Artichokes With Roasted Garlic Aioli Recipe

1. 1

   Remove white papery skin of garlic, making sure not to peel or possibly separate the cloves.

2. 2

   Wrap each head separately in aluminum foil.

3. 3

   Bake at 400F for 40 min or possibly till tender; let cold.

4. 4

   Separate cloves, and squeeze pulp into a small bowl; throw away skins.

5. 5

   Mash pulp with a fork; set aside.

6. 6

   Cut off stems of artichokes, and remove bottom leaves.

7. 7

   Trim about 1/2 inch from tops of artichokes; trim leaves, if you like.

8. 8

   Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water.

9. 9

   Add in lemon juice and basil; bring to a boil.

10. 10

    Cover, reduce heat, and simmer 40 min or possibly till a leaf near the center of each artichoke pulls out easily.

11. 11

    Add in mayonnaise, yogurt, pepper, and salt to mashed garlic pulp; stir well, and serve as a dipping sauce with artichokes.

12. 12

    Yield: 6 servings (serving size: 1artichoke and 2 Tbsp.

13. 13

    dipping sauce).

* Per serving · 4 servings · Values may vary.

No additional tips available.