Healthy Crispy Roasted Artichokes are quite different than just boiled artichokes, and the garlic mayo takes them to a new level.
Artichokes have been cultivated and eaten in Mediterranean countries for thousands of years, and their culinary uses date back to ancient Greece and Rome.
They are native to the Mediterranean region and were originally cultivated in Italy and Greece. They were prized for their medicinal properties, and the ancient Greeks believed that artichokes were an aphrodisiac. In the Middle Ages, artichokes were grown in monasteries and used both as food and medicine.
The first recorded recipe for artichokes dates back to the early 16th century, in a cookbook by Italian author Bartolomeo Scappi. The recipe called for artichokes to be boiled in water and served with a sauce made from almonds and spices.
Crispy roasted artichokes likely originated in Mediterranean countries, where artichokes are a popular ingredient in many traditional dishes. The process of roasting artichokes helps to bring out their natural sweetness and adds a crispy texture to the outside of the vegetable.
Why Healthy Crispy Roasted Artichokes Works
- Easy: You don’t need a lot of ingredients or skills to make these artichokes. All you need is fresh artichokes, garlic, mayo, olive oil, salt, pepper, and lemon juice.
- Healthy: Artichokes are low in calories and fat, making them a great snack or side dish.
- Delicious: Roasting enhances the natural sweetness and richness of the artichokes, and creates a caramelized crust that is irresistible. The lemon juice adds a bright and zesty touch, while the salt and pepper balance the flavors. The garlic aioli adds a creamy and garlicky contrast, and makes the artichokes even more addictive.
Tips and Tricks
To make the best crispy roasted artichokes, follow these tips and tricks:
- Trim the artichokes by cutting off the stem and the top third of the leaves. You can also peel off some of the outer leaves, if they are tough or bruised. Use a spoon to scoop out the fuzzy choke in the center of each artichoke, and discard it.
- Cut the artichokes into quarters, and toss them with olive oil, salt, pepper, and lemon juice in a large bowl. You can also add some minced garlic and chopped herbs, such as rosemary, thyme, or parsley, for more flavor..
- Make the garlic aioli by mixing mayonnaise, lemon juice, garlic, salt, and pepper in a small bowl. You can also use yogurt, sour cream, or vegan mayo, if you prefer. You can also add some honey, or hot sauce, for more kick.
- Serve the artichokes hot, warm, or at room temperature, with the garlic aioli on the side. You can also sprinkle some grated parmesan cheese or chopped parsley over the artichokes, for extra garnish.
Healthy Crispy Roasted Artichokes
Ingredients
- 2 Tbsp lemon juice divided
- 12 artichokes trimmed
- salt and freshly ground black pepper Or use store bought, or just plain mayo is good
- Roasted Garlic Aioli
- 4 garlic cloves skin on
- ⅓ cup olive oil
- salt and freshly ground black pepper
- ½ cup mayonnaise
Instructions
- Set the oven temperature to 400°F and wait until it is heated.
- Fill a large pot with water and bring it to a boil. Add salt and 1 tablespoon of lemon juice to the water.
- Remove the hard outer leaves of the artichokes until you reach the soft yellowish ones inside. Cut off the top third of each artichoke and save it for making stock later.
- Peel off any hard leaves and the outer layer of the stem with a vegetable peeler. Remove and throw away the hairy part in the middle of each artichoke (this is called the "choke").
- After boiling the artichoke hearts that you have prepared for 8 to 10 minutes, drain them and pat them dry with paper towels.
- Combine the olive oil, dried artichoke hearts and garlic cloves in a large bowl and mix well. Spread them on a baking sheet in a single layer and sprinkle with salt and pepper.
- Toss the artichoke hearts occasionally and roast them until they become crispy and golden brown, which should take about 25 to 30 minutes.
- Squeeze the garlic cloves out of their skins and into a small bowl. Mash the cloves with a fork until smooth. Stir in the mayonnaise and the remaining 1 tablespoon lemon juice. Season with salt and pepper.
- Enjoy the crunchy artichoke hearts right away, along with the creamy garlic mayo as a dip.
