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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Real Simple. If making it vegan? Simply omit the mayo or use a vegan mayo. Ingredients:
16 fresh baby artichokes |
1 cup fresh flat leaf parsley, chopped |
3 garlic cloves, finely chopped |
1/4 cup olive oil |
1 teaspoon kosher salt |
1/4 teaspoon black pepper |
1 teaspoon grated lemon zest |
mayonnaise (optional) or vegan mayonnaise, for serving (optional) |
Directions:
1. Heat oven to 400°F.
2. Trim the artichoke. Remove and discard the tough, dark green outer leaves until you can see the pale green heart underneath. Trim stem. Cut each artichoke in half lengthwise.
3. In an oven proof skillet, combine everything but the mayo and the artichokes. Then add the artichokes and toss.
4. Roast, stirring twice, until the artichokes are tender, about 30 minutes. Sprinkle with the zest.
5. Serve with the mayo (if desired).
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