ROASTED ASPARAGUS AND BABY ARTICHOKES WITH LEMON-OREGANO AIOLI
Provided by Tori Ritchie
Categories Appetizer Roast Vegetarian High Fiber Dinner Lemon Artichoke Asparagus Summer Party Oregano Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- For aioli:
- Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in small bowl to blend. Season aioli to taste with salt and freshly ground black pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
- For artichokes and asparagus:
- Bring large saucepan of salted water to boil. Fill large bowl with cold water; squeeze juice from lemon halves into water. Working with 1 artichoke at a time, pull off all dark green outer leaves until only tender inner yellow leaves remain. Cut off top 1 inch from artichoke. Cut off stem and trim around stem base of artichoke. Cut artichoke lengthwise in half and immediately drop into lemon water to prevent discoloration. Repeat with remaining artichokes.
- Drain artichokes, then add to saucepan of boiling salted water and blanch 3 minutes. Drain again. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Preheat oven to 425°F. Line 2 rimmed baking sheets with foil. Place artichokes on 1 prepared baking sheet. Drizzle 1 tablespoon oil over; sprinkle with salt and pepper and toss to coat. Spread in even layer on sheet. Place asparagus spears on second baking sheet. Drizzle remaining 2 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Spread in even layer on sheet. Roast asparagus and artichokes until tender, about 8 minutes for asparagus and about 15 minutes for artichokes. Arrange artichokes and asparagus on platter. Place bowl of aioli in center for dipping and serve.
SIMPLY ROASTED ARTICHOKES
Wrap and roll! This recipe is so simple it's hard to call it a recipe.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place artichokes stem-side down in a bowl and drizzle with lemon juice.
- Slightly separate the artichoke leaves with your hands.
- Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
- Drizzle each artichoke with olive oil.
- Press 1 clove of garlic into the center of each artichoke and season with salt.
- Tightly wrap each artichoke twice with heavy-duty aluminum foil.
- Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes
Nutrition Facts : Calories 203.8 calories, Carbohydrate 19.3 g, Fat 13.8 g, Fiber 8.9 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 253.2 mg, Sugar 2 g
ONE-PAN SALMON WITH ROAST ASPARAGUS
For an easy side dish to complement a spring roast, just cook this recipe without the salmon
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
- Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.
Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium
FETTUCCINE WITH ASPARAGUS, ARTICHOKES AND LEMON THYME
I invented this when I had some asparagus and artichokes in the fridge and wondered what to do with my new pot of lemon thyme growing outside the kitchen door. It was quite a good combination, if I do say so myself.
Provided by Jo_C.
Categories Vegetable
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Have a bowl of water with a squeeze of lemon juice in it standing by.
- Prepare the artichokes by first removing half of the outer green leaves.
- Cut the top half or two-thirds off of the artichoke and discard.
- Dip the cut artichoke into the lemon water.
- Continue to remove any leaves that have any green colour to them as they are tough (it may look like you are wasting a lot, but you really don't want to eat the green parts- trust me).
- Cut off the stem where it joins to the base of the artichoke (which is the flower), dip in the lemon water and set aside.
- Once only the inner, yellow part of the artichoke remains, cut the it in half lengthwise and scrape out the hairy choke with a teaspoon.
- Dip the halves in the lemon water again, then cut each half into three or four wedges, lengthwise.
- Place the artichoke pieces in the bowl of lemon water.
- They will keep there without going brown until you are ready to cook them.
- If the stem of the artichoke was in good shape (nice and crispy, not brown and limp), cut off the outer green part, as the inner, pale part and the base of the flower are edible (and may even be the best parts).
- Chop into pieces of about the same size as the artichoke wedges and add to the lemon water.
- Repeat with the other artichoke.
- To prepare the asparagus, remove the woody base of the stem by snapping at the lowest point it will break naturally.
- Discard the tough bases.
- Cut off the asparagus tips and set aside.
- Cut the remaining stems into approximately 3 cm lengths.
- Bring a large saucepan of water to the boil, add salt and cook the fettuccine according to the packet instructions.
- When cooked al dente, pour in some cold water to stop the cooking, then drain in a colander.
- Meanwhile, heat the oil (or oil and butter) in a medium, heavy-based saucepan over medium-low heat, then add the shallots and garlic and sauté gently until softened.
- Add the lemon thyme leaves (just strip them straight off the stems and throw them in) and stir.
- Drain the artichoke pieces and add them along with the asparagus pieces (but not the tips) to the pan.
- Sauté gently until the asparagus is about half cooked.
- Add the asparagus tips and continue to sauté, stirring occasionally, until the asparagus is tender.
- Once the pasta and the vegetables are cooked, turn off the heat, and combine them in one pan.
- Add the Pecorino cheese and salt and pepper to taste, and stir together.
- Serve immediately.
Nutrition Facts : Calories 842.5, Fat 26.6, SaturatedFat 7.8, Cholesterol 131, Sodium 485.7, Carbohydrate 121.1, Fiber 16.2, Sugar 5.7, Protein 36.8
More about "roasted asparagus and baby artichokes with lemon oregano aioli food"
ROASTED ASPARAGUS AND BABY ARTICHOKES WITH LEMON …
From bonappetit.com
5/5 (1)Servings 8
- Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in small bowl to blend. Season aioli to taste with salt and freshly ground black pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.
- Bring large saucepan of salted water to boil. Fill large bowl with cold water; squeeze juice from lemon halves into water. Working with 1 artichoke at a time, pull off all dark green outer leaves until only tender inner yellow leaves remain. Cut off top 1 inch from artichoke. Cut off stem and trim around stem base of artichoke. Cut artichoke lengthwise in half and immediately drop into lemon water to prevent discoloration. Repeat with remaining artichokes.
- Drain artichokes, then add to saucepan of boiling salted water and blanch 3 minutes. Drain again. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Preheat oven to 425°F. Line 2 rimmed baking sheets with foil. Place artichokes on 1 prepared baking sheet. Drizzle 1 tablespoon oil over; sprinkle with salt and pepper and toss to coat. Spread in even layer on sheet. Place asparagus spears on second baking sheet. Drizzle remaining 2 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Spread in even layer on sheet. Roast asparagus and artichokes until tender, about 8 minutes for asparagus and about 15 minutes for artichokes. Arrange artichokes and asparagus on platter. Place bowl of aioli in center for dipping and serve.
ROASTED ASPARAGUS AND BABY ARTICHOKES WITH LEMON …
From bonappetit.com
Estimated Reading Time 2 mins
ROASTED ASPARAGUS AND BABY ARTICHOKES WITH LEMON-OREGANO …
From pinterest.com
78 EASY AND TASTY AIOLI RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
ROASTED ARTICHOKES WITH LEMON AIOLI - TASTE OF HOME
From stage.tasteofhome.com
ROASTED ARTICHOKES WITH ORANGE TARRAGON AIOLI - 417MAG.COM
From 417mag.com
ROASTED BABY ARTICHOKES WITH LEMON AIOLI RECIPE | MYRECIPES
From myrecipes.com
ARTICHOKE RECIPES & MENU IDEAS - PAGE 4 | EPICURIOUS.COM
From epicurious.com
44 ARTICHOKE RECIPES THAT ARE PURE ART - YAHOO!
From yahoo.com
ARTICHOKES WITH MEYER LEMON AIOLI | WILLIAMS SONOMA
BABY ASPARAGUS WITH GARLIC OREGANO CRUMBS - DONNA HAY
From donnahay.com.au
BABY ASPARAGUS WITH GARLIC OREGANO CRUMBS | DONNA HAY
From donnahay.com.au
ROASTED ASPARAGUS MENU - BON APPETIT
From bonappetit.com
ROASTED ASPARAGUS & ARTICHOKES WITH LEMON BUTTER SAUCE
From shop.wegmans.com
ROASTED ASPARAGUS & ARTICHOKES WITH LEMON BUTTER SAUCE
From shop.wegmans.com
ROASTED ARTICHOKES WITH ANCHOVIES AND AIOLI | RECIPES RECIPE
From houseandgarden.co.uk
ROASTED BABY ARTICHOKES WITH ROASTED GARLIC AIOLI RECIPE | EAT YOUR …
From eatyourbooks.com
RECIPES/ROASTED-ASPARAGUS-AND-BABY-ARTICHOKES-WITH …
From github.com
BEST FRESH ASPARAGUS RECIPES | ALLRECIPES
From allrecipes.com
ROASTED ASPARAGUS AND BABY ARTICHOKES WITH LEMON-OREGANO AIOLI …
From eatyourbooks.com
KETO RECIPES, MENUS & COOKING TIPS – PAGE 47 | BON APPETIT
From bonappetit.com
COOKING WITH MAYONNAISE: RECIPES, TIPS, AND TRICKS | EPICURIOUS
From epicurious.com
BRAISED ARTICHOKES WITH LEMON AIOLI | LIVEMORE™
From inspiration.kenmore.com
ROASTED ARTICHOKE HEARTS - JOY BAUER
From joybauer.com
10 BEST ARTICHOKE EGGPLANT RECIPES - YUMMLY
From yummly.com
BABY ASPARAGUS WITH GARLIC OREGANO CRUMBS | DONNA HAY
ROAST BEEF, TUNA AïOLI & ARTICHOKES | FOOD TO LOVE
From foodtolove.co.nz
ROASTED BABY ARTICHOKES WITH ROASTED GARLIC AïOLI RECIPE | EAT YOUR …
From eatyourbooks.com
ARTICHOKE RECIPES & MENU IDEAS – PAGE 2 | BON APPETIT
From bonappetit.com
FRESH ARTICHOKE RECIPES BECAUSE YOU SHOULD HAVE A HEART
From marthastewart.com
ROASTED ASPARAGUS AND BABY ARTICHOKES WITH LEMON-OREGANO AIOLI
From bostonorganics.grubmarket.com
ASPARAGUS WITH AIOLI - VEGETABLES
From vegetables.co.nz
PRESSURE-COOKED ARTICHOKES WITH LEMON AIOLI | WILLIAMS SONOMA
ROASTED BABY ARTICHOKES WITH AIOLI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BABY ASPARAGUS WITH GARLIC OREGANO CRUMBS | DONNA HAY
From donnahay.com.au
SPRING / SUMMER CATERING MENU - PRINCETON UNIVERSITY
From princeton.edu
ROASTED ASPARAGUS AND BABY ARTICHOKES WITH LEMON …
From keeprecipes.com
44 ARTICHOKE RECIPES THAT ARE PURE ART | EPICURIOUS
From epicurious.com
ROASTED ASPARAGUS AND BABY ARTICHOKES WITH LEMON-OREGANO AIOLI
From pinterest.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
ROASTED ARTICHOKES WITH LEMON AIOLI RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
ROASTED ASPARAGUS AND BABY ARTICHOKES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROASTED BABY ARTICHOKES - COOKING ON THE RANCH
From highlandsranchfoodie.com
RECIPE: GRILLED ASPARAGUS WITH LEMON-OREGANO AIOLI
From theoaklandpress.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love