Ingredients
Roasted artichokes:
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4 medium sized artichokes
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1/2 cup olive oil
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2 lemons, cut in half
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4 cloves of garlic, thinly sliced
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Kosher salt
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4 sheets of heavy duty aluminum foil
Lemon aioli:
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1 egg
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1/2 teaspoon Dijon mustard
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1 lemon, juiced
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1 tablespoon lemon zest
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1 clove garlic, minced
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3/4 cup canola oil
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1/2 teaspoon salt
Directions
Roasted artichokes:
- Preheat oven to 425 degrees.
- Begin by trimming each artichoke's base and top third of leaves with a serrated knife. Remove the bottom two layers of tough outer leaves.
- With a pair of kitchen scissors, trim the sharp tips of the remaining leaves. Rub lemon wherever cuts have been made and set aside.
- Place artichoke on a large sheet of aluminum foil stem side down. Tuck slivers of garlic between leaves, and dress with a generous two to three tablespoons of olive oil, a squeeze of lemon juice, and a pinch of salt.
- Wrap foil around the artichoke.
- Place wrapped artichokes in a snug pan, and bake for one hour and 20 minutes.
- Remove artichokes from oven and allow to slightly cool before unwrapping foil.
Lemon aioli:
- Combine egg, mustard, lemon juice, zest, and garlic in a small food processor/blender and process to combine. Slowly stream in oil until mixture thickens to a mayonnaise like consistency. Season with salt.
To Serve:
- Enjoy your artichoke by removing outer leaves one by one, dipping them in aioli.
- Once the larger outer leaves have been removed and consumed, use a teaspoon to remove the fuzzy choke covering the heart, and discard. Eat the buttery artichoke heart with more aioli.
