Easy Baked Artichokes with Lemon-Garlic Aioli from The Colorful Family Table by Ilene Godofsky Moreno are the perfect spring appetizer. Serve them for Easter, Mother’s Day, or any spring brunch, lunch, or dinner party.
The Colorful Family Table
If you have a house of picky eaters, you’re in luck, because The Colorful Family Table by Ilene Godofsky Moreno is here to help!
In this cookbook, you’ll find 90 recipes that will please everyone in the family, from picky toddlers to skeptical spouses. They are easy to make, even for kitchen newbies, using easy-to-find ingredients.
Rather than categorizing the recipes according to meal, they are organized by season, making it easy to cook flavorful meals with fresh, seasonal produce. In the fall chapter you’ll find such warming recipes as Leftover Sweet Potato Brown Rice Breakfast Pudding and Butternut Squash and Apple Soup. Winter brings Shepherd’s Pie with Tahini Turnip-Carrot Mash and No-Bake Orange Chocolate Fudge. Spring’s seasonal delights include Easy Baked Artichokes and Veggie Quiche. Some of the summer dishes to enjoy include BBQ Lentil Burgers and Summer Market Polenta Casserole.
Throughout the book Ilene includes helpful tips for packing lunchboxes and freezing meals.
Easy Baked Artichokes
Stuffed artichokes may seem like a difficult dish to tackle, but Ilene has made it easy with this recipe. The recipe looks lengthy, but most of it is baking time. You simply slice the tops of the artichokes, spread the petals out, stuffed them with garlic and then drizzle them with lemon and olive oil, and bake them. While they’re baking, you can prepare the Lemon-Garlic Aioli.
Easy Baked Artichokes with Lemon-Garlic Aioli
Ingredients
Baked Artichokes
- 2 artichokes
- 6 cloves garlic
- 2 tablespoons olive oil
- Juice of 1 lemon
Lemon-Garlic Aioli
- 1 cup vegan mayo (recipe below or store-bought)
- 2 tablespoons nutritional yeast
- Juice of 1/2 lemon
- 4 cloves garlic , minced
- Salt and black pepper , to taste
Instructions
-
Preheat the oven to 425°F.
-
Use a knife to slice off the top quarter of the artichokes, and trim off the stems so they can sit flat. Place the artichokes in a baking dish.
-
Use your hands to spread the petals out as much as possible. Stuff 3 cloves of garlic in the center of each artichoke. Drizzle the olive oil and lemon juice over the artichokes. Cover the baking dish with aluminum foil. Bake for 1 hour 15 minutes.
-
While the artichokes bake, prepare the Lemon-Garlic Aioli by stirring together the mayo, nutritional yeast, lemon juice, and garlic in a small bowl or cup. Season with salt and pepper, then cover and store in the refrigerator until you’re ready to use it.
-
When the artichokes are done baking, transfer them to a serving dish. To enjoy, dip the petals in the Lemon-Garlic Aioli.
Recipe Notes
Recipe reprinted from The Colorful Family Table by Ilene Godofsky Moreno.
Homemade Vegan Mayo
Ingredients
- 1 (14-ounce) package silken tofu
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 2 tablespoons apple cider vinegar
- Juice of 1/2 lemon
Instructions
-
Place all the ingredients in a blender and blend together until smooth. Transfer to an airtight container and store in the refrigerator for up to 5 days.
Recipe Notes
Recipe reprinted from The Colorful Family Table by Ilene Godofsky Moreno.
