ROASTED ASPARAGUS AND BABY ARTICHOKES WITH LEMON-OREGANO AIOLI
Provided by Tori Ritchie
Categories Appetizer Roast Vegetarian High Fiber Dinner Lemon Artichoke Asparagus Summer Party Oregano Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- For aioli:
- Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in small bowl to blend. Season aioli to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
- For artichokes and asparagus:
- Bring large saucepan of salted water to boil. Fill large bowl with cold water; squeeze juice from lemon halves into water. Working with 1 artichoke at a time, pull off all dark green outer leaves until only tender inner yellow leaves remain. Cut off top 1 inch from artichoke. Cut off stem and trim around stem base of artichoke. Cut artichoke lengthwise in half and immediately drop into lemon water to prevent discoloration. Repeat with remaining artichokes.
- Drain artichokes, then add to saucepan of boiling salted water and blanch 3 minutes. Drain again. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Preheat oven to 425°F. Line 2 rimmed baking sheets with foil. Place artichokes on 1 prepared baking sheet. Drizzle 1 tablespoon oil over; sprinkle with salt and pepper and toss to coat. Spread in even layer on sheet. Place asparagus spears on second baking sheet. Drizzle remaining 2 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Spread in even layer on sheet. Roast asparagus and artichokes until tender, about 8 minutes for asparagus and about 15 minutes for artichokes. Arrange artichokes and asparagus on platter. Place bowl of aioli in center for dipping and serve.
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Angel Robinson
[email protected]This is a delicious and healthy recipe that I will definitely make again.
Iftekharahmad Iftekharahmad
[email protected]I'm going to try this recipe with different types of vegetables, like broccoli and zucchini.
Violetvalk ieie
[email protected]This dish is a great way to use up leftover asparagus and artichokes.
Lebogang Makua
[email protected]I'm not a big fan of aioli, but I loved the roasted vegetables.
Yusuf Ibrahim
[email protected]I'm going to try this recipe with grilled asparagus and artichokes.
shelim Mia
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
Shamim Akhtar
[email protected]I'm not sure about the oregano in the aioli. I think it might be better with basil.
Sana Danish
[email protected]This dish is perfect for a spring or summer meal.
MOHAMMAD ALBI
[email protected]I love the combination of asparagus and artichokes. The aioli is a great addition.
Ripon oll Bangla tips
[email protected]This is a great recipe for a healthy and delicious side dish.
Jonathan Camarena
[email protected]I would definitely make this dish again. It was easy to make and very flavorful.
djrakib djrakib
[email protected]Overall, I thought this dish was just okay. The flavors were a bit bland and the vegetables were not very tender.
Waseem Hassan
[email protected]The asparagus was a bit overcooked, but the artichokes were perfect. The aioli was delicious.
jesus Llamas
[email protected]This dish was a bit too oily for my taste. I think I would reduce the amount of olive oil next time.
Rk Roke
[email protected]I'm not a big fan of artichokes, but I really enjoyed this dish. The roasting process brought out their sweetness and the aioli added a nice tang. I'll definitely be making this again.
Dileep Ghimire
[email protected]The roasted asparagus and baby artichokes were a hit at my dinner party. Everyone loved the unique combination of flavors and textures. The aioli was the perfect complement to the vegetables.
Deanna Burk
[email protected]This recipe was easy to follow and produced delicious results. The asparagus and artichokes were roasted to perfection and the aioli was flavorful and creamy. I will definitely be making this dish again.
Monica Wanderah
[email protected]Roasted asparagus and baby artichokes with lemon-oregano aioli was a delightful dish! The flavors of the roasted vegetables paired perfectly with the creamy, tangy aioli. I especially loved the addition of the oregano, which gave the dish a nice herb