Roasted artichokes

By Vijaya Selvaraju
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Roasted artichokes:

  • 4 medium sized artichokes
  • 1/2 cup olive oil
  • 2 lemons, cut in half
  • 4 cloves of garlic, thinly sliced
  • Kosher salt
  • 4 sheets of heavy duty aluminum foil

Lemon aioli:

  • 1 egg
  • 1/2 teaspoon Dijon mustard
  • 1 lemon, juiced
  • 1 tablespoon lemon zest
  • 1 clove garlic, minced
  • 3/4 cup canola oil
  • 1/2 teaspoon salt


Roasted artichokes:

  1. Preheat oven to 425 degrees.
  2. 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.
  3. With a pair of kitchen scissors, trim the sharp tips of the remaining leaves. Rub lemon wherever cuts have been made and set aside.
  4. 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.
  5. Wrap foil around the artichoke.
  6. Place wrapped artichokes in a snug pan, and bake for one hour and 20 minutes. 
  7. Remove artichokes from oven and allow to slightly cool before unwrapping foil.

Lemon aioli:

  1. 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:

  1. Enjoy your artichoke by removing outer leaves one by one, dipping them in aioli.
  2. 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.

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