These artichokes need to be steamed thoroughly before the 15" in the broiler/roaster. Tough, hard to chew; not friendly. I'd advise anyone to steam before .... otherwise, ugh.
Roasted Baby Artichokes with Lemon 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.
More From Cooking Light
Total: 31 Minutes
- 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
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note