Seriously Simple: Spring ahead with this tasty dish
By Diane Rossen Worthington, Tribune Content Agency
on
Tasty tips
--Use a serrated spoon or small tongs to remove the hairy inner choke.
--You can make the artichokes and aioli one day ahead and keep refrigerated.
--Any remaining aioli can be spread on fish and broiled or baked.
--Aioli may also be spread on toasted bread and serve as an appetizer or alongside fish or vegetable soups.
Artichokes with Lemon Parmesan Aioli
Serves 4 or 8 (whole or halves)
For the artichokes:
4 large artichokes
1 lemon, sliced
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