Roasted Baby Artichokes with Lemon Aioli

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 16 Minutes
Total: 31 Minutes

Nutritional Information

Amount per serving
  • Calories: 116
  • Fat: 10.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 3.6g
  • Protein: 0.7g
  • Carbohydrate: 5g
  • Fiber: 1.4g
  • Cholesterol: 5mg
  • Iron: 0.2mg
  • Sodium: 254mg
  • Calcium: 14mg

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. 1. Preheat oven to 425°.
  2. 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. 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. 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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