Tequila Lime Roasted Baby Artichokes
Original recipe and photo by Laura Bashar / Family Spice
1 pound Fiesole Baby Purple Artichokes or Baby Green Artichokes
1/2 cup Fresh Mint (optional)
1/4 cup extra-virgin olive oil
1/4 cup mayonnaise
2 1/2 tablespoons tequila (1 tablespoon optional)
1 1/2 tablespoons lime juice
3 teaspoons Fresh Mint, chopped
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
Wash and pat-dry artichokes. Remove outer leaves, trim stems, cut 1/3 off top of each artichoke, and cut in half.
Preheat oven to 400 degrees.
In pot with steamer insert, bring 2 to 3 inches of water to boil. (Optional: drop in 1/2 cup fresh mint.) Place artichokes in steamer. Cover tightly, and steam until just tender, about 6 to 8 minutes. Cool slightly, drain well and coat artichokes evenly with olive oil. On roasting pan, arrange artichokes in single layer and bake 7 to 8 minutes.
While artichokes roast, make dipping sauce. Whisk together mayonnaise, 1 1/2 tablespoons tequila, lime juice, chopped mint, garlic powder, salt and pepper.
Remove artichokes from oven and season with salt and pepper. Place on serving plate. (Optional: drizzle with 1 tablespoon tequila.) Serve warm or at room temperature with dipping sauce.
Analyzed to serve 4: Calories 260, Total Fat 25g, Saturated Fat 3g, Cholesterol 10mg, Sodium 400mg, Carbohydrate 6g, Dietary Fiber 4g, Protein 2g