Can you believe we’re almost half way through the month? This means that Thanksgiving is RIGHT around the corner! It is my absolute favorite holiday so to say I’m excited is putting it lightly. With only a couple weeks until turkey day I’ve started to make a list of what I want to cook and let me tell you these artichokes will definitely be on my menu.
I’ve got the yummiest appetizer for you today. These little herb roasted artichokes are not only a breeze to make but they are so flavorful and a real crowd pleaser. Plus, they are good hot out of the oven or at room temperature which makes them the perfect dish to serve to Thanksgiving guests before the big feast! Instead of serving them with a classic mayo dip, I’ve got a delicious recipe for a lemon garlic cashew aioli for you…Trust me you don’t want to skip the aioli, its that good!
Herb Roasted Artichokes with Lemon Garlic Cashew Aioli:
Prep it:
– 2 artichokes halved, choke (the fuzzy part in the middle) removed along with any small leaves in the center
– 1/3 cup chicken stock
– 1/3 cup extra virgin olive oil
– 1 tablespoon chopped rosemary
– 1 tablespoon chopped thyme
– 2 cloves garlic, minced
– zest and juice from 1 lemon
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 1 tablespoon parsley, chopped for garnish
For the Aioli:
– 1 cup cashews
– 1/3 cup extra virgin olive oil
– 2 tablespoons water + more if needed
– zest and juice from 1 lemon
– 1 teaspoon red pepper flake
– 1 teaspoon salt
– 1/4 teaspoon pepper
Make it:
– Heat oven to 375 degrees.
– Mix together herbs, garlic, salt/pepper, lemon juice and zest and olive oil.
– In a dutch oven or baking dish, pour chicken stock to cover the bottom.
– Spoon mixture into the center of each artichoke then place face down in the baking dish,
– Bake for 40 minutes with the lid on, or if using a baking dish cover with foil.
– Turn artichokes over and spoon liquid into the center and bake for 15 more minutes, face up, or until tender.
For the Aioli:
– Blend all ingredients on high in a food processor or high power blender. Add water and seasoning as needed.
Serve:
-Serve the artichokes with the remaining liquid spooned into the center, garnish with fresh parsley.
– Spoon aioli into small bowls.
Enjoy!
* Adjust recipe to accommodate more people. I would suggest 1/4 of an artichoke per person.
