2large artichokesstem trimmed (trim the top of the leaves if you prefer, I like them whole)
2-3large cloves of garliccut into slivers
Juice from 1/2 a lemon
Sea salt and freshly cracked pepperto taste
Lemon wedgesfor serving
Lemon-Garlic Aioli:
⅓cupmayonnaise
Juice from 1/2 lemonor more if desired
1tspwhite wine vinegar
1large clove of garlicminced
Pinchof crushed red pepper flakes
Sea salt and freshly cracked peppertaste
Instructions
Preheat the oven to 400 degrees.
Prepare the artichokes by placing two large sheets of tin foil out on the counter.
Drizzle a bit of olive oil in the center of each.
Place the trimmed and cleaned whole artichokes stem side down in the olive oil.
Loosen the leaves a bit and place the garlic slivers throughout the leaves and in the center of the artichoke.
Drizzle the lemon juice evenly over the top of each artichoke.
Drizzle a bit more olive oil over the top of each artichoke.
Season well with sea salt and freshly cracked pepper.
Wrap the artichoke well with tinfoil then wrap again with another layer of tinfoil.
Place on a baking sheet and into the oven.
Roast for 1 hour and 20 minutes.
Remove from the oven and unwrap the foil when they are cool to the touch.
Make the lemon-garlic aioli while the artichokes are roasting, by combining the mayonnaise, lemon juice, lemon zest, vinegar, minced garlic, crushed red pepper flakes, and sea salt & freshly cracked pepper, to taste together in a small bowl.
Whisk until well combined then place into the refrigerator to allow flavors to mingle.
Serve the artichoke with the lemon-garlic aioli and additional lemon wedges. Enjoy.