Hands-on Time
16 Mins
Total Time
31 Mins
Yield
Serves 4 (serving size: 6 artichoke halves and about 1 tablespoon aioli)
Photo: Kang Kim; Styling: Jason Gledhill

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 4

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

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