Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

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.

David Bonom
Recipe by Cooking Light May 2013

Gallery

Kang Kim; Styling: Jason Gledhill

Recipe Summary

hands-on:
16 mins
total:
31 mins
Yield:
Serves 4 (serving size: 6 artichoke halves and about 1 tablespoon aioli)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • 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.

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

Nutrition Facts

116 calories; fat 10.7g; saturated fat 1.5g; mono fat 4.1g; poly fat 3.6g; protein 0.7g; carbohydrates 5g; fiber 1.4g; cholesterol 5mg; iron 0.2mg; sodium 254mg; calcium 14mg.
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