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Crispy Artichoke Dippers and Aioli
Crispy Artichoke Dippers and Aioli
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Ingredients
- 2 jars or 18 ounces of artichoke hearts
- 2 teaspoons Dijon mustard
- ½ cup mayo
- ½ lemon, juiced
- 2 tablespoons olive oil
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1 teaspoon Morton & Bassett Garlic Powder
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1 teaspoon Morton & Bassett Dill Weed
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1 teaspoon Morton & Bassett Thyme
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½ teaspoon Morton & Bassett Fine Ground Black Pepper
Directions
Preheat the oven to 400°F.
Drain artichoke hearts and pat dry. Toss in 1 tablespoon olive oil and set on a parchment lined baking sheet, avoiding any overlap. Set in the oven and bake for 23-25 minutes.
- In a small bowl, combine mayo, Dijon mustard, lemon juice, and M&B Garlic Powder. Stir to fully mix and set aside as your dipping aioli.
- Pull artichoke hearts from the oven. Top with remaining tablespoon of olive oil, M&B Dill Weed, M&B Thyme, and M&B Fine Ground Black Pepper, and toss to evenly coat. Place back in the oven for 25-30 minutes, until the artichoke leaves have browned and turned crispy. Let cool slightly, serve with aioli.