Email to Filus1217      

Roasted Baby Artichokes w/ Lemon Aioli

Source of Recipe

.
Roasted Baby Artichokes w/ Lemon Aioli

Cooking Light - May 2013 - David Bonom,
Reviews rate this recipe 4 of 5 stars.
Serves 4 (serving size: 6 artichoke halves and about 1 tablespoon aioli)
Total time: 31 Minutes

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

Preparation:
1. Preheat oven to 425°.

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.

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.

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

One serving equals: Calories 116; Fat 10.7 g (Satfat 1.5 g, Monofat 4.1 g, Polyfat 3.6 g); Protein 0.7 g; Carbohydrate 5 g; Fiber 1.4 g; Cholesterol 5 mg; Sodium 254 mg