Roasted Asparagus And Baby Artichokes With Lemon-Oregano Aioli
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
41
Spice
46
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Mayonnaise1 tbsp
Extra-Virgin Olive Oil2 tsps
Oregano (chopped fresh)1 tsp
Lemon Juice (fresh)3 tbsps
Olive Oil (divided)Directions:
1
Line 2 rimmed baking sheets with foil
2
Place artichokes on 1 prepared baking sheet
3
For aioli: Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in small bowl to blend
4
Season aioli to taste with salt and freshly ground black pepper
5
DO AHEAD: Can be made 2 days ahead
6
Cover and chill
7
Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in small bowl to blend
8
Season aioli to taste with salt and freshly ground black pepper
9
DO AHEAD: Can be made 2 days ahead
10
Cover and chill
11
For artichokes and asparagus: Bring large saucepan of salted water to boil
12
Fill large bowl with cold water; squeeze juice from lemon halves into water
13
Working with 1 artichoke at a time, pull off all dark green outer leaves until only tender inner yellow leaves remain
14
Cut off top 1 inch from artichoke
15
Cut off stem and trim around stem base of artichoke
16
Cut artichoke lengthwise in half and immediately drop into lemon water to prevent discoloration
17
Repeat with remaining artichokes
18
Drain artichokes, then add to saucepan of boiling salted water and blanch 3 minutes
19
Drain again
20
DO AHEAD: Can be made 1 day ahead
21
Cover and chill
22
Preheat oven to 425°F
23
Drizzle 1 tablespoon oil over; sprinkle with salt and pepper and toss to coat
24
Spread in even layer on sheet
25
Place asparagus spears on second baking sheet
26
Drizzle remaining 2 tablespoons oil over; sprinkle with salt and pepper and toss to coat
27
Spread in even layer on sheet
28
Roast asparagus and artichokes until tender, about 8 minutes for asparagus and about 15 minutes for artichokes
29
Arrange artichokes and asparagus on platter
30
Place bowl of aioli in center for dipping and serve
31
Bring large saucepan of salted water to boil
32
Fill large bowl with cold water; squeeze juice from lemon halves into water
33
Working with 1 artichoke at a time, pull off all dark green outer leaves until only tender inner yellow leaves remain
34
Cut off top 1 inch from artichoke
35
Cut off stem and trim around stem base of artichoke
36
Cut artichoke lengthwise in half and immediately drop into lemon water to prevent discoloration
37
Repeat with remaining artichokes
38
Drain artichokes, then add to saucepan of boiling salted water and blanch 3 minutes
39
Drain again
40
DO AHEAD: Can be made 1 day ahead
41
Cover and chill
42
Preheat oven to 425°F
43
Line 2 rimmed baking sheets with foil
44
Place artichokes on 1 prepared baking sheet
45
Drizzle 1 tablespoon oil over; sprinkle with salt and pepper and toss to coat
46
Spread in even layer on sheet
47
Place asparagus spears on second baking sheet
48
Drizzle remaining 2 tablespoons oil over; sprinkle with salt and pepper and toss to coat
49
Spread in even layer on sheet
50
Roast asparagus and artichokes until tender, about 8 minutes for asparagus and about 15 minutes for artichokes
51
Arrange artichokes and asparagus on platter
52
Place bowl of aioli in center for dipping and serve