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Roasted Asparagus and Baby Artichokes
Roasted Asparagus and Baby Artichokes with Lemon-Oregano Aioli Aioli (garlicky mayonnaise) is brightened up with fresh oregano, lemon juice, and lemon peel. Roasting the veggies gives them a soft texture and enhances their natural sweetness.
Ingredients: Aioli: •1 cup mayonnaise •1 tablespoon extra-virgin olive oil •2 teaspoons chopped fresh oregano •1 garlic clove, pressed •1 teaspoon fresh lemon juice •1/2 teaspoon finely grated lemon peel Artichokes and asparagus: •1 lemon, halved •12 baby artichokes •3 tablespoons olive oil, divided
•2 1-pound bunches thick asparagus spears, tough ends trimmed For aioli: Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in small bowl to blend. Season aioli to taste with salt and freshly ground black pepper. DO AHEAD:Can be made 2 days ahead. Cover and chill. For artichokes and asparagus: Bring large saucepan of salted water to boil. Fill large bowl with cold water; squeeze juice from lemon halves into water. Working with 1 artichoke at a time, pull off all dark green outer leaves until only tender inner yellow leaves remain. Cut off top 1 inch from artichoke. Cut off stem and trim around stem base of artichoke. Cut artichoke lengthwise in half and immediately drop into lemon water to ... more

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