4 garlic cloves
2 t salt + ¼ t keep separate
1/8 t black pepper
1 lemon, 1 T juice keep separate
2 T olive oil
¼ c water
¼ c vegan mayonnaise
2 T fresh herbs
cutting board. sharp knife. scissors. foil. baking dish. small bowl. rubber spatula. soup spoon.
preheat oven to 375°
cut the artichokes 1/3 the way down from the top.
trim sharp points of the artichokes with scissors.
cut the stem off the artichokes.
dice onion. slice garlic cloves. cut lemon into wedges.
layer baking dish with onions then artichokes. squeeze lemons on top of artichokes followed by garlic, olive oil, salt, and pepper.
fold foil over the artichokes to completely seal. bake artichokes for 1 hour and 15 minutes.
while artichokes are baking, wash and chop herbs. in a small bowl combine herbs, vegan mayonnaise, ¼ t salt and 1 T lemon juice. mix with rubber spatula. chill this mixture. it will be used as aioli dipping sauce later in the recipe.
remove baking dish from oven and carefully open foil. allow artichokes to cool for 5-10 minutes at room temperature. when cool enough to handle, use the soup spoon to dig out the centers of the artichokes as it is full of inedible thorns.
once all the thorns are removed, rinse spoon. ladle some of the left over baking liquid in the pan and pour over the artichokes. remove the artichokes from the dish and place onto a serving dish.
artichokes can be served warm with aioli on the side or cold if you fill the center of the artichokes with the aioli. store artichokes in a sealed container in the refrigerator up to 5 days.