Roasted Artichokes with Parmesan Breadcrumbs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 635
- Total Fat
- 62
- Saturated Fat
- 9
- Carbohydrates
- 19
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 26
- Sodium
- 477
- Total: 45 min
- Active: 30 min
Ingredients
Artichokes:
2 lemons
2 medium artichokes
Nonstick cooking spray, for the baking dish
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1/2 cup panko breadcrumbs
Zest of 1 lemon
2 tablespoons shredded Parmesan
1 tablespoon chopped fresh parsley
Lemon-Garlic Aioli:
1 cup mayonnaise
2 tablespoons lemon juice
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Directions
- For the artichokes: Preheat the oven to 475 degrees F. Cut the lemons in half and squeeze the juice into a bowl. Add water.
- Trim the top 1 inch off the tops of the artichokes. Use kitchen shears to trim the pointy edges off the leaves. Trim the ends of the artichokes. Cut the artichokes in half through the centers. Use a spoon to scoop out the fuzzy chokes and the purple leaves. Place the artichokes in the lemon water as you work to prevent them from browning.
- Shake off the water from the artichokes and place, cut-sides down, in a small baking dish coated with cooking spray. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake until the artichokes are tender, 25 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet. Add the panko and cook until toasted, about 2 minutes. Remove to a small bowl and let stand until room temperature, about 10 minutes. Stir in the lemon zest, Parmesan and parsley.
- Make the lemon-garlic aioli: Stir together the mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper.
- To serve, turn over the artichokes and sprinkle with the panko mixture, stuffing some between the leaves. Drizzle or dip with the aioli.