Add Light Spring Flavors To Your Next Meal With This Dish
Spring is the perfect time to freshen up your recipe routine. To help, here is one of our favorite spring recipes- a quick and easy recipe for Roasted Baby Artichokes with Lemon Aioli. Unlike their bigger brothers, baby artichokes can be eaten whole, making them a great starter with less mess.
- 12 baby artichokes
- 6 cups of water
- 5 tablespoons of freshly squeezed lemon juice
- 5 teaspoons of extra-virgin olive oil
- ¼ teaspoon of kosher salt
- 1/8 teaspoon of black pepper
- ¼ cup of light mayo
- 1 teaspoon of garlic, minced
- ½ teaspoon of grated lemon rind
Preheat your oven to 425 degrees F.
Cut the top ½ inch and stem to within 1 inch of the base off each artichoke. Remove the bottom leaves and any tough outer leaves. You should be left with just the heart and the bottom. Cut the artichokes in half, lengthwise.
Add 4 tablespoons of the lemon juice to the water in a large bowl. Put the artichokes in the mixture. Let sit for a few minutes.
Drain the artichokes and pat them dry. Toss them with the 1 tablespoon of oil, salt and pepper until coated. Place them in a single layer on a baking sheet and bake for 15 minutes or until tender, turning halfway.
To make the aioli, stir the remaining tablespoon of lemon juice, 2 teaspoons of oil, mayo, garlic, and lemon rind. Dip your baby artichokes in the aioli once tender for a great way to start your spring meals! The batch can be doubled to make a perfect appetizer to bring to your next party.
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