Roasted Baby Artichokes with Lemon Aioli

Roasted Baby Artichokes with Lemon Aioli Recipe
Photo: Kang Kim; Styling: Jason Gledhill
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.

Yield:

Serves 4 (serving size: 6 artichoke halves and about 1 tablespoon aioli)

Recipe from

Cooking Light

Recipe Time

Hands-on: 16 Minutes
Total: 31 Minutes

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

May 2013
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