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Roasted Asparagus & Baby Artichokes


For the Aioli:

  • 1 cup mayonnaise

  • 1 Tbs Extra-Virgin olive oil

  • 2 tsp chopped fresh oregano

  • 1 garlic clove, pressed

  • 1 tsp fresh lemon juice

  • 1/2 tsp finely grated lemon peel


For the Artichokes & Asparagus:

  • 1 lemon, halved

  • 12 baby artichokes

  • 3 Tbs olive oil, divided

  • 2 1-pound bunches of thick asparagus spears, tough ends trimmed

The Perfect Pairing!

Chesterfield Cellars 2018 Sauvignon Blanc bottle shot for pairing with this recipe.

Chesterfield Cellars 2018 Sauvignon Blanc

87 Points!

Close up image of asparagus and baby artichokes on a table.


For the Aioli:

Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in a small bowl to blend.


Season aioli to taste with salt and freshly ground black pepper.

For the Artichokes & Asparagus:

Bring a large saucepan of salted water to a boil.


Fill a large bowl with cold water; squeeze juice from lemon halves into the water.


Working with 1 artichoke at a time, pull off all dark green outer leaves until only tender inner yellow leaves remain. Cut off the top 1 inch from each artichoke. Cut off the stem and trim around the base of the artichoke. Cut artichokes lengthwise in half and immediately drop into lemon water to prevent discoloration. Repeat with remaining artichokes.


Drain artichokes, then add to a saucepan of boiling salted water and blanch for 3 minutes. Drain again. 


Preheat oven to 425˚F.


Line 2 rimmed baking sheets with foil.


Place artichokes on one of the prepared baking sheets. Drizzle them with 1 Tbs of oil; sprinkle with salt and pepper and toss to coat.


Place asparagus spears on the second baking sheet. Drizzle with the remaining 2 Tbs of oil; sprinkle with salt and pepper and toss to coat.


Roast asparagus and artichokes until tender, about 8 minutes for asparagus, and about 15 minutes for artichokes.


Arrange artichokes and asparagus on a platter. Place bowl of aioli in the center for dipping and serve.

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