Oven-roasted artichoke halves are drizzled with lemon butter, roasted in foil packets, then topped with a creamy aioli and broiled until brown and toasty.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
256 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Lay out 8 squares of aluminum foil. Place 1 artichoke half, cut-side up, in the center of each foil square.
Step 3
Mix olive oil, butter, and lemon juice together in a small bowl. Drizzle mixture over each artichoke half, making sure it gets in between the leaves. Flip artichokes over.
Step 4
Form the foil packets: Bring up the foil sides, double-fold the top and ends, and seal the foil snugly around each artichoke. Transfer to a baking sheet.
Step 5
Roast in the preheated oven until fork-tender, about 40 minutes.
Step 6
While the artichokes are roasting, mix mayonnaise, cheese, garlic, pepper, and chipotle powder together in a bowl; set aside.
Step 7
Remove artichokes from the oven. Turn on the broiler.
Step 8
Carefully open foil by cutting along the top of each packet with a sharp knife, allowing steam to escape. Use tongs to flip each artichoke over. Scoop some mayonnaise mixture into the center of each artichoke half. Spread slightly with a spoon.
Step 9
Return artichokes to the oven and broil, with the foil opened, until topping is browned, 4 to 5 minutes.
Step 10
Trim each artichoke stem to less than 2 inches in length. Slice off tips and snip thorny tips with kitchen shears. Slice artichokes in half lengthwise and use a small knife to remove the "chokes" (white fibrous hairs and inner purple leaves); discard.
Ingredients
1 tablespoon lemon juice
1 tablespoon butter, melted
1 cup mayonnaise
1 tablespoon olive oil
2 cloves garlic, minced
Reynolds Wrap® Aluminum Foil
4 artichokes (3 to 4 inches wide)
0.5 teaspoon ground black pepper
0.25 teaspoon ground dried chipotle pepper
0.5 cup freshly grated Romano, Asiago and/or Parmesan cheese blend
