Name: Smashed Artichokes with Lemon-Dill Aioli
Total time: 70 min
Ingredients: 0.5 cup mayonnaise with olive oil; 1 tablespoon finely chopped fresh dill; 1.5 teaspoons Dijon mustard; 1.5 teaspoons fresh lemon juice; 1 small clove garlic, finely grated; 2 (14 ounce) cans whole baby artichoke hearts, drained and patted dry; 2 tablespoons extra-virgin olive oil, divided; 1 tablespoon chopped fresh thyme leaves; 0.25 teaspoon ground pepper

Smashed Artichokes with Lemon-Dill Aioli

5.0

(1)

1 Review

These smashed artichoke hearts are crispy with a tender, almost flaky interior and are just firm enough to dip in the bright and fresh lemon-dill aioli.

John Somerall

Published on May 2, 2022

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Smashed Artichokes with Aioli — Photo: Photography / Caitlin Bensel, Food Styling / Emily Nabors Hall

Active Time:

15 mins

Total Time:

1 hr 10 mins

Servings:

Nutrition Profile:

Dairy-Free Diabetes Appropriate Gluten-Free Nut-Free Vegetarian

Jump to Nutrition Facts

Ingredients

½ cup mayonnaise with olive oil
1 tablespoon finely chopped fresh dill
1 ½ teaspoons Dijon mustard
1 ½ teaspoons fresh lemon juice
1 small clove garlic, finely grated
2 (14 ounce) cans whole baby artichoke hearts, drained and patted dry
2 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh thyme leaves
¼ teaspoon ground pepper

Directions

Whisk mayonnaise, dill, mustard, lemon juice and garlic together in a small bowl.
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Toss artichoke hearts and 1 tablespoon oil together in a medium bowl. Arrange the artichokes in an even layer on the prepared baking sheet. Bake until lightly golden brown, 20 to 25 minutes. Remove from oven. Drizzle the artichokes with the remaining 1 tablespoon oil and sprinkle with thyme; gently toss to coat.
Using the bottom of a measuring cup or the flat bottom of a sturdy glass, very gently press the artichokes until 1/2-inch thick, using even pressure and keeping the hearts intact. Bake until golden brown and caramelized, 25 to 30 minutes. Transfer the smashed artichokes to a plate or platter, sprinkle with pepper and serve alongside the aioli.

To make ahead

Cover and refrigerate aioli (Step 1) for up to 3 days.

Equipment

Parchment paper

Nutrition Facts (per serving)

122	Calories
12g	Fat
3g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 10
Serving Size about 2 artichoke hearts & 1 Tbsp. aioli
Calories 122
% Daily Value *
Total Carbohydrate 3g	1%
Dietary Fiber 1g	4%
Protein 1g	2%
Total Fat 12g	15%
Saturated Fat 2g	10%
Cholesterol 8mg	3%
Vitamin A 116IU	2%
Vitamin C 4mg	4%
Vitamin E 1mg	4%
Sodium 264mg	11%
Calcium 2mg	0%
Magnesium 1mg	0%
Potassium 5mg	0%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.