Artichokes can be cooked multiple ways. Learn how to prepare artichokes to make Roasted Artichokes with Quick Garlic-Lemon Aioli, and Marinated Artichokes.
Roasted Artichokes with Quick Garlic-Lemon Aioli
1 lemon, plus extra for serving
4 artichokes (8-10 oz. each)
3 T. olive oil
Salt & pepper
Adjust oven to lower-middle position and preheat to 475.
Put about 2 quarts water into a large bowl. Cut lemon in half, squeeze juice into the water, and drop in spent lemon halves.
Prepare artichokes: Trim stem to about ¾ inch. Cut off top quarter (a serrated bread knife works well). Pull tough outer leaves downward toward stem and break off at base; continue until first 3-4 rows of leaves are off. If desired, using a paring knife, trim any rough, dark green areas around base. Cut artichoke in half (top to bottom) and drop into acidulated water. Using a spoon, remove fuzzy choke. Pull out inner, tiny purple leaves, leaving a small cavity in the center of each half. Return to the lemon water until finished with all artichoke halves.
Brush a 9 x 13 (or similar sized) pan with 1 T. olive oil. Remove artichokes from water, shaking off the excess lemon water (some water will still be on them – that’s OK). Toss artichokes with remaining 2 T. oil, salt and pepper, working the oil and seasonings between the leaves.
Arrange artichokes cut side down in the pan. Cover tightly with aluminum foil and roast until cut sides are starting to brown and both bases and leaves are tender when poked with tip of paring knife, 25-30 minutes. Serve warm or at room temperature, with aioli on the side.
Quick Garlic-Lemon “Aioli”
½ t. finely grated lemon zest
1 ½ T. fresh lemon juice
1 t. minced garlic (about 1 clove)
½ cup mayonnaise
¼ t. salt
black pepper, to taste
Stir all ingredients together in a small bowl. Can be made up to 2 days ahead and refrigerated, covered. (Makes about ½ cup aioli.)
Recipe from Cook’s Illustrated
2 lemons, divided
2 ½ cups olive oil
3 lbs. baby artichokes (2-4 oz. each), or large artichokes
8 garlic cloves, peeled (6 smashed, 2 minced)
2 sprigs fresh thyme
1 t. table salt
¼ t. pepper
¼ t. red pepper flakes
2-3 T. minced fresh mint
Using a vegetable peeler, remove three 2-inch strips of zest from 1 lemon. Grate and reserve ½ t. zest from other lemon. Juice lemons to make ¼ cup. Keep spent lemon halves.
Combine oil and lemon zest strips in medium saucepan. Prepare artichokes: cut off top quarter of artichoke, snap off outer leaves and trim away dark skin. Peel and trim stem if desired. Cut artichoke in half lengthwise. (If using large artichokes, quarter them and remove fuzzy choke.) Rub each artichoke half with spent lemon halves and add to saucepan.
Add smashed garlic, thyme, salt, pepper and pepper flakes to saucepan and bring to a rapid simmer over high heat. Reduce heat to medium-low and simmer, stirring occasionally to submerge all artichokes, until all can be pierced with a fork but are still firm, about 5 minutes. Remove from heat; cover; let sit until artichokes are fork-tender, about 20 minutes.
Fold in mint, lemon juice, lemon zest and minced garlic. Season with salt to taste. Using slotted spoon, transfer artichokes to two 1-pint jars with tight lids. Strain oil through fine-mesh strainer set over large liquid measuring cup. Discard thyme sprigs then spoon solids evenly into jars. Cover artichokes with strained oil and let cool. Keep in the refrigerator and use within 5-6 days.
Chef’s Note: Refrigerate strained oil and use on salads, sauteing or drizzling over vegetables or fish!
Recipe from Cook’s Illustrated