Roasted Artichoke Hearts

Elevate any gathering with this sophisticated appetizer, made with a few simple pantry and freezer ingredients. Note that fresh truffles are generally available in winter, so don’t worry if you can’t include them in the aioli.
Category
Prep Time
1 hour
Cook Time
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Truffle Aioli

  •  ½ cup mayonnaise
  •  1 teaspoon black truffle oil
  •  1 teaspoon fresh squeezed lemon juice
  •  ½ garlic clove, finely grated
  •  kosher salt
  •  freshly ground black pepper
  •  ¼ ounces fresh black truffle, finely grated (optional)

Roasted Artichoke Hearts

  •  1 pound frozen artichoke hearts, thawed
  •  2 Tablespoons lemon juice
  •  5 Tablespoons Danish Creamery Butter, melted and divided
  •  kosher salt
  •  freshly ground black pepper
  •  ¼ cup panko breadcrumbs
  •  2 Tablespoons grated Parmesan

Truffle Aioli

  • Combine mayonnaise, truffle oil, lemon juice, and garlic in a medium bowl. Stir smooth, season to taste with salt and pepper. Mix in fresh truffle, if using. Cover and refrigerate until ready.

Roasted Artichoke Hearts

  • Preheat oven to 450°F. Line a baking sheet with foil and set aside.
  • Combine artichoke hearts, lemon juice, 3 Tablespoons melted butter, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a large bowl and toss to coat. Let sit 10 minutes to marinate.
  • Transfer artichoke hearts to prepared baking sheet, letting excess marinade drip off, and arrange cut-side down. Roast for 20 minutes.
  • Meanwhile, mix together reaining 2 Tablespoons melted butter, breadcrumbs, and parmesan in a bowl.
  • Remove artichokes from oven and reduce oven temperature to 400°F.
  • Flip artichokes to be leaf-side up, sprinkle with breadcrumbs, and bake another 10-15 minutes until golden and crunchy.
  • Serve hot or warm, with truffle aioli dipping sauce.

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