Ingredients:

  • 2 (14-ounce/397g) cans or jars artichoke hearts, quartered (in water, not oil!), drained and patted dry
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) dried oregano
  • 1/4 teaspoon (1.25ml) dried thyme
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (120ml) mayonnaise (full-fat or light, your preference)
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 clove garlic, minced (about 1 teaspoon/5ml)
  • 2 tablespoons (30ml) finely chopped fresh parsley
  • 1 tablespoon (15ml) finely chopped fresh chives
  • 1/4 teaspoon (1.25ml) lemon zest
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Pat the artichoke hearts very dry.
  2. In a large bowl, toss the artichoke hearts with olive oil, garlic powder, oregano, thyme, salt, and pepper. Make sure they are evenly coated.
  3. Spread the artichoke hearts in a single layer on the prepared baking sheet. Roast for 20 minutes, or until golden brown and slightly crispy.
  4. While the artichoke hearts are roasting, whisk together the mayonnaise, lemon juice, minced garlic, parsley, chives, lemon zest, cayenne pepper (if using), salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
  5. Transfer the roasted artichoke hearts to a serving platter. Drizzle generously with the lemon-herb aioli or serve it on the side for dipping.