- 1 tbsp lemon juice
- 2 artichokes, halved
- 12 garlic cloves, unpeeled
- 9 tbsp JuJu Royal Garlic Extra Virgin Olive Oil
- sea salt, dash
- 1 lemon
Preheat oven 400
Cut artichokes in halve and pull choke from the center and discard.
In a bowl of cold water add lemon juice and drop artichokes into the water to prevent discoloration.
Drain and place halves in a parchment lined roasting pan with garlic cloves, 6 tbsp olive oil. Toss to coat.
Sprinkle salt and roast for 45 minutes, until tender and slightly charred.
Arrange artichokes onto a large serving plate and leave to cool for 5 minutes.
Thinly pare away two strips of lemon rind.
Strip remaining pith.
Place rinds into a small sauce pan and add cold water enough to cover rinds.
Over medium heat, bring to boil and reduce heat to simmer for 5 minutes.
Drain and refresh rind with cold water and chop coarsely and set aside.
Cut lemon in half and juice and set aside.
Use the back of fork and flatten cooked garlic cloves, so the flesh squeezes out from the skins.
Transfer garlic into a bowl and mash to paste.
Add lemon juice, rind and mix.
Pour the remaining olive oil into garlic mixture and whisk until well blended.
Transfer into a small bowl and serve with warm artichokes.