Sunday, March 25, 2012
Roasted Artichokes & Vegan Aioli
Roasted Artichokes and Vegan Aioli
4 cloves garlic, peeled
8 - 10 T olive oil
Break off and discard the outer layers of leaves on each artichoke. With a scissors, snip off the thorny tip of the remaining leaves. Cut the artichokes in half. Slice a lemon so you have four slices. In a pan large enough to hold the artichokes tightly, lay the lemon slices down with a garlic clove on top of each. Lay the artichokes on top of the lemon slices and squeeze the juice from one lemon over the top. Drizzle the olive oil over the top as well. Seal the pan well with foil and bake at 375 degrees for 50 minutes.
Once roasted, use a spoon to remove the choke and grill the artichokes lightly before serving (this step is optional, but well worth it). Serve with the vegan aioli sauce.... wonderful!
1/2 C Vegeniase
1 garlic clove, finely minced
1 T fresh lemon juice
1/4 t juice from capers
Zest of 1/2 lemon
salt and pepper to taste
Put all the ingredients into a small bowl and mix. Refrigerate until ready to serve.
Note: The pic isn't mine.