roasted baby artichokes with black pepper-lemon vinaigrette for dunking

roasted baby artichokes with black pepper-lemon vinaigrette for dunking

Common side effects include: memory loss and the inability to create.

My ham + cheese puff pastry temporarily solved this problem but please, don’t rely on me for the pre-party nibbles. Too much pressure. Plus, what if I’m late to the gathering? I have kids! I’m always late. Everything will be ruined because me and the dip are lagging behind.

Who knew an abandoned dinner recipe would lead to instant appetizer success!

The original plan was to make vegetable risotto.

I braved the crazed holiday shoppers to pick up the ingredients and scored these babies at the market. I love artichokes. Unfortunately, I rarely make them. The prep work, especially when cleaning the hearts, is a huge pain. My eyes glaze over just thinking about it. There’s way too much pulling, peeling, and hair removal involved (like a beauty treatment).

Ingredients

  • 4-5 baby artichokes
  • ¼ c. olive oil
  • 1 garlic clove, minced
  • salt + pepper
  • zest of 1 lemon
  • 6 tbsp. fresh lemon juice, about 2 lemons
  • 2 tsp. honey
  • ¼ garlic clove
  • 1 heaped tablespoon of Greek yogurt or low-fat sour cream
  • ¾ c. olive oil
  • salt + pepper
Read the whole recipe on The Clever Carrot