I have made these Roasted Artichokes with Lemon Aioli almost weekly for the last month. It might be my need for an early spring or maybe it’s because I could never resist artichokes.
Small spring artichokes taste best to me. Not that I’d turn down one of those gorgeous large artichokes. However, the spring chokes have more tender leaves and although there is less “meat” on the smaller spring chokes, sorting through three or four of these with a good portion of lemon aioli makes the perfect light meal or starter.
Occasionally on a Friday evening, I’ll roast 8-10 spring artichokes and serve them with a bottle of our favorite white wine. Then Ranger Craig and I will sit down at our large family sized wood dining table that takes up most of the dining area and dig in. Just the two of us (and Gus of course), our giant platter of roasted artichokes and lemon aioli, loads of napkins and a bottle of wine. My kind of Friday night.
I can promise you there are never leftovers.
These lip-smacking, finger-licking artichokes are also great for casual entertaining, especially during the summer months. I love to make these as a starter for an afternoon meal on the patio with loads of salads, burgers and Oregon craft beer. They’re fun, messy and absolutely worth the little bit of effort to prepare.
Because the spring artichokes are smaller, they’re a little easier to trim up and roast. However, if all you can find are the larger chokes, go for it! You won’t be disappointed.
As we head into spring, even though it’s snowing at the moment, this lovely dish makes a tasty spring treat and a lovely presentation on a spring table.
Delicious Wishes and Loads of Love to ya!
Roasted Artichokes with Lemon Aioli
These roasted artichokes couldn’t be easier to prepare. I’ve created a no-fuss recipe that will have these little beauties in the oven in no time and ready to eat in less than 2 hours.
Artichokes don’t have to be trimmed down to half their size or the fuzzy choke pulled out prior to roasting. When using the smaller artichokes, simply trimming the tops and stems and then slicing in half works just as well. Roast and cool and then serve them with this easy lemon aioli. They make a lovely appetizer or evening nibble.
4-6 small to medium artichokes
½ cup extra virgin olive oil
Salt and pepper
1/2 cup of good quality mayonnaise
zest of one lemon
1 tablespoon of lemon juice
1 clove garlic, minced
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Preheat the oven to 425F.
With a very sharp knife, trim the tops of the artichokes about ¼ - ½ inch, just to snip the jagged edges at the tops, and then slice the artichoke in half through the stem. You can trim up the stem end if you like.
Place the artichokes in a baking dish and add enough water to the baking dish to barely cover the bottom of the baking dish. Just enough to help the artichokes steam. Then drizzle with the olive oil and lemon juice. Last, season well with salt and pepper.
Cover the baking dish tightly with foil and then place it in the oven and roast for about 1 - 1 ½ hours. Check at 1 hour to see if they are soft. You want the leaves to fall off easily and the center to be fork tender.
Once the artichokes are done, remove them from the oven and take the foil off the baking sheet. Let them cool.
While the artichokes are cooling, whisk together the mayonnaise, lemon zest, lemon juice, garlic and olive oil. Season to taste with salt and pepper.
Remove some of the “well done” outer leaves to reveal the more supple and softer leaves. Then place the artichokes on a platter or individual plates and serve with lemon aioli for dipping.