I have made these Roasted Artichokes with Lemon Aioli almost weekly for the last month. It might be my need for an early spring or maybe it’s because I could never resist artichokes.
Small spring artichokes taste best to me. Not that I’d turn down one of those gorgeous large artichokes. However, the spring chokes have more tender leaves and although there is less “meat” on the smaller spring chokes, sorting through three or four of these with a good portion of lemon aioli makes the perfect light meal or starter.
Occasionally on a Friday evening, I’ll roast 8-10 spring artichokes and serve them with a bottle of our favorite white wine. Then Ranger Craig and I will sit down at our large family sized wood dining table that takes up most of the dining area and dig in. Just the two of us (and Gus of course), our giant platter of roasted artichokes and lemon aioli, loads of napkins and a bottle of wine. My kind of Friday night.
I can promise you there are never leftovers.
These lip-smacking, finger-licking artichokes are also great for casual entertaining, especially during the summer months. I love to make these as a starter for an afternoon meal on the patio with loads of salads, burgers and Oregon craft beer. They’re fun, messy and absolutely worth the little bit of effort to prepare.
Because the spring artichokes are smaller, they’re a little easier to trim up and roast. However, if all you can find are the larger chokes, go for it! You won’t be disappointed.
As we head into spring, even though it’s snowing at the moment, this lovely dish makes a tasty spring treat and a lovely presentation on a spring table.
Delicious Wishes and Loads of Love to ya!