White Wine Garlic Steam Roasted Artichokes with Lemon-Garlic Cheaters Aioli

White Wine Garlic Steam Roasted Artichokes with Lemon-Garlic Cheaters Aioli
ingredients
all
2 large Artichokes
3 whole Lemons
1 head Garlic
minced
1/4 tsp Salt
1/4 cup Extra virgin olive oil
1/4 tsp Crushed red pepper
2 tsp Italian herb mixture
dried
Black pepper
freshly ground
1/2 pint Cherry tomatoes
halved if large
1/3 cup Dry vermouth
or broth)
1/3 cup Water
or additional broth
1/3 cup Mayonnaise or vegan mayo
1/2 tsp Dijon mustard
1 tsp Lemon juice
1 large Garlic
minced and smashed into a paste (or finely grated, or pushed through a garlic press)
1 1/2 tsp Kosher salt
1/4 tsp Freshly ground black pepper
1 tsp Sambal Oelek (chili-garlic paste)
or more up to 3 teaspoons total, could also use 1/8 tsp-1/2 tsp ground cayenne (optional)
cookware
  • large bowl
  • cutting board
  • chef's knife
  • Dutch oven (or a roasting pan or casserole dish)
  • small bowl
These artichokes are rubbed down with a lemon and garlic mixture, and then roasted with enough white wine, vermouth or broth into the bottom of the pan to steam the artichokes at the same time. The artichokes become roast around the edges, more tender, and in the end, that means more artichoke to eat!
1
Preheat oven to 375˚F.
Prepare the artichokes:
2
Fill a large bowl with cold water and the juice of one of the lemons, about 2 tablespoons. Cut off the top inch of one artichoke, and the bottom of the stem, leaving an inch or so of the stem intact. Using kitchen scissors, cut off the tips of the leaves. Cut the artichoke in half lengthwise. Place one half in the acidulated water while you work with the remaining artichoke.
3
On a cutting board, smash the garlic and one teaspoon of the salt into a paste using the side of a chefs knife. Put the garlic paste into a small bowl. Juice one of the remaining lemons into the bowl. Cut off the peel of the remaining lemon (top and bottom first, then cut off the sides in sheets, making sure to remove the white pith). Chop the peeled lemon, discarding the seeds, and add to the bowl.
4
Add the olive oil, crushed red pepper, Italian herb mixture, and a few grindings of black pepper. Whisk everything together.
5
Rub every surface of each artichoke half with the garlic oil mixture, making sure to push some of it in between the leaves. Arrange the artichokes face down in a dutch oven (a roasting pan or casserole dish will work too). Scatter the cherry tomatoes over top, and use your fingers to toss them around, trying to coat them with some of the oil mixture that has settled in the pan. Pour the vermouth and water (or broth) into the bottom of the pan.
6
Roast, covered, in the oven at 375˚F for 35-45 minutes, or until the outside leaves easily pull away from the artichoke.
7
Serve with lemon-garlic aioli or your other favorite dipping sauce.
For the Aioli:
8
Stir all ingredients together in a small bowl. Adjust salt and pepper to taste. Sprinkle with cayenne if desired.
source: From my blog Spoonwithme.com
notes
Sambal Oelek can be found in the Asian section of most grocery stores.

Don't be afraid of the artichoke! The preparation involved isn't as painful as it seems, and is completely worth the result! Sometimes (okay, rarely), I go through the extra effort to make real aioli. Most of the time, I start with a good quality mayo and go from there. This is just one of my go-to combinations for artichokes. If you like spicy aioli, use chili-garlic paste. If you just want a little spice, garnish the top with a sprinkling of cayenne pepper.