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Baked Artichokes with vegan remoulade sauce

Baked Artichokes with Remoulade Sauce

Artichokes can be intimidating but they aren't as tricky as they look. Follow this guide for the perfect Baked Artichokes and a tasty sauce for dipping!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Side Dish
Servings 4 People

Ingredients
  

  • 2 Artichokes
  • 1-2 Lemons cut into wedges
  • 4 Cloves Garlic peeled & crushed
  • 2 Sprigs Rosemary Chopped
  • 2 Sprigs Thyme Chopped
  • Olive Oil for drizzling
  • Salt and Pepper to taste

For The Remoulade

  • ½ Cup Vegan Mayonaise I use Follow Your Heart
  • 1 Tsp Prepared Horseradish
  • 1 Tbsp Dijion Mustard
  • 1 Tsp Hot Sauce I prefer Franks Red Hot
  • 1 Tsp Old Bay Seasoning
  • 2 Tsp Dill Pickle Juice
  • Salt and Pepper to taste

Instructions
 

Clean the Artichokes

  • After washing the artichoke peel the loose, lower leaves from the stalk and bottom of the globe.
  • With a sharp knife trim the top part of the artichoke off, about an inch down depending on size. Then trim a slice off the base of the stem. With a pair of kitchen shears then trim the tips off of any of the remaining petals to remove the sharp bit at the end.
    Take a lemon wedge at rub the fruit onto the parts of the artichoke you cut. This is an important step to help slow the browning or oxidation of the artichoke.
  • With a vegetable peeler carefully peel the outer layer off of the stem. Rub the peeled stem with more lemon.
  • Cut the artichoke in half, lengthwise. I find the easiest way to do this is by placing the artichoke upright and then carefully cutting down through the stem and then the globe. Again rub the newly exposed artichoke with lemon.
  • Once the artichoke is cut it's time to scoop the choke and inner petals out. I use a spoon for this and start along the bottom bristles and scoop upward. Then I pull the petals out until the artichoke is cleaned, as pictured below. Be extra careful while doing this because those little bristles and inner purple leaves can hurt a bit if they poke you. Give the inside of the artichoke another lemon rub.

Bake The Artichokes

  • Preheat oven to 425°
  • Add a lemon wedge, garlic clove, rosemary, thyme, salt and pepper to the hollow side of each artichoke then flip onto a baking sheet so the artichoke forms a little cave over the rest of the ingredients
  • Drizzle each of the artichoke havles with a bit of Olive Oil
  • Bake approximately 45 minutes, until the stems soften*
  • While the artichokes bake, make the sauce

Make the Remoulade

  • Add all the ingredients to a small bowl, whisk
  • Taste and adjust salt and pepper to taste
  • Store in fridge until artichokes are done cooking

Notes

*Keep an eye on the artichokes, if the petals start to burn or get too dark cover them with foil at the end of baking to prevent burning.
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