Golden Baked Artichoke Hearts with Aioli
Enjoy these crispy baked artichoke hearts served with a creamy aioli. Perfect as an appetizer or snack!
Total Time: 1 hour 10 minutes
Yield: 10 servings
Ingredients
- ½ cup mayonnaise with olive oil
- 1 tablespoon finely chopped fresh dill
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons fresh lemon juice
- 1 small clove garlic, finely grated
- 2 (14-ounce) cans whole baby artichoke hearts, drained and patted dry
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon chopped fresh thyme leaves
- ¼ teaspoon ground pepper
Instructions
- In a small bowl, whisk together mayonnaise, dill, mustard, lemon juice, and garlic.
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Toss the artichoke hearts with 1 tablespoon of olive oil in a medium bowl.
- Arrange the artichokes in a single layer on the prepared baking sheet and bake for 20-25 minutes until lightly golden brown.
- Remove from the oven and drizzle the remaining tablespoon of oil over the artichokes. Sprinkle with thyme and gently toss to coat.
- Using the bottom of a measuring cup or a sturdy glass, gently press the artichokes until they are about ½ inch thick, ensuring they remain intact.
- Return the pressed artichokes to the oven and bake for an additional 25-30 minutes until golden brown and caramelized.
- Transfer the smashed artichokes to a serving plate, sprinkle with ground pepper, and serve with the aioli.
Helpful Tips
You can prepare the aioli up to 3 days in advance. Just cover and refrigerate until ready to serve.
Nutritional Information
Calories:122 per serving
Total Fat:12g (15% DV)
Carbohydrates:3g (1% DV)
Protein:1g (2% DV)
Saturated Fat:2g (10% DV)
Cholesterol:8mg (3% DV)
Sodium:264mg (11% DV)
Dietary Fiber:1g (4% DV)