Roasted Baby Artichokes With Lemon Aioli

• 6 cups water
• 5 tablespoons fresh lemon juice, divided
• 12 baby artichokes
• 5 teaspoons extra-virgin olive oil, divided
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup light mayonnaise
• 1 teaspoon minced garlic
• 1/2 teaspoon grated lemon rind

1. Preheat oven to 425u0b0.
2. Combine 6 cups water and 4 tablespoons juice in a large bowl. Cut off top 1/2 inch of each artichoke. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Place artichokes in juice mixture.
3. Drain artichokes; pat dry with paper towels. Combine artichokes, 1 tablespoon oil, salt, and pepper; toss well. Arrange in a single layer on a baking sheet. Bake at 425u0b0 for 15 minutes or until tender, turning after 10 minutes.
4. Combine remaining 1 tablespoon juice, remaining 2 teaspoons oil, mayonnaise, garlic, and lemon rind in a small bowl. Serve aioli with artichokes.

water, lemon juice, artichokes, extravirgin olive oil, kosher salt, freshly ground black pepper, light mayonnaise, garlic, lemon rind

Taken from www.myrecipes.com/recipe/roasted-baby-artichokes (may not work)