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Whole Roasted Artichokes with Lemon-Garlic Aioli

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Whole Roasted Artichokes with Lemon-Garlic Aioli Whole Roasted Artichokes with Lemon-Garlic Aioli

Whole Roasted Artichokes with Lemon-Garlic Aioli




We love artichokes in my family and eat them often. I usually always steam them but sometimes I like to switch it up and try something different. I decided to try roasting some whole artichokes with garlic slivers. I kept it simple and didn’t remove the top portion of the leaves, but feel free to […]

We love artichokes in my family and eat them often. I usually always steam them but sometimes I like to switch it up and try something different. I decided to try roasting some whole artichokes with garlic slivers. I kept it simple and didn’t remove the top portion of the leaves, but feel free to trim them if you prefer. I shoved lots of garlic slivers throughout the leaves then drizzled them with fresh lemon juice and olive oil before seasoning with sea salt and freshly cracked pepper. That’s it! Wrapped them in foil and roasted them for about an hour and a half. They turned out darker than steamed artichokes but they tasted wonderful and the leaves were easier to remove. The softened bits of garlic throughout were a wonderful and a tasty surprise – I loved them.  I served these roasted artichokes with our favorite dipping sauce of the moment – lemon-garlic aioli. YUM! Some friends stopped by so we nibbled on these artichokes while we chatted and they were a big hit. My daughter especially loved them and nearly ate a whole one by herself.

Preheat the oven to 400 degrees.
Place two large sheets of tin foil out on the counter. Drizzle a bit of olive oil in the center of each. Place the trimmed and cleaned whole artichokes stem side down in the olive oil. Loosen the leaves a bit and place the garlic slivers throughout the leaves and in the center of the artichoke. Drizzle the lemon juice evenly over the top of each artichoke. Drizzle a bit more olive oil over the top of each artichoke. Season well with sea salt and freshly cracked pepper. Wrap the artichoke well with tinfoil then wrap again with another layer of tinfoil.

Place on a baking sheet and into the oven. Roast for 1 hour and 20 minutes. Remove from the oven and unwrap the foil when they are cool to the touch.

While the artichokes are roasting, make the lemon-garlic aioli by combining the mayonnaise, lemon juice, lemon zest, vinegar, minced garlic, crushed red pepper flakes, and sea salt & freshly cracked pepper, to taste together in a small bowl. Whisk until well combined then place into the refrigerator to allow flavors to mingle.
Serve the artichoke with the lemon-garlic aioli and additional lemon wedges. Enjoy.

Whole Roasted Artichokes with Lemon-Garlic Aioli   Save Print Prep time 5 mins Cook time 90 mins Total time 1 hour 35 mins   Author: Pam - For the Love of Cooking Recipe type: Side dish, Vegetable, Appetizer, Vegetarian Ingredients Olive oil, to taste 2 large artichokes, stem trimmed (trim the top of the leaves if you prefer, I like them whole) 2-3 large cloves of garlic, cut into slivers Juice from &frac...


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Source of news: For the love of cooking
Source of publication: 11-07-2017 16:07
visto: 6

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