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FOR ARTICHOKES:

4 whole artichokes 
4 cloves garlic, smashed and minced
Handful of parsley, chopped 
1 lemon 
2 tablespoons avocado oil 
Sea salt 
Black pepper 

FOR AIOLI:
Vegan mayo 
Cilantro 
Dill 
Capers

Using a super sharp knife, trim ends of artichoke stems. With kitchen scissors, snip spiky ends of leaves. Cut artichokes in half and squeeze lemon to prevent from browning. Using a spoon, scoop out the hairy insides. In a large pot of boiling water, parboil artichokes for 10 minutes until tender. Strain. Transfer to a baking sheet and brush with oil, season with salt and sprinkle minced garlic in each cavity. Roast for 15 minutes at 400. Flip and brush with remaining oil and season with salt, then roast face down for 15 minutes. Flip again and roast for another 10 minutes, turning on broil for the last minute to char. Serve with aioli for dipping!

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