Crispy Parmesan Crusted Artichokes with Lemon Pepper Mayo

Name: Crispy Parmesan Crusted Artichokes with Lemon Pepper Mayo
Cuisine: World Cuisine
Ingredients: 2 14 oz cans artichoke hearts (quartered or whole - use water-packed, NOT olive oil marinated); 2 tbsp olive oil; 1/4-1/2 tsp kosher salt; Grated parmesan (1/2 tsp per artichoke); 1 whole egg (use pasteurized eggs if possible); 1/2 tsp dijon mustard; 2 tbsp freshly squeezed lemon juice; 1/2 tsp lemon zest; 1 small or 1/2 of a large garlic clove; 1/4 tsp kosher salt; 1 tsp lemon pepper seasoning; 1 cup olive oil

6 steps

Updated at: Sat, 20 Jan 2024 21:17:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories2629 kcal (131%)

Total Fat263.4 g (376%)

Carbs46.7 g (18%)

Sugars7.1 g (8%)

Protein21.7 g (43%)

Sodium4209.2 mg (210%)

Fiber18.6 g (67%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 x 14 ozcans artichoke hearts quartered

or whole, use water-packed, NOT olive oil marinated

2 Tbspolive oil

¼ tspkosher salt

Grated parmesan

1/2 tsp per artichoke

1whole egg

use pasteurized eggs if possible

½ tspdijon mustard

2 Tbspfreshly squeezed lemon juice

1 tsplemon pepper seasoning

1 cupolive oil

Instructions

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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