ROASTED ASPARAGUS AND BABY ARTICHOKES WITH LEMON-OREGANO AIOLI

Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli image

Provided by Tori Ritchie

Categories Appetizer Roast Vegetarian High Fiber Dinner Lemon Artichoke Asparagus Summer Party Oregano Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 12

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Ingredients

Aioli:
1 cup mayonnaise
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh oregano
1 garlic clove, pressed
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon peel
Artichokes and asparagus:
1 lemon, halved
12 baby artichokes
3 tablespoons olive oil, divided
2 1-pound bunches thick asparagus spears, tough ends trimmed

Steps:

For aioli:
Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in small bowl to blend. Season aioli to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
For artichokes and asparagus:
Bring large saucepan of salted water to boil. Fill large bowl with cold water; squeeze juice from lemon halves into water. Working with 1 artichoke at a time, pull off all dark green outer leaves until only tender inner yellow leaves remain. Cut off top 1 inch from artichoke. Cut off stem and trim around stem base of artichoke. Cut artichoke lengthwise in half and immediately drop into lemon water to prevent discoloration. Repeat with remaining artichokes.
Drain artichokes, then add to saucepan of boiling salted water and blanch 3 minutes. Drain again. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 425°F. Line 2 rimmed baking sheets with foil. Place artichokes on 1 prepared baking sheet. Drizzle 1 tablespoon oil over; sprinkle with salt and pepper and toss to coat. Spread in even layer on sheet. Place asparagus spears on second baking sheet. Drizzle remaining 2 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Spread in even layer on sheet. Roast asparagus and artichokes until tender, about 8 minutes for asparagus and about 15 minutes for artichokes. Arrange artichokes and asparagus on platter. Place bowl of aioli in center for dipping and serve.

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yahya gamenge

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Avery Alvarez

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Roasted asparagus and baby artichokes with lemon-oregano aioli is a must-try for any vegetable lover. It's a flavorful, healthy, and easy-to-make dish that's perfect for any occasion.

Nokwazi Mkhwanazi

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I love the simplicity of this dish. The roasted vegetables and the aioli sauce are both easy to make, but they come together to create a truly special dish.

Ndonie Lindiwe

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This dish is a great way to use up leftover asparagus and artichokes. It's also a healthy and delicious side dish that can be served with a variety of meals.

Rito Sonia

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Roasted asparagus and baby artichokes with lemon-oregano aioli FTW!

Daja Thomas

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This recipe was easy to follow and the results were amazing. The roasted vegetables were crispy on the outside and tender on the inside. The aioli sauce was creamy and flavorful. I will definitely be making this dish again.

Blessing Gatwiri

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Roasted asparagus and baby artichokes with lemon-oregano aioli ???

Jennifer Moananu

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Just made this for lunch and it was delicious! The asparagus was perfectly roasted and the artichokes were tender and flavorful. The aioli sauce was the perfect finishing touch. ?

Cron Rashid

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This dish was a hit at my dinner party last night. Everyone raved about the flavor of the roasted vegetables and the creamy aioli sauce. Will definitely make this again!