Fire Roasted Artichoke and Lemon Garlic Aioli
By Pate Giltner
Fire Roasted Artichoke and Lemon Garlic Aioli
By Pate Giltner
Yield/Serves:
2 artichokes
2 artichokes
3 lemons
1 tablespoon olive oil
3/4 cup mayonnaise
1 bulb of roasted garlic
1/4 tsp paprika
1/4 tsp garlic powder
salt and pepper to taste
3 lemons
1 tablespoon olive oil
3/4 cup mayonnaise
1 bulb of roasted garlic
1/4 tsp paprika
1/4 tsp garlic powder
salt and pepper to taste
Start by prepping the artichokes. Cut off the top 1/4 of the artichokes, trim the leaves, and cut the stems.
Add a steamer basket and 2 inches of water to a large pot. Add the juice of 1 lemon and the prepared artichokes. Cover and steam for 30 minutes. Let cool.
Start heating the Ooni oven; aim for around 500 degrees.
Slice the artichokes and remove the fuzzy interior.
Add cut side up to a cast iron pan and drizzle with olive oil and the juice of 1 lemon.
Add to the Ooni and cook for 3-5 minutes. Rotate and cook for 3-5 minutes more.
Remove from the oven and flip the artichokes. Cook for 3-5 minutes more. Make the aioli by combining the mayonnaise, roasted garlic, the juice of 1 lemon, paprika, and garlic powder in a bowl and whisk until smooth.
Add a steamer basket and 2 inches of water to a large pot. Add the juice of 1 lemon and the prepared artichokes. Cover and steam for 30 minutes. Let cool.
Start heating the Ooni oven; aim for around 500 degrees.
Slice the artichokes and remove the fuzzy interior.
Add cut side up to a cast iron pan and drizzle with olive oil and the juice of 1 lemon.
Add to the Ooni and cook for 3-5 minutes. Rotate and cook for 3-5 minutes more.
Remove from the oven and flip the artichokes. Cook for 3-5 minutes more. Make the aioli by combining the mayonnaise, roasted garlic, the juice of 1 lemon, paprika, and garlic powder in a bowl and whisk until smooth.