We love artichokes every way you can serve them and guarantee this new preparation of twice-baked artichoke hearts will be a new favorite. A second round in the oven yields crispy exterior leaves that balance the rich core of the vegetable. Dip them in a fresh aioli, made with Bella Cucina Preserved Lemons and serve as an appetizer or side dish.
1 egg yolk
1 cup plus 2 Tbsp Bella Cucina Tuscan Extra Virgin Olive Oil
1 clove garlic, minced
1 wedge Bella Cucina Preserved Lemon
2 cans whole artichoke hearts, drained & dried
1 tsp Bella Cucina Wild Oregano & Sage Salt
1/2 cup Parmesan cheese, grated
chopped parsley, to garnish
PREPARATION: Preheat oven to 400F
On a sheet pan lined with parchment paper, toss artichokes with 2 Tbsp of Bella Cucina Tuscan Extra Virgin Olive Oil, 1 tsp Bella Cucina Wild Oregano & Sage Salt, and freshly ground pepper pepper. Transfer to the oven and bake for 10 minutes.
While the artichokes are baking, make the aioli. Whisk egg yolk until smooth and then slowly stream in Bella Cucina Tuscan Extra Virgin Olive Oil, whisking until thickened. Alternatively, you may substitute mayonnaise for the oil and egg. Stir in the minced garlic and Bella Cucina Preserved Lemon. Season with salt.
Flip artichokes and bake for an additional 10 minutes. Remove from oven and increase temperature to 450F. Gently flatten artichokes with the back of a spatula until they are less than 1/2 inch thick. Top with half of the Parmesan cheese and return to the oven for 8-10 minutes. Flip, top with remaining cheese, and bake for the final 8-10 minutes until crisp.
Garnish with parsley and serve with preserved lemon aioli.