She Strengthens

Unlock the Flavor of Artichokes with a Twist

When it comes to bringing out the natural sweetness and nuttiness of artichokes, a little creativity goes a long way. By pairing roasted artichokes with a rich and tangy dipping sauce, you’ll unlock a flavor experience like no other.

The Perfect Pairing

The key to this recipe lies in the combination of lightly herbal artichokes, perfumed saffron, and the sweet-sour juice of Meyer lemons. The result is a dipping sauce that’s both refreshing and decadent. If Meyer lemons are no longer in season, simply substitute with regular lemons and add a hint of honey to balance out the flavors.

Servings and Ingredients

This recipe yields 10-12 servings and requires the following ingredients:

• 1 large Meyer lemon
• 2 pounds baby artichokes (about 25)
• 1/4 cup extra-virgin olive oil
• Sea salt and freshly ground pepper
• Pinch of saffron threads
• 1/4 cup homemade mayonnaise
• 1 clove garlic, minced

Preparation is Key

To begin, preheat your oven to 425°F and line a rimmed baking sheet with aluminum foil. Next, bring a large pot of water to a boil and prepare an ice bath by filling a large bowl with water and squeezing in the remaining lemon juice.

Artichoke Prep

Working with one artichoke at a time, snap off the dark green outer leaves until you reach the pale green center. Trim the stem, remove the spiny tips, and cut the artichoke in half lengthwise. Drop the artichoke pieces into the lemon water to prevent discoloration. Repeat with the remaining artichokes.

Roasting and Dipping

Drain the artichokes and add them to the boiling water. Cook until just tender, about 5 minutes. Drain well and let cool slightly. In a bowl, combine the warm artichokes, olive oil, and a light sprinkle of salt and pepper. Toss to coat evenly and pour onto the prepared baking sheet. Roast until the artichokes turn brown on the bottom and edges, 10-15 minutes.

The Finishing Touches

Meanwhile, soak the saffron in 1 tablespoon hot water. In another bowl, combine the mayonnaise, garlic, reserved lemon juice, and the saffron with its soaking water. Mix well and season to taste with salt. Arrange the artichokes on a warmed serving platter with the mayonnaise mixture alongside for dipping. Serve immediately and enjoy!