VEGETABLES
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BABY ARTICHOKE, GARLIC & LEMON
Ingredients:
- 6 cups water - fresh lemon juice from 1 large lemon, divided - 12 baby artichokes - 1/4 cup olive oil, divided - FISH FACE, SALTOPIA Artisan Infused Sea Salt to taste - 1/4 cup light mayonnaise - 2 cloves minced garlic Directions: Preheat oven to 425°. Combine 6 cups water and 1/2 of the lemon juice in a large bowl. Cut off top 1/2 inch of each artichoke. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Place artichokes in juice mixture. Drain artichokes; pat dry with paper towels. Combine artichokes, 1/2 of the olive oil and FISH FACE sea salt then toss well. Arrange in a single layer on a baking sheet. Bake at 425° for 15 minutes or until tender, turning after 10 minutes. For the Aioli: Combine remaining lemon juice, remaining olive oil, mayonnaise, garlic, and additional FISH FACE in a small bowl. Serve aioli with artichokes. |
