Roasting is probably the cooking method that I use the most, and that just doesn’t go for dinners, it can be for desserts, breakfasts, anything really. Roasting, and dipping! I really believe, that anything can be great if it has a good dip or sauce. You can roast a sheet of vegetables, meats, grains and all you are missing is the sauce. With this recipe I leaned on my friends at Best Foods as they recently launched a new Organic Roasted Garlic Mayonnaise. I simply cooked up some shallots until they were soft and caramelized and pureed that mix into the Organic Roasted Garlic Mayonnaise.
Then I took baby artichokes that have been cut in half and tossed in olive oil and roasted until crisp and browned. Baby Artichokes are probably one of my most favorite appetizers to make when friends come over. Sitting on the deck, drinking wine, and dipping them into creamy organic mayonnaise.
For this recipe, baby artichokes were the main ingredient, but then, I also added in whatever else I could find at the farmer’s market that was in season, which happened to include ramps and leeks! Let’s just say that when ramps are available, I buy them all! With the leeks, you slice them lengthwise in half (wash really really good in a big basin of water), brush olive oil over top and place them cut side down on the baking sheet, and they become a richly caramelized deep flavor. Dipped into roasted shallot-garlic mayonnaise these simply prepared veggies become the most elegant of appetizers for a gathering of friends.
By chance if you have leftovers, puree them and use in sauces, dressings, or as a spread all on their own!
This post was sponsored by The FeedFeed and Best Foods. Thank you for supporting.
Roasted Artichokes with Whipped Shallot-Garlic Mayonnaise
6 miniature artichokes (or 2 large), cut in half
2 leeks, sliced in half
1 bundle or ramps
1 lemon, halved
6 tablespoons of olive oil
1 shallot, thinly sliced
1 cup Best Foods Organic Roasted Garlic Mayonnaise
1/4 cup chives, chopped
Preheat oven to 400 degrees.
Fill a roasting pan with the halved artichokes, leeks and ramps. Rub 4 tablespoons of olive oil over them, turning them to make sure they are fully coated. Add a pinch of salt and turn the artichokes and leeks cut side down. Add lemons halves. Cover with foil, to help steam the artichokes, and roast for 40-45 minutes until tender. Remove the foil to check for doneness, and then roast for another 5 minutes.
In the mean time, in a small skillet add 2 tablespoons of olive oil. Add sliced shallots and cook over medium heat for about 15 minutes until caramelized. Remove from the heat and let cool. In a food processor add the cooled caramelized shallots with Roasted Garlic Mayonnaise along with a pinch of sea salt and blend together.
Place the mayonnaise into a small bowl and top with chives, serve alongside roasted artichokes, leeks and ramps.