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Roasted Artichokes with Curried Aioli | Vegan + GF | Vanilla And Bean
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Roasted Artichokes with Curried Aioli

A simple way to prepare fresh artichokes. Roasted Artichokes with Curried Aioli is slow food at its finest. Enjoy one leaf at a time dipped in a sublime aioli. Work your way to the heart for the triumphant ending to this fabulous vegetable. Look for artichokes with unopened leaves and gives a slight squeak when squeezed. vegan + gluten free
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 3 -4 Servings
Calories 196kcal
Author Traci York | Vanilla And Bean

Ingredients

For the Artichokes:

For the Quick Aioli:

  • 3 Tbs Vegan Mayonnaise like Just Mayo
  • 1 Clove Large of Garlic minced
  • 1/2 tsp Curry Powder or Hot Madras Curry Powder
  • 1/8 tsp Sea Salt
  • 1 1/2 tsp Lemon Juice

Instructions

For the Artichokes:

  • Place a well seasoned cast iron skillet on the center rack and turn oven on to preheat at 425F (218C). If your skillet is not well seasoned, use a dutch oven or oven proof skillet that has a lid (see notes). Meanwhile, wash the outside of the artichoke, gently nudging the leaves open a bit to wash out any loose dirt. Pat dry.
  • Remove leaves at the base of the stem until a bit of white is showing at the base of the artichoke. Use a vegetable peeler to peel off the tough outer layer of the stem, starting at the base to about 1" down the stem. Cut the stem with a serrated knife to about 1". Rub with a lemon to prevent oxidation. If the leaves are particularly prickly, trim the tips of the leaves, but I find, most of the time, this is an unnecessary step. So forge ahead without if you wish. Use a serrated knife to slice the artichoke in 1/2, from stem to tip. Take 1/2 a lemon and squeeze, generously, lemon juice all over the exposed areas of the artichoke. Using a pastry brush, bush olive oil all over the artichokes, both on the exposed inside and outside, getting into the cracks and crevices.
  • Carefully remove the skillet from the oven and place the artichokes cut side up on the skillet. Sprinkle with sea salt. Place a few slices of lemon in the pan and place the pan back in the oven to roast. Set a timer for 20 minutes.
  • After 20 minutes of roasting, pull the pan from the oven. Using a pair of tongs, turn the artichokes over, face down and pour 3 Tbs of water into the pan. It will steam and sputter, so be careful here. Quickly cover the pan with a lid and place the pan back in the oven for 25 minutes. Test to see if artichokes are done by forking the base of the choke for tenderness. If needed, give the artichokes 5-10 more minutes, covered, adding a few more Tbs of water for steam. The time can vary depending on the size of the artichoke.
  • Remove from the oven and allow to cool enough to handle. Remove the choke (the fuzzy purple part) of the artichoke using a spoon. Scoop from the bottom of the choke and out, removing the purple leaves and the fuzzy hairy parts. Be sure not to scrape the bottom of the artichoke, because this is the sublime part, the heart, to enjoy after the leaves have been picked through.
  • Sprinkle again with a bit of salt, and fresh ground pepper. Serve with wedges of lemon warm or at room temperature.

For the Quick Aioli:

  • In a small bowl combine the mayo, garlic, curry powder, sea salt and lemon juice. Whisk together until smooth. Store for up to one week in the refrigerator until ready to use.

Notes

1. There are conflicting reports on whether to use cast iron for cooking when acidic ingredients are involved (citrus, tomatoes, ect.) for concern of damaging the finish or imparting a metallic taste to the food. I've not had an issue with either, although I checked with Lodge for my skillet and they advised using only a well seasoned skillet when cooking with acidic ingredients. If in doubt, use a dutch oven or oven proof enameled skillet.
2. Do not put the discarded artichoke leaves down the disposal. Preferably, compost them or put them in the trash.

Nutrition

Calories: 196kcal | Carbohydrates: 12g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 954mg | Potassium: 111mg | Fiber: 2g | Sugar: 2g | Vitamin C: 39mg | Calcium: 19mg | Iron: 1mg