# Roasted Artichokes with Lemon Aioli: A Delightful Appetizer or Side Dish
Artichokes, with their unique flavor and texture, make for a delightful and versatile culinary experience. Whether you prefer them as an appetizer or a side dish, roasted artichokes with lemon aioli are sure to impress your taste buds. This flavorful combination offers a perfect balance of savory and tangy notes, making it an ideal accompaniment to various main courses.
This recipe provides a step-by-step guide to creating perfectly roasted artichokes, complemented by a zesty lemon aioli sauce. It includes detailed instructions for preparing the artichokes, including removing the tough outer leaves and trimming the choke, ensuring an enjoyable and hassle-free cooking experience. Additionally, the recipe offers tips for achieving the perfect roast, resulting in tender and flavorful artichoke hearts.
To further enhance your culinary journey, the article also features a collection of alternative recipes, each exploring different culinary dimensions of artichokes. From stuffed artichokes filled with savory breadcrumb mixtures to artichoke fritters with a crispy exterior and soft interior, these recipes cater to diverse tastes and preferences.
Whether you're a seasoned cook or just starting your culinary adventure, this comprehensive guide to roasted artichokes with lemon aioli and additional artichoke recipes will surely inspire you to create delectable dishes that will tantalize your taste buds and leave your guests craving for more.
ROASTED ARTICHOKES WITH LEMON AIOLI
Roasted Artichokes with Lemon Aioli make an easy and delicious appetizer that's simple to prepare and very enjoyable to eat.
Provided by Daniela Modesto
Categories Appetizers
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Trim artichoke leaves by snipping just the tops with scissors. Cut stem and leave about 1-2". Cut artichokes in half and rub with lemon half and squeeze juice all over the artichoke halves. Sprinkle both sides with salt and pepper and drizzle with olive oil.
- Lay artichokes face down on parchment paper lined roasting sheet and roast for 35-40 minutes until tender.
- Meanwhile, combine mayo, mustard, pinch of salt, garlic, lemon zest and lemon juice in small mixing bowl and stir well to combine.
- When artichokes have finished cooking, remove one leaf at a time and dip bottoms in aioli and enjoy!
Nutrition Facts : Calories 189 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 431 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
ROASTED ARTICHOKES RECIPE (EASY!)
The easiest, most delicious method for how to roast artichokes! This roasted artichoke recipe is seasoned simply with lemon, garlic, and olive oil.
Provided by Maya Krampf
Categories Main Course
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (232 degrees C).
- Repeat steps 2 and 3 with all three artichokes.
Nutrition Facts : Calories 102 kcal, Carbohydrate 9.9 g, Protein 2.9 g, Fat 6.7 g, SaturatedFat 1.9 g, TransFat 0.1 g, Cholesterol 5 mg, Sodium 287.3 mg, Fiber 4.5 g, Sugar 1 g, UnsaturatedFat 4.5 g, ServingSize 1 serving
FIRE ROASTED ARTICHOKES WITH HERB AIOLI
Steps:
- Mix the garlic, shallot, olive oil, balsamic vinegar, basil or cilantro, salt, and pepper together in a large bowl. Place the steamed artichokes in the mixture and marinate for 15 to 20 minutes.
- To make the aioli: combine bread crumbs, white wine vinegar, garlic, salt, and egg yolks in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion. Add white pepper and hot sauce, to taste. Add fresh basil or cilantro and pulse to combine.
- Preheat a grill.
- Remove the artichokes from the marinade and place on char-broiler or barbecue fire with the leaves of the artichoke up. Cook for 4 to 6 minutes depending on fire temperature. Remove from fire and garnish with herb aioli and caviar of choice.
ROASTED ARTICHOKES WITH PARMESAN BREADCRUMBS
Artichokes were one of those vegetables that really intimidated me. They just seemed so hard to prepare. But, once you get the hang of it, it's really easy. I like to serve mine with a lemon-garlic aioli for dipping.
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the artichokes: Preheat the oven to 475 degrees F. Cut the lemons in half and squeeze the juice into a bowl. Add water.
- Trim the top 1 inch off the tops of the artichokes. Use kitchen shears to trim the pointy edges off the leaves. Trim the ends of the artichokes. Cut the artichokes in half through the centers. Use a spoon to scoop out the fuzzy chokes and the purple leaves. Place the artichokes in the lemon water as you work to prevent them from browning.
- Shake off the water from the artichokes and place, cut-sides down, in a small baking dish coated with cooking spray. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake until the artichokes are tender, 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet. Add the panko and cook until toasted, about 2 minutes. Remove to a small bowl and let stand until room temperature, about 10 minutes. Stir in the lemon zest, Parmesan and parsley.
- Make the lemon-garlic aioli: Stir together the mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper.
- To serve, turn over the artichokes and sprinkle with the panko mixture, stuffing some between the leaves. Drizzle or dip with the aioli.
STEAMED ARTICHOKES WITH LEMON-GARLIC AIOLI
Steaming the garlic with the artichokes mellows its flavor in this easy hors d'oeuvre. This recipe is included in Butterflied, Rolled, and Roasted Leg of Lamb.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Pack artichokes upright in a large pot. Add garlic. Pour in water. Bring to a boil. Reduce heat. Simmer, covered, for 35 minutes. Transfer to a plate; let cool. Peel and mash 4 steamed garlic cloves (reserve remainder for lamb). Stir in mayonnaise, zest, lemon juice, pepper, sugar, and salt. Remove artichoke leaves (reserve hearts for stuffing). Refrigerate leaves and aioli separately until ready to serve.
Tips:
- Choose fresh, plump artichokes with tightly closed leaves and no blemishes.
- Trim the artichokes by cutting off the stem and the top 1/3 of the leaves.
- Steam the artichokes for 10-12 minutes, or until the leaves are tender.
- Brush the artichokes with olive oil and sprinkle with salt and pepper.
- Roast the artichokes in a preheated oven at 400°F for 20-25 minutes, or until the leaves are browned.
- Serve the artichokes with lemon aioli or your favorite dipping sauce.
Conclusion:
Roasted artichokes are a delicious and healthy appetizer or side dish. They are easy to make and can be enjoyed by people of all ages. The lemon aioli adds a tangy and creamy flavor that complements the artichokes perfectly. Whether you are serving them at a party or enjoying them as a snack, roasted artichokes are sure to be a hit.
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