Ingredients:
- 3 large artichokes
- 5 garlic cloves, peeled
- 1/3 c. extra-virgin olive oil
- 1 tsp. fresh thyme, chopped
- 2 lemons, one halved the other sliced thinly
- Kosher salt
- Freshly ground black pepper
- 1/2 c. mayo
- 1/2 tsp. Old Bay seasoning
- 1/2 tsp. lemon zest
Directions:
- Preheat oven to 375º. Prepare a sheet pan with parchment paper.
- Prep artichokes. First cut off the upper pointed ends of the artichoke about 1/2″ to 1″ depending on the size. Next, peel off the rougher outer petals. Then, using shears, trim off any remaining pointed ends of the petals. Using a vegetable peeler, peel the tough exterior of the stems, then cut each artichoke in half lengthwise. Using a small spoon, scoop out the choke, the small furry interior of the heart. Rub the cut ends with a half lemon to keep them from turning brown.
- Place artichoke halves, sliced lemon, and garlic on the prepared sheet pan. Add oil, thyme, the juice of the lemon halves, and salt and pepper to taste. toss to coat.
- Arrange the artichokes cut side down. Roast about 50 to 55 minutes or until the petals pull away freely.
- While the artichokes are roasting, mix the mayo, Old Bay and lemon zest together. Refridgerate until ready to serve.
- To serve for a party, you can peel the individual petals off of the stem and place on a plate with the dip in a bowl in the center. For a dinner serving, serve a single artichokes with an individual amount of dipping sauce.
