Recipe Details
Ingredients
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4artichokes (3 to 4 inches wide)
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1tablespoonolive oil
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1tablespoonbutter, melted
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1tablespoonlemon juice
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1cupmayonnaise
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½cupfreshly grated Romano, Asiago and/or Parmesan cheese blend
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2clovesgarlic, minced
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½teaspoonground black pepper
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¼teaspoonground dried chipotle pepper
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Reynolds Wrap® Aluminum Foil
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Trim each artichoke stem to less than 2 inches in length. Slice off tips and snip thorny tips with kitchen shears. Slice artichokes in half lengthwise and use a small knife to remove the “chokes” (white fibrous hairs and inner purple leaves); discard.
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Lay out 8 squares of aluminum foil. Place 1 artichoke half, cut-side up, in the center of each foil square.
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Mix olive oil, butter, and lemon juice together in a small bowl. Drizzle mixture over each artichoke half, making sure it gets in between the leaves. Flip artichokes over.
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Form the foil packets: Bring up the foil sides, double-fold the top and ends, and seal the foil snugly around each artichoke. Transfer to a baking sheet.
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Roast in the preheated oven until fork-tender, about 40 minutes.
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While the artichokes are roasting, mix mayonnaise, cheese, garlic, pepper, and chipotle powder together in a bowl; set aside.
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Remove artichokes from the oven. Turn on the broiler.
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Carefully open foil by cutting along the top of each packet with a sharp knife, allowing steam to escape. Use tongs to flip each artichoke over. Scoop some mayonnaise mixture into the center of each artichoke half. Spread slightly with a spoon.
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Return artichokes to the oven and broil, with the foil opened, until topping is browned, 4 to 5 minutes.
To Eat:
Remove the leaves from the outer part of the artichoke, dip in the mayo mixture, and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories256 | |
% Daily Value * | |
Total Fat 27g |
35% |
Saturated Fat 6g |
29% |
Cholesterol 22mg |
7% |
Sodium 256mg |
11% |
Total Carbohydrate 2g |
1% |
Dietary Fiber 0g |
0% |
Protein 3g |
5% |
Vitamin C 1mg |
1% |
Calcium 84mg |
6% |
Iron 0mg |
1% |
Potassium 17mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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