THIS is the way to eat vegetables. Roasted into submission and covered in sauce.
Does anyone else really prefer their roasty toasty things to be super roasty and toasty? I’m totally like that. When I’m roasting a marshmallow over a campfire, I intentionally set it on fire. When I make toast, I burn it. I like me some char, y’all. Tell me I’m not alone?!
Okay. This food. Dish. Thing.
Roasted artichoke hearts. Crispy, smoky, delightful.
Chipotle aioli. Sort of like pretentious mayonnaise. Tangy, lemony, spicy, also delightful. (Pretty sure I’ve long overused the word delightful.)
I know it’s hard to say that vegetables are ever (EVER) addicting, but THIS, my friends?! Oh my gosh. The crispy and the tangy and the yummy and the HAPPY. It’s so good.
I find that side dishes are always the things that stump me – I feel like the only sides I ever make are salads. But this totally makes a great side dish. Feel free to use fresh or frozen artichoke hearts, both work great! I used frozen because I didn’t really feel like cutting an artichoke, but you know. You do you. If you DO use frozen, keep the following in mind:
– it’ll take longer – it could take up to 40ish minutes, more or less depending on how toasty you like your veggies to be
– you can totally roast them straight out of the freezer, no thawing involved
PS – you’ll have plenty of leftover aioli, and I highly recommend throwing it on french fries. Or nachos. Or a burger. Or even a salad! I mean, the possibilities, y’all.
Serves 2-4 people
3 cups artichoke hearts, fresh or frozen
3 T olive oil
1/2 t salt
For the aioli (slightly adapted from here):
2 fresh egg yolks
2 T chipotle in adobo
1 T fresh-squeezed lemon juice
1 1/2 t sugar
1/2 t salt
1/4 c + 2 T olive oil
1 t garlic
Preheat the oven to 425. On a large sheet pan, spread out the artichoke hearts. Drizzle the olive oil and salt over the vegetables and toss well. Bake for 30-40 minutes.
Meanwhile, in a food processor or blender, combine all aioli ingredients except for the oil. Pulse for 5 seconds or so, just until everything is combined. If you have an opening in the top of your blender or food processor, now’s a great time to use it! Slowly pour in all of the olive oil while blending. The aioli will have a thinner consistency. Store in the refrigerator for up to 3 days.