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Roasted Artichokes with Lemon Mayonnaise
Recipe - Frankston #713
![Roasted Artichokes with Lemon Mayonnaise](https://storage.googleapis.com/dam-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/Images/Recipes/SeptOct2023/Roasted-Artichokes-600x360.jpg)
Roasted Artichokes with Lemon Mayonnaise
Prep Time60 Minutes
Servings8
Cook Time60 Minutes
Ingredients
4 medium artichokes
2 large lemons, divided
6 Tbs Brookshire’s Extra Virgin Olive Oil, divided
1 tsp sea salt
1 tsp black pepper
1/2 cup dry white wine
chopped fresh parsley, for serving
crushed red pepper, for serving
1 lemon, sliced (for serving)
1 cup mayonnaise
2 tsp capers, rinsed and finely chopped
2 tsp fresh parsley, finely chopped
1/2 tsp garlic salt
1/4 tsp chile powder
Directions
- Preheat oven to 425° F. Wash artichokes under cold water. Fill a large bowl with cold water. Add the juice from 1 lemon. Keep the squeezed lemon halves for breaking down the artichokes. Cut off 1/2 inch from stem. Rub with a lemon half. Pull off some of the bottom petals, and discard them. Using a sharp knife, cut off the top 1/4 of artichoke. Rub the edges with lemon. Using kitchen scissors, snip the top pointy end from each remaining petal. Rub with lemon. Using a vegetable peeler, peel the outer layer of the stem. Place the artichoke top-side down. Cut in half from stem to top. Place half in lemon water. For the other half, use a spoon to scoop out the fibrous middle of artichoke. Place artichoke half in lemon water. Scoop out the middle of remaining half. Repeat process with other artichokes.
- After trimming all artichokes, remove halves from lemon water. Rinse, and pat dry. Place in a baking dish cut-side up. Drizzle 3 tablespoons of olive oil over artichokes. Add salt and pepper. Pour wine into bottom of dish. Bake for 1 hour. Remove after 30 minutes. Turn over the artichokes. Drizzle with remaining oil. Cover with foil, and cook for remaining 30 minutes.
- Garnish artichokes with chopped parsley, crushed red pepper and lemon slices. In a bowl, combine the mayonnaise, zest from remaining lemon, 2 tablespoons of lemon juice and remaining ingredients. Serve the artichokes. The meat inside the outer petals, all of the heart and part of the stem are edible. Dip a petal in lemon mayonnaise, and pull it through your teeth to extract the meat. Discard remainder of petal.
Nutritional Information
Per Serving: Calories: 330, Fat: 31 g (5 g Saturated Fat), Cholesterol: 10 mg, Sodium: 550 mg, Carbohydrates: 10 g, Fiber: 5 g, Protein: 3 g.
60 minutes
Prep Time
60 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
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Fresh Lemon - 1 Each
$0.89
![Brookshire's Extra Virgin Olive Oil](https://storage.googleapis.com/images-bks-prd-1385851.bks.prd.v8.commerce.mi9cloud.com/product-images/cell/1c7e32a3-4be6-4b61-9a84-df25ce7cc074.jpeg)
Brookshire's Extra Virgin Olive Oil - 17 Each
$9.99 was $11.49$0.59 each
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Fresh Lemon - 1 Each
$0.89
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Kraft Mayo, Creamy & Smooth, Real - 22 Fluid ounce
$5.39 was $6.99$0.25/fl oz
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Brookshire's Chili Powder - 1.9 Each
$2.50 was $3.59$1.32 each
Nutritional Information
Per Serving: Calories: 330, Fat: 31 g (5 g Saturated Fat), Cholesterol: 10 mg, Sodium: 550 mg, Carbohydrates: 10 g, Fiber: 5 g, Protein: 3 g.
Directions
- Preheat oven to 425° F. Wash artichokes under cold water. Fill a large bowl with cold water. Add the juice from 1 lemon. Keep the squeezed lemon halves for breaking down the artichokes. Cut off 1/2 inch from stem. Rub with a lemon half. Pull off some of the bottom petals, and discard them. Using a sharp knife, cut off the top 1/4 of artichoke. Rub the edges with lemon. Using kitchen scissors, snip the top pointy end from each remaining petal. Rub with lemon. Using a vegetable peeler, peel the outer layer of the stem. Place the artichoke top-side down. Cut in half from stem to top. Place half in lemon water. For the other half, use a spoon to scoop out the fibrous middle of artichoke. Place artichoke half in lemon water. Scoop out the middle of remaining half. Repeat process with other artichokes.
- After trimming all artichokes, remove halves from lemon water. Rinse, and pat dry. Place in a baking dish cut-side up. Drizzle 3 tablespoons of olive oil over artichokes. Add salt and pepper. Pour wine into bottom of dish. Bake for 1 hour. Remove after 30 minutes. Turn over the artichokes. Drizzle with remaining oil. Cover with foil, and cook for remaining 30 minutes.
- Garnish artichokes with chopped parsley, crushed red pepper and lemon slices. In a bowl, combine the mayonnaise, zest from remaining lemon, 2 tablespoons of lemon juice and remaining ingredients. Serve the artichokes. The meat inside the outer petals, all of the heart and part of the stem are edible. Dip a petal in lemon mayonnaise, and pull it through your teeth to extract the meat. Discard remainder of petal.