Oven Roasted Garlic Artichokes

1

Preheat the oven to 425ºF.

2

Trim the ends of the artichoke stem. Slice the first 1½” off the top. Peel the first two or so layers of the tough, outer leaves. Use scissors to trim any pointy ends from the leaves.

3

Cut the artichokes in half lengthwise and use a spoon to remove the fuzzy choke from each half. Rinse well with water to clean and remove any dirt.

4

Drizzle some oil in a baking dish. Drizzle more over the cut side of the artichokes and season with salt and pepper all over, rubbing into the leaves as you go.

5

Add the garlic cloves to the baking dish. Cover with aluminum foil and place in the oven to roast, until tender, about 40 to 45 minutes.

6

In a small bowl, mash the garlic with a fork and add the mayonnaise and lemon juice and mix to combine. Season with salt and pepper.

7

Serve the artichokes with the dipping sauce, dipping the leaves into the aioli as you go. Drizzle with more lemon juice if desired.

8

Substitutions: No mayonnaise, omit the aioli and serve with lemon juice or dip into an herb butter sauce.