These Crispy Roasted Artichokes are an elegant appetizer, perfect for a cocktail parties and friendly gatherings. With barely any effort at all, these crispy roasted artichokes pack some serious flavor punch. To accompany these little gems, the lemon basil aioli is a luxurious creamy accompaniment
Crispy Roasted Artichokes
3 cans Artichoke Hearts, drained halved and patted dry (If using frozen, just thaw and follow recipe as written)
1/3 cup Extra Virgin Olive Oil
Salt & Pepper
parmesan cheese for garnish
1- Preheat oven to 400
2- Halve artichokes and make sure they are dried well.
3- Put in a bowl and drizzle with olive oil, salt and pepper
4- Lay artichokes on a roasting pan and roast in oven for 15 to 20 minutes or until golden brown . Check after 10-12 minutes and flip artichokes so that both sides can brown.
5- The artichokes are finish roasting when they’re edges are crispy and a nice deep golden brown. Transfer to a plate and sprinkle with parmesan cheese. Serve with lemon Basil Aioli – see recipe below
Lemon Basil Aioli
Makes about 1 cup
1 clove garlic
1/4 teaspoon kosher salt
3/4 cup fresh basil leaves, washed
3/4 cup mayonnaise
2 tablespoons extra-virgin olive oil
2 teaspoons of Dijon mustard
2 teaspoons water
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
1-Sprinkle the garlic with the salt and mince. If you have one, transfer to a morter and pestle and mash to smooth paste. If not, just use the side of your knife to mash the garlic and salt into a paste.
2-Move garlic paste and all other ingredients to a mini food processor/ blender. Combine until completely smooth.
3-Pour sauce into a serving bowl, cover and place in refrigerate for at least 1 hour before serving. Serve with Crispy Roasted Artichokes.