Few things capture the essence of spring quite like tender baby artichokes and just-picked asparagus. When roasted, their natural sweetness deepens, their edges turn crisp and caramelized, and they take on a rich, nutty flavor that’s impossible to resist.
Here, the vegetables are paired with a zesty Lemon-Oregano Aioli—a creamy, garlicky sauce infused with fresh herbs and citrus. The aioli’s bright, tangy notes complement the roasted vegetables perfectly, making this dish ideal as a light appetizer, a side for grilled fish or chicken, or the star of a spring brunch platter.
INGREDIENTS:
Aioli:
1 cup mayonnaise, such as Best Foods
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh oregano
2 garlic cloves, pressed
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon peel
Salt and freshly ground black pepper, to taste
Artichokes and Asparagus:
Juice from one lemon
12 baby artichokes
3 tablespoons olive oil, divided (lemon-infused olive oil is especially good)
2 lbs. (about 2 bunches) thick asparagus spears, tough ends removed
METHOD:
For aioli:
In a food processor, combine the mayonnaise, olive oil, oregano, garlic, lemon juice, and lemon zest. Process until smooth and creamy. Season to taste with salt and freshly ground black pepper. Transfer to a small bowl, cover, and refrigerate until ready to serve. (Aioli can be made up to 2 days ahead.)
For artichokes and asparagus:
Fill a large bowl with cold water and squeeze in the juice of one lemon to prevent discoloration.
Working one at a time, remove the dark outer leaves of each artichoke until only the tender yellow-green inner leaves remain. Trim about 1 inch from the top and pare the stem around the base. Slice each artichoke in half lengthwise and immediately place in the lemon water.
Bring a large pot of water to a boil and add 1 tablespoon of salt.
Drain the artichokes from the lemon water and add them to the boiling water. Blanch for 3 minutes, then drain and pat dry. Set aside to cool.
Preheat oven to 425°F. Line two rimmed baking sheets with foil.
Arrange the artichokes on one baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper, and toss to coat.
On the second sheet, arrange the asparagus in a single layer. Drizzle with the remaining 2 tablespoons olive oil, season with salt and pepper, and roll the spears gently to coat.
Roast the artichokes for 5 minutes first. Then add the asparagus to the oven and continue roasting both pans until tender and lightly browned — about 10 minutes more for the asparagus and 15 minutes total for the artichokes.
Arrange the roasted artichokes and asparagus on a large platter. Place a bowl of the Lemon-Oregano Aioli in the center for dipping. Garnish with lemon wedges or a sprinkle of fresh oregano if desired. Serve warm or at room temperature.
SERVING SUGGESTIONS:
- Serve as an appetizer with crusty bread or crostini.
- Pair with grilled salmon, lamb, or chicken for a bright spring dinner.
- Add to a brunch buffet alongside quiche and fresh greens.
- Use leftover aioli as a spread for sandwiches or a dip for roasted potatoes.
YIELD: 8 servings
SOURCE: Adapted from a recipe by Tori Ritchie, Bon Appétit, June 2010
