How do I prepare the artichokes for roasting?

Trim the tops of the leaves with scissors, cut the stem to 1-2 inches, then cut the artichokes in half and rub with lemon.

What makes the lemon aioli vegan?

The aioli uses egg-free mayo as its base, combined with Dijon mustard, minced garlic, lemon zest, and lemon juice for flavor.

How long should I roast the artichokes?

Roast the artichoke halves face down on a parchment-lined sheet for 35-40 minutes at 400 degreesF, until they are tender.

Can I use regular mayo instead of egg-free mayo?

Yes, if you are not strictly vegan, you can use regular good quality mayo for the lemon aioli.

How do I eat roasted artichokes?

Once cooked, remove one leaf at a time, dip the bottom fleshy part into the lemon aioli, and scrape off the edible portion with your teeth.

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Roasted Artichokes With Lemon Aioli
[Vegan]

Name: Roasted Artichokes With Lemon Aioli [Vegan]
Cook time: 40 min
Yield: 4 servings
Ingredients: 2 artichokes; 1/4 teaspoon lemon zest; 1/4 cup good mayo (for vegan option use egg free mayo); 1/4 teaspoon finely minced garlic; 1/4 teaspoon lemon juice; 1/2 lemon; 1/2 teaspoon dijon mustard; 1/2 teaspoon salt divided; 2 tablespoons olive oil

DM By: Daniela Modesto

Author Bio

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Halved roasted artichokes, golden-brown and tender, served on a plate with a side of creamy vegan lemon aioli for dipping.

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Roasted Artichokes With Lemon Aioli [Vegan]

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These roasted artichokes with lemon aioli are simply dreaming - pair them with your favorite veggies or lentils and wow!

Ingredients You Need for Roasted Artichokes With Lemon Aioli [Vegan]

2 artichokes
1/4 teaspoon lemon zest
1/4 cup good mayo (for vegan option use egg free mayo)
1/4 teaspoon finely minced garlic
1/4 teaspoon lemon juice
1/2 lemon
1/2 teaspoon dijon mustard
1/2 teaspoon salt divided
2 tablespoons olive oil

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How to Prepare Roasted Artichokes With Lemon Aioli [Vegan]

Preheat oven to 400º.
Trim artichoke leaves by snipping just the tops with scissors. Cut stem and leave about 1-2”. Cut artichokes in half and rub with lemon half and squeeze juice all over the artichoke halves. Sprinkle both sides with salt and pepper and drizzle with olive oil.
Lay artichokes face down on parchment paper lined roasting sheet and roast for 35-40 minutes until tender.
Meanwhile, combine mayo, mustard, pinch of salt, garlic, lemon zest and lemon juice in small mixing bowl and stir well to combine.
When artichokes have finished cooking, remove one leaf at a time and dip bottoms in aioli and enjoy!