It's hard to put into words how amazing these artichokes are. We even made a batch with frozen... they were still lights out! The secret, of course, is our creamy mayo. Trust us, you'll start making up things to smear it on!
What you need
2 tablespoons Tessemae's Lemon Garlic
1 boxes (9 ounces each) frozen baby artichokes or 1 ½ pounds fresh baby artichokes
½ cup Tessemae's Mayonnaise
coarse salt and fresh ground pepper
What to do
Heat your oven to 450. If using fresh artichokes, prep them by removing tough outer leaves. Use a small knife to peel away the outer layer of the stems. Halve and scoop out the chokes.
- Toss the artichokes and Lemon Garlic on a large rimmed baking sheet with salt and pepper. Roast until browned and crispy, about 30 minutes.
- Zest the lemon with a microplane. Cut it in half. Juice half, reserve the other halve for serving.
- Stir together the Mayo, 1 tablespoon lemon juice, and 1 teaspoon lemon jest. Season with salt and pepper.
- Serve the hot artichokes with the dipping sauce and reserved lemon.