28, February 2018 | Recipes
Celebrate the beginning of artichoke season with these bright, simple roasted artichokes from Farmsteads of the California Coast.
ROASTED ARTICHOKES WITH LEMON-THYME DIPPING SAUCE
1⁄4 cup olive oil
1 teaspoon diced garlic
2 teaspoons ground thyme juice from 1⁄2 lemon
1⁄4 cup mayonnaise
Scrub the outside of four artichokes, cut off the tips of the leaves with scissors, trim off the bottom of the stem, cut them into fourths, and then remove the choke from each section.
In a small bowl, combine olive oil, garlic and 1 teaspoon thyme and set aside. In a large saucepan, steam the artichoke sections for 15 minutes and then remove from the pan, place them in a single layer on a baking sheet, and brush all sides with the olive oil mixture. Bake in an oven preheated to 350 degrees F for 20 minutes or until the stems are soft when pierced with a fork. Arrange on a platter.
In a separate small bowl, combine lemon juice, mayonnaise, and remaining thyme. Whisk until creamy. Serve with the artichokes.