Pre-college I hated mayonnaise. I am not sure what was wrong with me! I was finally converted to a mayonnaise lover all because of one simple dish, the artichoke! One of my best college girlfriends swore by artichokes and mayo and I just did not think it sounded good (why not butter?), but she finally convinced me to try it and I never looked back. Since that time, I have loved mayo on all sorts of things: dressings (amazing in a balsamic vinaigrette), fish style taco sauce, in sushi (oh my), in grilled cheese sandwiches, etc.
My only gripe is that mayo generally isn’t made with olive oil. Yes, it might say olive oil mayo, but if you look, it is all the other oils that I don’t want in our house. I’ve tried making my own with random success (I feel like once years ago I made it very good, but not since). So for now, I just have to make an exception for mayo 🙂
Growing up we always boiled artichokes, but I thought I’d try roasting them instead. I found this recipe on Sweet Tooth Love for artichokes with lemon and garlic. The lemon burned a little, but the artichokes tasted good. This isn’t your restaurant style grilled artichoke with lots of oily flavor, but a more simple take on the artichoke, clean and delicious just as nature intended.
1 tablespoon olive oil
1-2 lemons sliced crosswise
2 garlic cloves sliced
Mayonnaise and butter for serving
- Cut off the end of the stem (not too much because some of the stem can be really good too) and then slice off the top of the leaves. Then trim all the little leaves with scissors so they don’t poke you (this is optional). Slice the artichoke in half.
- Rub with olive oil.
- Place lemon slices in the bottom of a baking dish. Then top with sliced garlic.
- Put the artichoke cut side down on the garlic and lemons.
- Wrap in foil and bake in a 350 degree oven for about 45 minutes.
- Serve with mayo (essential) and butter (optional).