Roasted Baby Artichokes with Lemon Aioli

4 Reviews
ADD YOUR REVIEW
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)
By David Bonom
May 2013
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 116
  • Fat 10.7g
  • Satfat 1.5g
  • Monofat 4.1g
  • Polyfat 3.6g
  • Protein 0.7g
  • Carbohydrate 5g
  • Fiber 1.4g
  • Cholesterol 5mg
  • Iron 0.2mg
  • Sodium 254mg
  • Calcium 14mg

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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Ratings & Reviews

Hurry it is Baby Artichoke Season Now.

VaBelle35
April 12, 2015
I look forward to spring for a variety of reasons foremost of which is the season's first artichokes and asparagus from California. There will be seasonal variations so cooks should prepare accordingly, for example last year's baby artichokes were firm and fleshly, this years' not so much. These are finger foods and are served as such. A vegetable peeler makes short work of the stems and as a rule I always remove the prickly ends of the chokes with a kitchen scissors and a chef's knife for the main bunch of leaves. These are easily prepared in advance and held at room temperature with plenty of fresh lemon juice squeezed over the cooked chokes.  

Bethlyn's Review

JNBank
June 03, 2013
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.

JNBank's Review

WilliamWhite
May 21, 2013
Agree that there wasn't much to the artichoke but it was delicious. A lot of work to prepare the artichoke itself. They were so good that they didn't even need the aioli! I will try to make the dip for next time!

VaBelle35's Review

Bethlyn
April 19, 2013
I was happy to see baby artichokes at Wegmans last night, so I roasted a double batch (24 artichokes) this morning. This is a very easy recipe, and the aioli is a nice, refreshing dip for these. If you're going to go through the process of cleaning up the artichokes, you might as well make a double batch so you have it for more than one meal. Once you take off the tops, stems and outer leaves, there really isn't much left.