Description
These bright and nutty oven roasted artichokes with dairy-free creamy cashew aioli make the perfect side dish or appetizer. Vegan and gluten-free.
Ingredients
Units
Scale
For the artichokes:
- 2 medium artichokes
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil, divided
- garlic (I used garlic powder)
- sea salt
- freshly ground black pepper
- 1/3 cup water
For the aoili:
- 1/2 cup raw cashews, soaked
- 1/2 cup water
- 2 tbsp lemon juice
- 1 tsp Worcestershire sauce (vegan if desired)
- 1 tsp Dijon mustard
- 1/2 tsp balsamic vinegar
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- freshly ground black pepper
Instructions
- Preheat oven to 425F. Place cashews in a small bowl and cover with hot or boiling water. Set aside.
- Prepare artichokes by breaking off any tough leaves from the outer layer. Using a sharp knife, slice about an inch off the top of the artichoke. Use kitchen scissors to trim any sharp ends off remaining leaves. Then use a peeler to peel rough layer off stem before chopping so about an inch remains. Cut artichoke in half lengthwise and rinse well.
- Place 1 tbsp olive oil plus 1/3 cup water in the bottom of a 9x13 inch baking dish, whisking to combine. Place artichoke halves, cut side up, in dish.
- Drizzle lemon juice over artichokes followed by remaining 2 tbsp olive oil. Season very liberally with garlic powder (or use minced fresh), salt, and pepper. Flip so they're cut side down in baking dish. Cover dish tightly with foil and bake for 30 minutes.
- Meanwhile, drain cashews. Add to a high speed blender or food processor (I used my Nutribullet) along with the 1/2 cup water and remaining ingredients. Blend until super smooth and creamy.
- Serve artichokes hot or at room temperature with aioli for dipping.