Sunday, March 25, 2012

Roasted Artichokes & Vegan Aioli

If you are a long time reader of my blog, you know that about three years ago I fell in love with the roasted artichokes served at The Cheesecake Factory. Recently I was in Arizona and made sure I got to a Cheesecake Factory just so I could eat them again. Then I came home and made them! Enjoy!

Roasted Artichokes and Vegan Aioli

Roasted Artichokes
2 artichokes
2 lemons
4 cloves garlic, peeled
8 - 10 T olive oil

Break off and discard the outer layers of leaves on each artichoke. With a scissors, snip off the thorny tip of the remaining leaves. Cut the artichokes in half. Slice a lemon so you have four slices. In a pan large enough to hold the artichokes tightly, lay the lemon slices down with a garlic clove on top of each. Lay the artichokes on top of the lemon slices and squeeze the juice from one lemon over the top. Drizzle the olive oil over the top as well. Seal the pan well with foil and bake at 375 degrees for 50 minutes.

Once roasted, use a spoon to remove the choke and grill the artichokes lightly before serving (this step is optional, but well worth it). Serve with the vegan aioli sauce.... wonderful!

Vegan Aioli

1/2 C Vegeniase
1 garlic clove, finely minced
1 T fresh lemon juice
1/4 t juice from capers
Zest of 1/2 lemon
salt and pepper to taste

Put all the ingredients into a small bowl and mix. Refrigerate until ready to serve.

Note: The pic isn't mine.

1 comment:

Kim said...

Was googling for vegan aioli recipes to remind myself of the usual quantities of lemon vs garlic vs mayo and ran across this - thanks for posting! Love the pic too :)