roasted baby artichokes with a lemon dill aioli Serves: 4 8 baby artichokes olive oil sea salt 1. Preheat oven to 450°F. 2. Trim your artichokes to remove all tough outer leaves (you should be left with light green, almost yellow leaves), cut in half and trim the stems if necessary. 3. Toss in olive oil and salt and place on a parchment-lined baking sheet, face down.
a simple, protein-rich vegan aioli for dipping. we also sprinkled a little on the flatbread (p.28)!
4. Cook in 450°F oven for 2025 minutes, until brown and crispy.
lemon dill aioli 1 ½ cups cashews, soaked ½ cup water juice of 2 lemons (approximately 4 tbsp) ½ tsp garlic powder 1 ½ tablespoons fresh dill ¼ tsp sea salt Combine all ingredients in food processor and pulse until smooth (no chunks should remain, you want your sauce to be silky smooth!)
