I'm still on my artichoke loving kick so here's another way you can prepare them! I already showed you Steamed with Roasted Red Pepper Mayo so now we are on to roasted with vegan chipotle mayo - yum! Both ways are so easy and very different but delicious in their own ways. And the sauces are to die for on all sorts of stuff!! Gotta have the sauce even if you don't do artichokes!
Roasting them with spices makes them extra flavorful and fun to eat. I love how beautiful they look on a big platter with mixed vegetables and dips in the middle. Total party food, yall!
You can use whatever spices you want on the outside of the artichokes too - curry would be fun or Italian seasoning! Play around with your food and enjoy!!
And make the sauce. Because you are going to want it slathered all over a vegan burger, believe me!
Chili Lime Roasted Artichokes
- 4 whole artichokes
- juice of 2 limes
- 2 Tablespoons chili powder (salt free like this one!)
Preheat oven to 375. Line a baking sheet with parchment or silpat baking mats.
Cut artichokes in half lengthwise and scoop out the hairy choke from the middle. I like to peel the outside of the stems too so I can eat those! Next, squeeze lime juice all over the artichokes (make sure you get some in between the leaves too!) Then sprinkle with the chili powder. Rub the chili powder in too so that it gets all over the inside leaves.
Roast for cut side down on the baking sheet for 35-40 minutes or until tender.
Vegan Chipotle Mayo
- 1 cup plant strong mayonnaise (recipe here!)
- 1-2 whole chipotles in adobo sauce
- a drop of liquid Stevia or a pinch of sugar (optional but I love sweet with spicy!)
Blend together until smooth! It should keep for about a week in the refrigerator.