Roasted Artichokes with Lemon Dijon Aioli

Roasted Artichokes with Lemon Dijon Aioli

Oven-roasted artichokes stuffed with garlic and paired with a creamy, zesty vegan and oil-free aioli.

Roasted Artichokes with Lemon Dijon Aioli

Yield: 4

Author: Courtney Crary- Not Like Mama

prep time: 5 Mcook time: 75 Mtotal time: 80 M

Oven-roasted artichokes stuffed with garlic and paired with a creamy, zesty vegan and oil-free aioli

ingredients:

For the Artichokes

4 artichokes
3 cloves garlic, chopped
1/2 lemon, juice of
kosher salt
freshly ground black pepper

For the Lemon Dijon Aioli

1/2 cups raw cashews (see notes if you do not have a high speed blender)
1 clove garlic
1 lemon, juice of
1/2 Tbsp nutritional yeast
1 tsp dijon mustard
1/4 cup water or aquafaba
1/2 tsp kosher salt

instructions:

How to cook Roasted Artichokes with Lemon Dijon Aioli

For the Artichokes

Preheat the oven to 425 degrees F.
With a sharp knife, remove the stem and top ⅓ of the artichokes.
Stuff the artichokes with the 2 chopped garlic cloves, a pinch of salt, and some freshly cracked pepper. Squeeze the juice of ½ lemon into the center of the artichokes.
Wrap each artichoke in tin foil (stem side down). Place directly on the oven rack and roast for 60-75 minutes, depending on the size of the artichokes. To test their doneness, pierce the stem end with a knife. If it slides through easily, they’re ready to eat.
Once you’ve removed the artichokes from the oven, allow them to cool for five minutes. Then remove from the tin foil and serve with the aioli. Enjoy!

For the Lemon Dijon Aioli

In a high-speed blender, combine the cashews, water or aquafaba, nutritional yeast, ½ tsp salt, the remaining garlic clove, the juice of one lemon, and dijon.
Blend on high until perfectly smooth and creamy, stopping to scrape down the sides as needed. If you do not have a high speed blender, see the recipe notes.

NOTES:

Cook time will vary from 60-75 minutes based on the size of the artichoke. If you don't have a high speed blender, soak the cashews in boiling-hot water for fifteen minutes before adding them to the blender. This softens the cashews and makes them easier to blend.

Calories

72.66

Fat (grams)

0.54

Sat. Fat (grams)

0.11

Carbs (grams)

15.91

Fiber (grams)

7.22

Net carbs

8.68

Sugar (grams)

1.26

Protein (grams)

4.19

Sodium (milligrams)

544.01

Cholesterol (grams)

0.02

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About the recipe:

Up until recently, I’d only had artichokes roasted and dipped in melted butter. It was delicious, but seemed silly to me, even then. Why bother eating a vegetable if you’re just going to cover it in saturated fat?

But I have newfound respect for artichokes and their place as a simple, healthy but delicious side dish or appetizer. They’re low in calories and are high in fiber, folate, and potassium. However, when they aren’t covered in oil before roasting, they do benefit from a tasty dipping sauce.

When selecting an artichoke, look for one that is bright green and is still plump. Artichokes begin to dry out after they’ve been picked and the changing color from green to purple or brown is an indicator of that loss of moisture.

Once you’ve purchased your artichokes, you’re ready to cook them and serve them for a fancy or casual dinner. Let’s talk recipe notes:

RECIPE NOTES

1.To prepare the artichokes, turn them on their side and cut off the stem (right at the base) and the top ⅓. Use your fingers to slightly open and separate the “petals”.

2. Each artichoke with get ½ clove of garlic. You can use more if you want, as the garlic becomes really creamy, mild, and delicious after roasting. Then sprinkle each one with a bit of salt, pepper, and lemon juice.

3. Small artichokes will only need an hour in the oven, while large ones will need up to 75 minutes. Use the knife test to see when they’re ready (you can pierce directly through the foil).

4. If you don’t have a high speed blender to make the aioli, soak your cashews in boiling hot water for about 30 minutes. This will soften them and make them easier to transform into a creamy sauce.

5. After the artichokes have cooled for five minutes, serve them immediately with ramekins of the sauce for dipping.

6. The aioli will keep in the fridge for about five days, but the artichokes don’t reheat particularly well. So make sure you don’t make more than you can eat.