Roasted Baby Artichokes in Herbed Meyer Lemon Oil
Ingredients
- 8 baby artichokes
- juice from 2 Meyer lemons or regular lemons + thinly sliced peel from one lemon
- ¼ cup chopped basil
- ¼ cup chopped parsley
- few sprigs fresh thyme leaves
- dash kosher salt
- 2 tablespoon extra virgin olive oil plus more for after roasting
- your favorite brand aioli
Instructions
- Heat oven to 425 F.
- In a large bowl, combine juice, herbs, oil, salt.
- Wash and prep artichokes as described above and place each one into the lemon juice mixture to coat.
- Once all the artichokes are prepped, pour them onto a baking sheet.
- Cover the pan with foil and roast for 15 min.
- Uncover and lower heat to 400 and continue to roast for another 15 min.
- Serve with a creamy aioli, or extra lemon herb oil and a dash of kosher salt.
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