Surprisingly rich in antioxidants and loaded with fiber, roasting turns armadillo-like artichokes into a savory winter treat.
Prep time:20 minutes
Total time:1 hour 15 minutes
Yield: Serves 4 to 6
2lemons, cut into wedges
2 sprigsparsley, chopped
1 tablespoonolive oil
1 tablespoonunsalted butter
2 clovesgarlic, minced
1/2 teaspoonblack pepper
4 tablespoonsreduced-fat mayonnaise, for aioli (optional)
2 tablespoonsolive oil, for aioli (optional)
1 teastpoonDijon mustard, for aioli (optional)
1/2lemon, juiced, for aioli (optional)
Pinchsea salt and black pepper, for aioli (optional)
Rinse artichokes under cold water. Drain and squeeze out excess moisture.
Using a serrated knife, remove stem so the artichoke sits upright. Slice off the top third. Using sturdy scissors, clip prickly tips from the leaves and remove lower leaves near the base. Rub exposed surface of artichokes with lemon wedges.
Add 2 cups water and 4 lemon wedges to a large cooking pot fitted with a colander. Bring water to a rapid boil. Add artichokes and cover. Cook for 20 to 25 minutes.
While water boils, preheat oven to 400 degrees Fahrenheit. In a small mixing bowl, combine olive oil and butter, warm until melted. Add garlic, salt and pepper.
Remove artichokes from cooking pot. Allow artichokes to cool before cutting in half. Drizzle cut side up with seasoned oil and butter. Place in a baking dish cut side down with 1/2 inch of warm water. Cover dish with aluminum foil. Place on the center rack of oven and cook for 25 to 30 minutes. The artichokes are done when leaves pull easily away from center.
To make aioli sauce, combine mayonnaise, olive oil, Dijon mustard, lemon juice, salt and pepper in a small mixing bowl. Stir and refrigerate until ready to serve.
Plate artichokes with aioli sauce. Eat by dipping petals into sauce, placing leaves in your mouth and using your upper teeth to scrape off succulent flesh. Cut away feathery parts to expose meaty base reminiscent of a portobello mushroom.