Crispy Artichoke Dippers and Aioli
- 2 jars or 18 ounces of artichoke hearts
- 2 teaspoons Dijon mustard
- ½ cup mayo
- ½ lemon, juiced
- 2 tablespoons olive oil
1 teaspoon Morton & Bassett Garlic Powder
1 teaspoon Morton & Bassett Dill Weed
1 teaspoon Morton & Bassett Thyme
½ teaspoon Morton & Bassett Fine Ground Black Pepper
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.