Roasted Artichokes with Caesar Dip

Name: Roasted Artichokes with Caesar Dip
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 3 globe artichokes; 2 lemons; 4 tbsp. olive oil; Kosher salt; 1 small clove garlic, pressed; 1 tsp. Dijon mustard; 1/2 tsp. Worcestershire sauce; 1/4 c. grated Parmesan

By The Good Housekeeping InstitutePublished: Apr 24, 2018

thanksgiving appetizers roasted artichokes with caesar dip

Mike Garten

Yields:

6 serving(s)

Total Time:

1 hr 20 mins

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Just wait until you try the cheesy mustard sauce.

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Ingredients

3 globe artichokes
2 lemons
4 Tbsp. olive oil
Kosher salt
1 small clove garlic, pressed
1 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
1/4 cup grated Parmesan

Directions

1. Step 1Heat oven to 425°F and line rimmed baking sheet with foil.
2. Step 2Rinse and dry artichokes with paper towel. Trim stems and cut 1/4 inches off each top. Use kitchen shears to cut off tip of each leaf. Use hands to pull and loosen leaves to open up artichokes. Slice artichokes in half vertically and use small knife to cut out fuzzy centers and purple leaves.
3. Step 3Place artichoke halves on baking sheet, squeeze juice of half of 1 lemon on cut sides and rub lemon half over each. Drizzle with 1 tablespoon olive oil and season with 1/4 teaspoon salt. Flip artichokes and repeat with other lemon half, 1 tablespoon olive oil and 1/4 teaspoon salt.
4. Step 4Arrange artichokes cut sides down, cover with foil and roast until golden brown and tender, 35 to 40 minutes.
5. Step 5Meanwhile, sprinkle 1/4 teaspoon salt over garlic; using large knife, rub and scrape salt into garlic to make paste. Transfer to bowl.
6. Step 6Finely grate zest of remaining lemon into bowl, then squeeze in juice (you should have at least 3 tablespoons). Whisk in mustard, Worcestershire sauce and remaining 2 tablespoons oil. Stir in Parmesan. Serve with artichokes for dipping.