Crispy Parmesan Crusted Artichokes with Lemon Pepper Mayo

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400F.

Step 2

Drain artichokes, rinse off and pat dry. If they’re whole hearts, quarter them.

Step 3

Add to a bowl with 2 tbsp olive oil and a pinch of salt and toss gently to coat.

Step 4

Place the artichokes face down on a sheet pan for 10-14 minutes, until some browning occurs. Flip with tongs and cook for another 10 minutes. (Times may differ depending on size of artichokes)

Step 5

Remove from oven and let cool for a few minutes. Use a 1/2 tsp measuring spoon to portion out parmesan for each artichoke heart, then place them face side down on the parmesan, and return to the oven for 3-5 minutes. Be sure to add parmesan directly to the sheet pan; do not use foil or parchment paper. They’re done when the parmesan is golden brown and crispy. Let cool for a few minutes until they easily release from the pan.

Step 6

To make the mayo, add all except oil to a vessel just slightly wider than your immersion blender. Blend together, then with your blender off but still at the bottom of the vessel, pour in your oil slowly. Blend from the bottom and slowly lift the immersion blender upward until the mayo is emulsified. This should only take a few seconds.

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