Roasted Artichoke Hearts with LemonHerb Aioli

Name: Roasted Artichoke Hearts with LemonHerb Aioli
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)

cookingwithkendra.net

Mediterranean sunshine on a plate These Roasted Artichoke Hearts with LemonHerb Aioli are an easy delicious appetizer Even Mary Berry would approve Get the…

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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)