  • calcium 14 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine 6 cups water and 4 tablespoons juice in a large bowl. Cut off top 1/2 inch of each artichoke. Cut off 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 in juice mixture.

  3. Drain artichokes; pat dry with paper towels. Combine artichokes, 1 tablespoon oil, salt, and pepper; toss well. Arrange in a single layer on a baking sheet. Bake at 425° for 15 minutes or until tender, turning after 10 minutes.

  4. Combine remaining 1 tablespoon juice, remaining 2 teaspoons oil, mayonnaise, garlic, and lemon rind in a small bowl. Serve aioli with artichokes.